Iced Honey Lavender Macchiato Recipe

Combine and heat

In a small saucepan, combine 0.75 cups water and 0.75 cups honey. Add 1.5 tablespoons dried culinary lavender buds. Stir to combine.

Simmer

Place saucepan over medium-low heat. Warm mixture just until it begins to steam and small bubbles form at the edges (do not boil vigorously). Simmer gently for 4 minutes, stirring occasionally to dissolve honey fully and allow lavender to infuse.

Steep and strain

Remove the pan from heat and let the syrup steep for 10 minutes off the heat for a stronger lavender flavor. After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing on the lavender to extract liquid. Discard solids.

Finish syrup

Stir in 1/2 teaspoon vanilla extract into the warm strained syrup. Cool to room temperature, then refrigerate until cold (about 15–30 minutes if you need it quickly, longer if preparing ahead). The syrup will keep refrigerated up to 2 weeks.

Prepare espresso

Brew 2 shots (about 60 ml) of espresso or prepare 60 ml very-strong coffee. If making ahead, chill espresso in the refrigerator or pour over a few ice cubes to cool quickly so it doesn't melt your drink excessively.

Measure milk and syrup

In a measuring cup or small pitcher, combine 1 cup cold milk with 1/4 cup vanilla-flavored cold milk if using. Add 2 to 3 tablespoons of the chilled lavender honey syrup (start with 2 tbs; increase to 3 tbs for sweeter drink). Stir to combine. Taste and adjust sweetness or lavender intensity by adding more syrup sparingly.

Fill glass with ice

Fill a 16-oz serving glass about three-quarters full with 1 cup ice cubes.

Add milk mixture

Pour the milk + syrup mixture over the ice, filling to about 3/4 of the glass (leave room for espresso).

Float espresso

Slowly pour the 2 shots of chilled espresso over the back of a spoon or down the side of the glass so it layers on top of the milk (this creates the macchiato layered effect).

Drizzle 1 teaspoon honey over the top of the espresso layer. Sprinkle approximately 1/4 teaspoon dried lavender buds over the drink for aroma and presentation (use culinary-grade lavender).

Serve with a straw or stirrer so the drinker can mix to taste. If desired, provide extra lavender honey syrup on the side.