Iced Lavender Latte Recipe

Make quick lavender syrup

Combine 1 tablespoon granulated sugar and 2 tablespoons water in a small saucepan over medium-low heat. Stir until sugar dissolves. Add 1 teaspoon dried culinary lavender buds, bring just to a gentle simmer, then reduce heat and let steep for 3 minutes. Remove from heat and let steep an additional 5 minutes off the heat for stronger aroma. Strain through a fine mesh sieve into a small container, pressing on the buds to extract syrup. Reserve about 1/2 tablespoon for garnish if desired; remaining syrup will be used in the drink. Cool slightly (use warm or room temperature syrup).

Brew espresso or strong coffee

Pull a double shot of espresso (about 2 shots) or brew 2 shots' worth of strong coffee. If using instant espresso concentrate, dissolve 2 tablespoons in 2 tablespoons hot water. Let the espresso or coffee cool for 1–2 minutes so it doesn't melt too much ice.

Add 1–1 1/2 tablespoons of the prepared lavender syrup into a 16 oz serving glass. Adjust to taste (start with 1 tablespoon for subtle lavender, 1 1/2 for more pronounced).

Fill the glass with about 1 cup of ice cubes (roughly to 3/4 of the glass).

Pour 10 ounces cold milk over the ice. For a creamier latte, use whole milk or oat milk; for lighter, use almond or skim.

Slowly pour the double shot espresso over the milk and ice. This will create a layered iced latte appearance.

Stir gently with a long spoon or straw to combine the lavender syrup, milk, and espresso evenly. Taste and add more lavender syrup if desired (up to an extra 1/2 tablespoon).

If using garnish, drizzle the reserved 1/2 tablespoon lavender syrup on top and sprinkle about 1 teaspoon dried edible lavender buds for aroma and visual appeal. Serve immediately with a straw.