Lavender Latte Recipe

Time30m

Serves1

12 oz

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Ingredients

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1
Make syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
2
Infuse
Add 2 tablespoons dried culinary lavender buds to the simmering syrup. Reduce heat to low and maintain a bare simmer for 4 minutes, stirring occasionally to keep the sugar dissolved and to bloom the lavender flavor.
3
Steep & strain
Remove the pan from heat and let the lavender steep in the syrup for 15 minutes (longer for stronger flavor, up to 30 minutes). Then strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing gently on the buds to extract liquid. Discard the solids.
4
Finish
Stir in 1/2 teaspoon vanilla extract if using. Let the syrup cool to room temperature, then refrigerate in a sealed jar. Syrup will keep 2 weeks refrigerated.

5
Brew espresso
Brew 2 oz (double shot) of freshly extracted espresso. If you don't have an espresso machine, brew 2 oz strong coffee (use about 1.5 tbs coffee grounds per 2 oz water) with a Moka pot or Aeropress.
6
Sweeten espresso
Measure 1 to 1.5 tablespoons of the prepared lavender syrup (use 1 tbsp for a subtle lavender note, 1.5 tbsp for more pronounced). Pour the warm espresso into a 12 oz latte cup and stir in the syrup until fully combined.
7
Steam milk
Steam 10 oz whole milk to about 150–155°F (65–68°C) with a milk wand, creating a small amount of microfoam. If you don't have a steamer, heat milk on the stove until warm (150°F) and froth vigorously with a handheld frother or whisk until slightly foamy.
8
Assemble latte
Pour the steamed milk into the cup with the sweetened espresso, holding back the foam with a spoon. Then spoon or pour the microfoam on top to fill the cup to 12 oz. Taste and add a little more lavender syrup if desired.

9
Garnish
Lightly sprinkle 1/4 teaspoon dried lavender buds over the foam for aroma and visual appeal. Optionally dust a pinch (about 1/4 tsp) of ground cinnamon or edible purple sugar for color contrast.
10
Serve
Serve immediately while hot. Stir before drinking to distribute any settled syrup. Leftover syrup can be refrigerated for up to 2 weeks.