Lavender Latte Recipe

Make the syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add 1 tablespoon dried culinary lavender buds to the simmering syrup. Reduce heat to low and let the lavender steep for 5 minutes, keeping the mixture at a low simmer—do not boil vigorously.

Remove the saucepan from heat and allow the lavender to continue steeping in the syrup for an additional 10–15 minutes, tasting at 10 minutes to check intensity. Steep longer for stronger floral flavor, but avoid over-steeping to prevent bitterness.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing the lavender gently to extract syrup but not the bitter bits. Discard the solids. Let the syrup cool to room temperature, then refrigerate in a sealed jar. Syrup will keep refrigerated for up to 2 weeks.

Prepare espresso

Pull a double espresso (about 2 oz) using your espresso machine. If you don't have espresso, brew 2 oz strong coffee (concentrated) using Moka pot or Aeropress.

Steam or heat milk

Steam 10 oz milk to about 150–155°F (65–68°C) creating a velvety microfoam. If you don't have a steamer, heat milk on the stovetop until just below simmering (around 150°F) and froth with a handheld frother or whisk until slightly foamy.

Add 1.5 tablespoons lavender syrup and 1 teaspoon vanilla extract to a 12 oz latte cup. Pour the freshly pulled espresso over the syrup and stir briefly to combine.

Pour the steamed milk into the cup over the espresso and syrup, holding back foam with a spoon and finishing with a thin layer of microfoam on top. Stir gently if needed to distribute the lavender flavor evenly.

Garnish with a light pinch (about 1/4 tsp) of dried lavender buds on top if desired. Serve immediately.