Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lavender Simple Syrup
Latte
Method
Lavender Simple Syrup
Combine ingredients
In a small saucepan combine 1 cup granulated sugar and 1 cup water.
Infuse lavender
Add 1 tablespoon dried culinary lavender buds to the hot syrup, remove from heat, and let steep for 10–15 minutes depending on desired intensity. Taste after 10 minutes; steep longer for stronger flavor.
Strain and finish
Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container to remove the lavender buds. Stir in 1/2 teaspoon vanilla extract if using. Let cool to room temperature, then refrigerate. Syrup will keep refrigerated for up to 2 weeks.
Assemble Iced Lavender Latte (16 oz)
Prepare coffee/espresso
Brew 4 oz strong coffee or a double shot of espresso. Allow it to cool to room temperature or chill briefly in the fridge/ice bath so it doesn't melt the ice excessively.
Fill glass with ice
Fill a 16 oz glass about halfway (roughly 1/2 cup or more) with ice cubes.
Add lavender syrup
Pour 1½ tablespoons of the chilled lavender simple syrup over the ice.
Add coffee
Pour the 4 oz cooled coffee or espresso over the ice and syrup.
Add milk
Top with 8 oz milk of choice. If you prefer a frothier texture, lightly froth the milk before pouring using a handheld frother or steam wand.
Stir and taste
Stir gently to combine. Taste and adjust sweetness by adding up to 1 additional tablespoon lavender syrup if desired.
Garnish and serve
Sprinkle a pinch (about 1/4 teaspoon) of extra dried lavender buds on top for aroma and visual appeal, if desired. Serve immediately with a straw.