Lavender Latte Recipe

Combine and heat

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

Infuse with lavender

Add 2 tablespoons dried culinary lavender buds to the simmering syrup. Reduce heat to low and simmer gently for 3 minutes to extract flavor—do not boil vigorously to avoid bitter notes.

Steep off heat

Remove the saucepan from heat and let the lavender steep in the syrup for 15 minutes to deepen the aroma.

Strain and finish

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract syrup but leaving sediment behind. Stir in 1/2 teaspoon vanilla extract if using. Let cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks.

Brew espresso

Pull two shots of espresso (about 2 fl oz total) or prepare 2 ounces of very strong brewed coffee. Transfer to a 12 oz cup.

Sweeten espresso

Add 1.5 tablespoons lavender simple syrup to the hot espresso and stir until fully dissolved. Adjust amount to taste if you prefer less or more sweetness/floral note.

Steam or heat and froth milk

Steam 10 oz whole milk until it reaches 150–155°F (65–68°C) and has silky microfoam. If you don't have a steamer, heat 10 oz milk on the stove or in the microwave until hot but not boiling (~140–150°F / 60–65°C), then froth with a handheld frother or shake vigorously in a sealed jar for 30–45 seconds.

Assemble latte

Pour the steamed/frothed milk over the sweetened espresso, holding back the foam with a spoon, then spoon the foam on top to fill the cup to 12 oz. Gently swirl to combine.

Garnish and serve

Sprinkle a very light pinch (about 1/4 tsp) of ground lavender or a few lavender buds on top and add a dash of ground cinnamon if desired. Serve immediately.