Iced Primavera Latte Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Stir until the sugar fully dissolves and the mixture comes to a gentle simmer (about 3–5 minutes). Do not boil vigorously.

Add 2 tablespoons dried culinary lavender buds and (optional) 1 teaspoon lemon zest to the saucepan. Reduce heat to low and simmer gently for 5 minutes to infuse.

Remove the pan from heat and let the mixture steep for 15–20 minutes for a more pronounced lavender flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing the lavender to extract liquid. Discard solids.

Allow the syrup to cool to room temperature, then refrigerate. Syrup will keep chilled for up to 2 weeks.

Chill a small jar or the pitcher of an electric milk frother for a few minutes so the milk stays cold (cold foam works best with cold ingredients).

Combine 3 oz cold milk, 1 oz heavy cream, 3/4 tablespoon lavender syrup, 1/8 teaspoon vanilla extract, and a pinch (about 1/4 tsp) of fine salt in the jar or frother pitcher.

Use an electric handheld frother or a milk frother set for cold foam to froth the mixture until thick, glossy, and stable peaks form (about 20–40 seconds depending on device). Alternatively, shake vigorously in a sealed jar for 30–60 seconds, then whisk briskly until foamy.

Keep the cold foam chilled until ready to assemble the drink. If it separates slightly, give it a quick stir before topping the latte.

Pull a double shot of espresso (about 2 oz) using fresh beans. If you prefer a milder coffee flavor, use a single shot instead.

Fill a tall glass with about 1 cup of ice.

Pour 4 oz cold milk over the ice, leaving room at the top for espresso and cold foam.

Add 1–1.5 tablespoons of the prepared lavender syrup to the milk and stir to combine (adjust syrup to taste).

Slowly pour the hot espresso over the milk so it creates a layered look; allow it to settle for a few seconds.

Spoon or gently pour the lavender cold foam on top of the iced latte, filling to the rim.

Garnish with a light sprinkle of dried lavender buds or an edible flower if desired. Serve immediately with a straw or spoon.