The first time I had a lavender latte was at one of those overpriced coffee shops in the middle of an eclectic downtown. The shop had a french vibe, as one would, and I remember feeling so bougie spending $7 on a coffee – not only because I spent $7 on a coffee, but because it was a special coffee that one would likely only indulge in if they had a refined palette and wanted to embrace something unique. I was reminded this summer of how good lavender lattes were when I had one iced – given, it may have also been due to the experience of hipster nostalgia from the first time I tried one.

After preserving lavender from last year’s yield, I decided why not make some lavender coffee syrup and enjoy a lavender latte from home? It’s a pretty easy recipe, especially if you’re an experienced barista, but even if you’re not it’s too easy not to end up with a delicious and soothing drink by the end.

Ingredients for a Lavender Latte

Lavender Syrup

1/2 C of Dried Lavender
2 C of Sugar
1 C of Water

Lavender Latte

1 TBSP Lavender Syrup
Ground Coffee (whole beans that you’ve ground yourself will have the most fresh and rich flavor)
Water
1/2 C of Milk
Espresso Machine
Milk Steamer

How to Make Lavender Syrup

1. Add all ingredients in a saucepan and simmer
2. Stir to make sure sugar dissolves completely
3. Take off heat and steep.
4. Strain and pour syrup into an airtight container

How to Make a Lavender Latte

1. Using your favorite whole coffee bean, grind it using a grinder
2. Press your coffee grounds into an espresso machine filter, making sure to tamp it and wipe any remaining grounds lingering on the edges
3. Let your machine work its magic of brewing you a cup of espresso
4. While your machine is brewing away, mix your milk and lavender coffee syrup together and steam.
5. Move your espresso to your cute mug of choice and pour your steamed milk into your espresso.
6. Garnish with lavender buds, if desired

Tips:

Steam your milk at an angle just below the surface for best results with foam
Slowly pour the steamed milk into your espresso against the side of the cup so the foam is the last to be added and falls on the top.