Save to Pinterest The first time I encountered lavender in a drink, I was skeptical. Would it taste like perfume? Like eating a bar of soap? But then I took that first sip at a tiny café in Provence, and something clicked. The floral notes were subtle, almost haunting, wrapping around the creamy milk like a gentle suggestion rather than a shout. Now I keep a jar of dried lavender in my pantry specifically for those mornings when coffee alone won't cut it.
Last winter, during that stretch of gray February weekends that seem to last forever, my sister came over feeling completely drained. I made these lattes, and we sat at my kitchen table for two hours just talking. The lavender seemed to soften something in the air between us, turning an ordinary coffee catch up into what felt like a stolen moment of calm. She asked for the recipe before she even finished her cup.
Ingredients
- Water: Use filtered if possible since water quality affects syrup clarity
- Granulated sugar: Creates the simple syrup base that evenly distributes floral flavor
- Dried culinary lavender: Make sure it is labeled culinary grade regular potpourri lavender may have pesticides
- Espresso or strong coffee: The bitterness needs to stand up to the sweet floral notes
- Whole milk: Higher fat content froths better though oat milk is a excellent substitute
- Cold milk for foam: Temperature matters here room temperature milk will not whip properly
Instructions
- Craft your lavender syrup:
- Combine water, sugar, and dried lavender in a small saucepan over medium heat. Stir until the sugar completely dissolves and the mixture begins to simmer gently.
- Let the magic steep:
- Remove from heat and let the lavender infuse for 5 minutes longer than this and the flavor becomes bitter.
- Strain and cool:
- Pour through a fine mesh strainer to catch all the tiny buds. Let the syrup cool completely before using it will keep in the fridge for weeks.
- Brew your base:
- Prepare two shots of espresso or strong coffee and divide them between your favorite mugs.
- Warm the milk:
- Heat a cup of milk until steaming hot but not boiling then froth until you have a layer of light foam on top.
- Build the latte:
- Stir one tablespoon of lavender syrup into each mug then pour the steamed milk over the coffee.
- Create the cloud:
- Whip cold milk with an extra tablespoon of lavender syrup until thick and fluffy.
- Crown your creation:
- Spoon the whipped foam generously over each latte letting it cascade down the sides.
Save to Pinterest My neighbor smelled the lavender through our open kitchen window one Saturday and knocked on the door to investigate. Now we have a standing date every other week to make these together, taking turns with the milk frother. It has become one of those small rituals that I look forward to for days.
Finding Your Sweet Spot
Start with less syrup than you think you need. You can always add more but you cannot take it back once it is in the cup. I have found that one tablespoon per serving hits that perfect balance where the lavender is present without overwhelming the coffee.
The Froth Factor
A proper milk frother makes the whipped foam transformation almost magical but a good old fashioned whisk and some elbow grease works too. The key is moving fast and incorporating as much air as possible before the milk warms up from friction.
Making It Yours
Sometimes I add a tiny drop of vanilla extract to the syrup for depth. Other times I skip the foam entirely and just stir everything together for something simpler. The beauty of this recipe is how easily it adapts to whatever mood you are in.
- Oat milk creates a naturally sweet foam that pairs beautifully with lavender
- A light dusting of lavender buds on top makes it photograph worthy
- The syrup doubles as a cocktail mixer for lavender gin tonics
Save to Pinterest There is something about taking those first few minutes for yourself with a drink this thoughtful that shifts the whole day forward.
Recipe Questions
- → What does lavender taste like in coffee?
Lavender adds a delicate floral sweetness with subtle herbal notes. It pairs beautifully with espresso, creating a sophisticated flavor profile reminiscent of premium European cafés.
- → Can I make this without an espresso machine?
Absolutely. Strong brewed coffee works perfectly well. Simply brew your favorite coffee extra bold or use a French press for a robust base that holds up to the lavender flavor.
- → How long does homemade lavender syrup last?
Store your lavender syrup in an airtight container in the refrigerator for up to two weeks. The sugar acts as a natural preservative, keeping the floral infusion fresh and ready for future beverages.
- → What milk works best for the whipped foam?
Whole milk creates the richest, most stable foam, but oat milk and almond milk also froth beautifully. For extra fluffy results, add a tablespoon of heavy cream before whipping.
- → Is culinary lavender different from regular lavender?
Yes, culinary lavender is specifically grown and processed for consumption. It has a cleaner, less camphor-like flavor than ornamental varieties. Always look for food-grade dried lavender buds from reputable sources.
- → Can I adjust the lavender intensity?
Certainly. Start with less syrup and add more to taste. The floral flavor is concentrated, so a little goes a long way. You can also steep the lavender buds for less time if you prefer a subtler infusion.