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Honey Lavender Lattes

Honey Lavender Lattes

  • Yield: makes 2 lattes (with extra syrup), easily multiplied 1x



For the Honey-Lavender Syrup:

  • 1 cup of water
  • 1 tablespoon dried culinary lavender flowers
  • ½ cup sugar
  • ½ cup honey

For Two Lattes:

  • 24 shots of espresso (you can sub with strong coffee)
  • 1 cup steamed milk
  • The Honey-Lavender syrup (to taste)
  • Whipped cream, optional


For the Syrup:

  1. Combine the water and the lavender in a small saucepan. Bring to a simmer and then add in the sugar and honey. Cook for a few minutes, stirring frequently, until the honey and sugar have completely dissolved.
  2. Allow the syrup to cool to room temperature, with the lavender steeping. Strain the syrup into a jar or resealable glass container and discard the strained lavender flowers. Store in the fridge.

For Two Lattes:

  1. Divide the espresso between two coffee mugs and drizzle in some of the honey-lavender syrup (to taste — see NOTE below).
  2. Top each glass with some of the steamed milk, whipped cream, and a sprinkle of dried lavender. Serve immediately.


  1. This syrup is great in iced coffee and regular hot coffee as well (and definitely in tea!). It’s a versatile flavor, but beware, it IS potent. Start small and adjust to meet your tastes.
  2. The syrup will last in an airtight container in the fridge for roughly two weeks. The lavender sediment may settle a bit, so swirl or stir it before drizzling in your coffee or tea!