Ingredients
Scale
For the Honey-Lavender Syrup:
- 1 cup of water
- 1 tablespoon dried culinary lavender flowers
- ½ cup sugar
- ½ cup honey
For Two Lattes:
- 2–4 shots of espresso (you can sub with strong coffee)
- 1 cup steamed milk
- The Honey-Lavender syrup (to taste)
- Whipped cream, optional
Instructions
For the Syrup:
- 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.
- 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:
- Divide the espresso between two coffee mugs and drizzle in some of the honey-lavender syrup (to taste — see NOTE below).
- Top each glass with some of the steamed milk, whipped cream, and a sprinkle of dried lavender. Serve immediately.
NOTES:
- 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.
- 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!