Save to Pinterest The first time I made lavender syrup, I accidentally used way too much and my kitchen smelled like an entire field of Provence had exploded. My roommate walked in, eyes wide, and asked if I was starting a perfume business. That mistake taught me that lavender is powerful stuff a little goes such a long way, and now this latte has become my go to when I need something that feels like a gentle hug in mug form.
Last winter, during that particularly gray stretch where January feels like it will never end, I started making these on Sunday mornings. Something about the ritual of simmering the syrup, watching it turn that soft purple hue, and then whipping the foam until it clouds over like a tiny sky it became my little act of resistance against the gloom outside. My sister visited and took one sip, actually closed her eyes, and said she felt like she was at a spa.
Ingredients
- Water: Use filtered water if you can, it really does make a difference in the final flavor
- Granulated sugar: White sugar lets the lavender shine without competing flavors
- Dried culinary lavender: Make sure its labeled culinary grade, regular potpourri lavender has been treated with things you should not eat
- Espresso or strong coffee: The bitterness balances the sweet floral notes perfectly
- Whole milk: Creates the creamiest foam, though oat milk surprisingly holds up well too
Instructions
- Simmer the syrup base:
- Combine water and sugar in a small saucepan over medium heat, stirring until the sugar completely disappears and the liquid turns clear
- Steep the lavender:
- Stir in the dried lavender, remove from heat, and let it sit for 5 minutes so the flowers can infuse all their magic
- Strain and cool:
- Pour through a fine mesh strainer into a clean jar, pressing down on the flowers to extract every drop of syrup
- Brew your base:
- Make two shots of espresso or strong coffee and divide between your favorite mugs
- Add the floral sweetness:
- Stir a tablespoon of lavender syrup into each mug until it dissolves completely
- Steam the milk:
- Heat your milk until steaming hot, then froth until you have a layer of light foam on top
- Whip the cloud:
- In a chilled bowl, combine cold milk, cream if using, and another tablespoon of syrup, then whip with a frother until it thickens into soft peaks
- Assemble the magic:
- Pour the steamed milk into your mugs, then generously spoon that whipped lavender foam on top like a sweet cloud
Save to Pinterest My friend came over recently after a terrible day at work, and I made her one without saying much. She took that first sip, shoulders dropped about three inches, and she just said okay, I needed that. Sometimes the best comfort is something warm, slightly sweet, and beautifully fragrant.
Making It Your Own
Oat milk creates an unexpectedly creamy foam that holds its shape beautifully, and its natural sweetness pairs so well with lavender. I have also tried adding a tiny pinch of vanilla to the syrup, which rounds out the floral notes and makes everything taste a bit more cozy.
The Syrup Secret
Double or triple the syrup batch and keep it in a Mason jar in the refrigerator. It is perfect for iced lavender lattes in summer, drizzled over vanilla ice cream, or even mixed into sparkling water for a homemade floral soda. The syrup actually tastes better after a day or two in the fridge as the lavender continues to infuse.
Serving Suggestions
These lattes pair wonderfully with buttery shortbread or a plain scone, something that will not compete with the delicate lavender flavor. I also love serving them in clear glass mugs so you can see the beautiful layered effect of the coffee, milk, and whipped foam.
- A light dusting of dried lavender on top makes for the most stunning photos
- Pair with a simple biscotti for dipping, the crunch is perfect with the creamy foam
- These are best enjoyed immediately while the foam is at its fluffiest
Save to Pinterest There is something so peaceful about watching the foam settle into the coffee, like a tiny moment of calm in the middle of a chaotic day. I hope this becomes your little ritual too.
Common Recipe Questions
- → Can I use fresh lavender instead of dried?
Fresh lavender can be used, though dried culinary lavender provides more consistent flavor. If using fresh, increase the amount to 1.5 tablespoons and ensure it's pesticide-free from a garden or organic source.
- → How do I store leftover lavender syrup?
Store cooled syrup in an airtight glass container in the refrigerator for up to 2 weeks. The floral essence may intensify slightly over time. Shake well before using in future beverages.
- → What milk alternatives work best?
Oat milk creates the creamiest texture and froths exceptionally well. Almond milk offers a lighter profile, while coconut milk adds subtle richness. Each alternative pairs beautifully with lavender's floral notes.
- → Can I make this without an espresso machine?
Strongly brewed coffee, cold brew concentrate, or even instant espresso powder dissolved in hot water work perfectly. The key is using a robust base to balance the delicate lavender flavor.
- → Is the flavor too floral?
Lavender provides a subtle, sophisticated aroma rather than an overpowering taste. Start with the recommended syrup amount and adjust—you can always add more, but you cannot reduce it once mixed.
- → Can I prepare components in advance?
The syrup can be made up to two weeks ahead. Brew coffee and prepare the whipped foam just before serving for the best texture and temperature balance.