Lavender Honey Latte

Lavender Honey Latte

Floral lavender syrup and honey mellow into steamed milk and espresso for a fragrant latte.

Total 15 min Makes 1 serving Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

A simmered lavender-honey syrup infuses this latte with soft floral notes balanced by rich honey sweetness. Steamed milk and espresso round it out into a creamy, cafe-style drink perfect for a slow morning or afternoon pick-me-up.

Ingredients

  • 1/4 cup water
  • 2 tablespoons honey
  • 1 teaspoon dried culinary lavender buds
  • 1 cup whole milk
  • 2 ounces espresso, freshly brewed
  • 1 pinch ground cinnamon, for garnish (optional)

Method

  1. In a small saucepan, combine the water, honey, and dried lavender buds. Bring to a gentle simmer over medium heat, stirring to dissolve the honey.

  2. Remove from heat and let the lavender steep in the syrup.

  3. Strain the syrup through a fine-mesh sieve into a cup, discarding the lavender buds.

  4. Brew the espresso and set aside.

  5. Heat the milk in a small saucepan over medium-low heat until steaming but not boiling, about 3 minutes, whisking vigorously or using a milk frother to create foam.

  6. Pour the lavender honey syrup into a mug, then add the espresso and stir to combine.

  7. Top with the steamed milk and foam, holding back the foam with a spoon then spooning it on top.

  8. Dust with a pinch of ground cinnamon if desired, and serve immediately.

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Rate this recipe

★ 3.9 (1)

Lavender Honey Latte

A simmered lavender-honey syrup infuses this latte with soft floral notes balanced by rich honey sweetness. Steamed milk and espresso round it out into a creamy, cafe-style drink perfect for a slow morning or afternoon pick-me-up.

15 min 1 serving 190 cal

Ingredients

  • 1/4 cup water
  • 2 tablespoons honey
  • 1 teaspoon dried culinary lavender buds
  • 1 cup whole milk
  • 2 ounces espresso, freshly brewed
  • 1 pinch ground cinnamon, for garnish (optional)

Method

  1. 1

    In a small saucepan, combine the water, honey, and dried lavender buds. Bring to a gentle simmer over medium heat, stirring to dissolve the honey.

  2. 2

    Remove from heat and let the lavender steep in the syrup.

  3. 3

    Strain the syrup through a fine-mesh sieve into a cup, discarding the lavender buds.

  4. 4

    Brew the espresso and set aside.

  5. 5

    Heat the milk in a small saucepan over medium-low heat until steaming but not boiling, about 3 minutes, whisking vigorously or using a milk frother to create foam.

  6. 6

    Pour the lavender honey syrup into a mug, then add the espresso and stir to combine.

  7. 7

    Top with the steamed milk and foam, holding back the foam with a spoon then spooning it on top.

  8. 8

    Dust with a pinch of ground cinnamon if desired, and serve immediately.