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Lavender Honey Latte

A fragrant latte made with a quick lavender honey syrup, espresso, and steamed milk. The syrup blooms the lavender without bitterness.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup water
  • 1/2 cup honey
  • 1 tablespoon dried culinary lavender buds
  • 1-2 shots espresso about 2 ounces
  • 3/4 cup whole milk or oat milk for dairy-free
  • Optional: dried lavender buds for garnish

Equipment

  • small saucepan
  • fine-mesh strainer
  • espresso machine or Aeropress
  • milk frother or steam wand
  • glass or mug

Method
 

  1. In a small saucepan, combine water, honey, and dried lavender buds. Bring to a gentle simmer over medium heat, stirring until honey dissolves. Do not boil. Simmer for 5 minutes, then remove from heat. Let steep for 10 minutes. Strain through a fine-mesh strainer into a jar. Discard lavender buds. Cool syrup completely. Store in fridge for up to 2 weeks.
  2. Brew 1-2 shots of espresso (or strong coffee). Pour into a mug.
  3. Add 1 to 1.5 tablespoons of lavender honey syrup to the espresso. Stir.
  4. Steam or froth the milk until hot and foamy, about 150°F (65°C). For oat milk, steam gently to avoid scorching.
  5. Pour the steamed milk over the espresso-syrup mixture. Hold back the foam with a spoon, then spoon foam on top. Garnish with a pinch of dried lavender if desired.

Notes

The syrup keeps in the fridge for 2 weeks. For a dairy-free version, oat milk works best because it steams well and doesn't curdle. If using an electric frother, heat the milk first to about 140°F (60°C) before frothing. Adjust syrup sweetness to taste—1 tablespoon is lightly sweet, 1.5 is more dessert-like. Handle the hot saucepan and steam wand carefully to avoid burns.