Follow these steps to create a balanced, coffee shop style Iced Lavender Latte using a simple homemade lavender syrup.
Author:Ahazzam
Prep Time:5 min
Cook Time:15 min (syrup steep time not included)
Total Time:20 min
Yield:1 serving
Category:Beverage
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup water
1 cup granulated sugar
1 tablespoon dried culinary lavender buds
1/2 cup strong brewed coffee or 2 shots espresso (cooled)
1 cup milk (dairy, oat, or almond recommended)
Ice cubes
Optional: 1 teaspoon vanilla extract
Instructions
Make the Lavender Simple Syrup: Combine water, sugar, and dried lavender buds in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil.
Remove the syrup from the heat. Let the lavender steep in the hot syrup for 30 minutes for a mild flavor, or up to 1 hour for a stronger flavor.
Strain the syrup through a fine-mesh sieve into a clean jar, discarding the lavender buds. You now have DIY Lavender Syrup. Store unused syrup in the refrigerator for up to two weeks.
Prepare your coffee: Brew 1/2 cup of strong coffee or pull 2 shots of espresso and let it cool slightly.
Assemble the latte: Fill a tall glass with ice cubes.
Add 2 to 3 tablespoons of the prepared Lavender Simple Syrup to the glass, adjusting for your preferred sweetness.
Pour the cooled coffee or espresso over the syrup and ice.
Top with 1 cup of your chosen milk. If using vanilla extract, stir it into the milk before pouring.
Stir gently to combine all layers before drinking.
Notes
For a Vegan Iced Lavender Latte, use oat milk or almond milk. Oat milk provides the creamiest texture.
Adjust the amount of lavender syrup to control the floral intensity. Start with less and add more if needed.
If you want a slightly stronger coffee flavor, use 3 tablespoons of strong cold brew concentrate instead of brewed coffee.
For a layered look, pour the milk in last, slowly, over the back of a spoon.