Save to Pinterest My neighbor brought me a bundle of dried lavender from her garden last spring, and I had no idea what to do with it beyond sachets. One rainy Saturday, I decided to steep some in sugar syrup, just to see what would happen. The kitchen filled with this soft, floral scent that reminded me of walking through a field in Provence I'd only seen in photographs. I poured it into my morning coffee on a whim, and suddenly my ordinary latte felt like something from a quiet café I'd been searching for my whole life. That's when this whipped lavender latte was born.
I made this for my sister during one of her stressful work weeks, and she sat at my kitchen table in complete silence for five minutes, just holding the mug. She said it tasted like calm, which sounds dramatic, but I understood exactly what she meant. We didn't talk much that afternoon, just sipped our lattes and watched the steam curl up toward the window. Since then, this has become our unspoken ritual whenever one of us needs a reset.
Ingredients
- Water: The base for your syrup, and using filtered water keeps the lavender flavor clean and bright without any metallic notes.
- Granulated sugar: Dissolves quickly and lets the lavender shine through, I tried honey once and it overpowered the floral sweetness.
- Dried culinary lavender: Make sure it's culinary grade, not the kind for sachets, because the flavor is gentler and won't taste soapy.
- Espresso or strong brewed coffee: A bold base balances the floral syrup, I use a dark roast to keep it from tasting too perfumey.
- Whole milk: Froths beautifully and adds a creamy richness, but oat milk works almost as well if you're avoiding dairy.
- Lavender syrup: The heart of this drink, made fresh and strained so you get all the flavor without any gritty bits.
- Cold milk for foam: Whips up best when it's straight from the fridge, and whole milk gives you the fluffiest texture.
- Heavy cream (optional): A tiny splash makes the foam almost mousse like, but it's not necessary if you want to keep things lighter.
Instructions
- Simmer the lavender syrup:
- Combine water, sugar, and lavender in a small saucepan and warm it over medium heat, stirring gently until the sugar melts into the water. Let it simmer for just a minute, then pull it off the heat and let the lavender steep for five minutes, the kitchen will smell incredible.
- Strain and cool:
- Pour the syrup through a fine mesh strainer into a jar, pressing the lavender lightly to get every drop of flavor. Let it cool completely before using, or pop it in the fridge to speed things up.
- Brew your coffee:
- Pull two shots of espresso or brew a strong coffee, something bold enough to stand up to the floral sweetness. Divide the coffee between two mugs and stir a tablespoon of lavender syrup into each.
- Steam and froth the latte milk:
- Heat one cup of milk until it's steaming but not boiling, then froth it with a whisk or frother until it's light and airy. Pour the frothed milk gently over the coffee in each mug.
- Whip the lavender foam:
- In a small bowl, combine cold milk, a tablespoon of lavender syrup, and the heavy cream if you're using it. Whip it with a hand frother or electric whisk until it's thick and fluffy, like soft peaks that hold their shape.
- Top and serve:
- Spoon the whipped lavender foam generously over each latte, letting it sit on top like a little pillow. If you have extra dried lavender, sprinkle a tiny pinch on top for a pretty finish.
Save to Pinterest The first time I served this to friends, one of them said it felt like drinking a garden, and I wasn't sure if that was a compliment. But then she asked for the recipe and made it for her book club, and suddenly I was getting texts from people I'd never met asking about lavender syrup. It's funny how a simple drink can travel like that, carrying a little piece of your kitchen into someone else's morning.
Making It Your Own
You can adjust the amount of lavender syrup based on how floral you like things, I usually start with one tablespoon and add more if I'm in the mood for something sweeter. If you want a stronger coffee flavor, use an extra shot of espresso or brew your coffee a little darker. Some people like to add a drop of vanilla extract to the foam, which softens the lavender and makes it taste almost like a creamy floral dessert.
Best Tools for the Job
A handheld milk frother is my favorite tool for this because it's fast and doesn't make a mess, but a small whisk works fine if you don't mind a little arm workout. If you have an espresso machine with a steam wand, you can use that for both the latte milk and the foam, though the foam works better whipped separately. A fine mesh strainer is essential for the syrup, cheesecloth works too but takes longer and I'm usually impatient.
Storing and Serving Tips
The lavender syrup keeps in the fridge for up to three weeks in a sealed jar, and I actually think the flavor gets a little more rounded after a few days. You can double the syrup recipe and use it in iced tea, lemonade, or even drizzled over vanilla ice cream. This latte is best enjoyed fresh, but if you're making it for a crowd, you can prep the syrup and brew the coffee ahead, then whip the foam right before serving.
- Serve it in clear mugs so people can see the layers of coffee, milk, and foam.
- Pair it with buttery shortbread or almond biscotti for a simple, elegant treat.
- If you're feeling fancy, add a tiny sprig of fresh lavender on the saucer for presentation.
Save to Pinterest This latte has become my quiet luxury, the thing I make when I want to feel like I'm taking care of myself without any fuss. I hope it brings you the same kind of gentle comfort it's brought me, one whipped, floral sip at a time.
Recipe FAQs
- → Can I make this drink without an espresso machine?
Yes, strong brewed coffee works beautifully as a substitute for espresso. Use about 120ml of strong hot coffee divided between two mugs for similar results.
- → How do I make the whipped foam without special equipment?
Use a hand whisk or even a mason jar with a tight-fitting lid. For the jar method, combine cold milk and lavender syrup, seal tightly, and shake vigorously for 2-3 minutes until foamy.
- → Can I prepare the lavender syrup in advance?
Absolutely. The syrup keeps in an airtight container in the refrigerator for up to two weeks, making it convenient for multiple servings throughout the week.
- → What's the best plant-based milk for this latte?
Oat and almond milk are excellent choices. Oat milk creates a naturally creamy texture, while almond milk offers a lighter feel. Avoid overly thin options that won't froth well.
- → How can I intensify the lavender flavor?
Increase the dried culinary lavender in the syrup, steep it longer, or add an extra tablespoon of syrup to your latte. Start with small adjustments to find your preferred balance.
- → Is dried culinary lavender different from ornamental lavender?
Yes, culinary lavender is food-grade and specifically grown for consumption, while ornamental varieties may contain pesticides. Always purchase lavender labeled for culinary use.