Whipped Lavender Latte (Print Version)

Fragrant latte with homemade lavender syrup and whipped foam topping. A soothing, elegant coffee drink ready in 15 minutes.

# What You'll Need:

→ Lavender Syrup

01 - 1/2 cup water
02 - 1/2 cup granulated sugar
03 - 1 tablespoon dried culinary lavender

→ Latte

04 - 2 shots (about 2 oz) espresso or strong brewed coffee
05 - 1 cup whole milk (or plant-based milk)
06 - 2 tablespoons lavender syrup

→ Whipped Lavender Foam

07 - 1/2 cup cold milk (whole or plant-based)
08 - 1 tablespoon lavender syrup
09 - 1 tablespoon heavy cream (optional, for extra richness)

# Directions:

01 - In a small saucepan, combine water, sugar, and dried lavender. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let steep for 5 minutes. Strain to remove lavender flowers and let syrup cool.
02 - Brew the espresso or strong coffee. Divide between two mugs.
03 - Heat the milk for the latte until steaming, then froth using a milk frother or whisk until lightly foamy. Stir 1 tablespoon lavender syrup into each mug with coffee, then add steamed milk.
04 - In a mixing bowl, combine cold milk (and heavy cream if using) and 1 tablespoon lavender syrup. Whip with a hand frother or electric whisk until thick and fluffy.
05 - Spoon the whipped lavender foam generously over each latte. Optionally, garnish with a sprinkle of dried lavender.

# Expert Tips:

01 -
  • It turns your kitchen into a spa without any effort, just the scent alone makes mornings feel gentler.
  • The whipped foam sits on top like a little cloud, making every sip feel indulgent even on a busy Tuesday.
  • You can make the syrup once and keep it in the fridge for weeks, so fancy lattes become a two minute affair.
02 -
  • Don't let the lavender steep for more than five minutes or the syrup can turn bitter and taste like soap, I learned this the hard way.
  • Cold milk whips better than warm milk, so keep it in the fridge until you're ready to make the foam.
  • If your foam deflates quickly, you might need to whip it a little longer, it should hold stiff peaks before you spoon it on.
03 -
  • Use culinary lavender from a spice shop or trusted online source, because craft store lavender may have been treated with chemicals.
  • If the foam separates or turns watery, it means the milk wasn't cold enough or you didn't whip it long enough, try again with icy cold milk and a little patience.
  • For a vegan version, oat milk froths the best and has a naturally sweet flavor that complements lavender beautifully.
Go Back