Iced Lavender Latte

Lavender lattes are one of my favorite things. I’m not sure when I had one for the first time, but ever since then, I’ve craved them.

There are a bunch of places in St. Louis that make a delicious lavender latte, and I usually patronize them when a craving hits. But now COVID-19 is a concern, so even though I know cafés and coffee shops are taking precautions, I find myself making my favorite drinks at home.

That’s where this iced lavender latte comes in. I was thinking yesterday about going to get one today from a local coffee shop, but then I thought, why not try to make one myself? I have a bunch of fresh lavender in my herb garden I’ve barely touched all summer, plus some dried culinary lavender from when I made sourdough lavender apricot bread.

What’s the difference between culinary lavender and garden lavender? you may ask. Culinary lavender is dried and it’s made for baking/cooking. It has lavender flavor but it’s not as potent as fresh lavender, which packs a powerful punch.

This lavender latte recipe includes culinary and fresh lavender so you can get the most flavor possible without completely decimating your lavender garden. If you want to play around with proportions, or you don’t have any lavender in your backyard, you could add a teaspoon or two more of culinary lavender, and I’m sure it would taste just as good.

This is one of my favorite drinks I’ve made all summer, right after peach sharbat (more on that later). The lavender syrup is subtly sweet and fragrant, and it adds just the right amount of flavor to an otherwise dull latte.

Here’s a song to get you started on your iced lavender latte journey.

Iced Lavender Latte

Ingredients

1/2 cup sugar
1/2 cup water
2 tsp culinary lavender
2 lavender sprigs, plus another for topping
1 vanilla bean, split in half
1/2 tsp vanilla extract
milk of your choice
1-2 shots espresso

Directions

First, make the lavender syrup. Combine the sugar, water, culinary lavender, two lavender sprigs, vanilla bean, and vanilla extract in a saucepan over medium heat. Bring to a simmer and then let the mixture cook for a minute. Remove the pan from heat and set aside until cool.

Once the mixture has cooled, strain it into a container. You can use a little to make your latte and save the rest in the fridge for later. Fill a cup with ice and pour in some milk and a couple tablespoons of lavender syrup (or less, if you don’t like your latte as sweet). Mix, then add the espresso and mix again. Enjoy!

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be pain au chocolat, enchiladas, and Neapolitan pizza.
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