Who would have thought that lavender and coffee would pair so well together?! This lavender syrup coffee is slightly out of the ordinary and perfect for slow mornings. The subtle lavender flavor really transforms a classic latte and makes it taste like the newest creation from your local coffee shop.
Did you know that you can easily make lavender syrup at home using lavender flowers, water and sugar? Adding a little bit of that syrup to your favorite latte recipe will add pleasant floral notes that feel super cozy and calming.
You can drink this lavender syrup coffee two different ways: either warm with frothed milk (as pictured) or over ice by using cold brew coffee. Feel free to experiment with the rest of the lavender syrup and use it in iced tea and cocktails.
Why you'll love this recipe
- It's so incredibly easy to make (even the lavender syrup). You only need a few basic ingredients that you most certainly already have at home and some culinary lavender that's pretty easy to source.
- It's cheaper than buying overpriced coffee at the newest coffee shop.
- You can make exactly as you like by using your favorite coffee and milk and by adjusting the sweetness.
Key ingredients and substitutions
- Coffee: a double espresso works great for this recipe. You can make it in a coffee machine, a French press or a Bialetti. But instant coffee or filter coffee work, too.
- Lavender simple syrup: you can use store-bought or follow our lavender syrup recipe below. I like to make my own with culinary-grade lavender and white sugar or pure cane sugar. Try to avoid any stronger-flavored sugars like brown and coconut sugar.
- Non-dairy milk: oat milk, soy milk, or cashew milk are my go-to's for their relatively neutral flavor. You can use whole milk if not vegan.
See recipe card for detailed measurements and instructions.
Elo's tips
- Store leftover lavender buds in an airtight container in a dark and dry place (just like other herbs). It will stay fragrant for 1 to 3 years.
- Make your own lavender syrup for a really deep lavender flavor. It tastes so much better compared to the artificially flavored store-bought syrups. If you're getting one from the store for convenience (I get that!), I highly recommend the Agroposta lavender syrup that's made without real lavender.
- I LOVE this hand-held milk frother and use it all the time. It's super convenient and easy to clean. It has definitely changed the game for me when it comes to homemade lattes.
How to make homemade lavender syrup
STEP 1: Heat. Add equal parts of water and sugar to a small saucepan (just like you would for a basic simple syrup recipe). Next, add in your culinary lavender buds
STEP 2: Simmer and steep. Simmer over low-medium heat until the sugar is completely dissolved. Then, remove the pan from the heat and let it steep for 10 more minutes. Make sure to set a timer and remove the lavender in time to prevent your syrup from getting a soapy taste.
STEP 3: Strain. Pour the syrup through a fine mesh strainer or a nut milk bag. Repeat the process until there are no lavender residues left.
STEP 4: Cool. Transfer the syrup to a clean glass bottle and let it come to room temperature. Once it has cooled down completely, store it in the refrigerator.
The recipe below yields ½ cup of syrup. That's just enough for 2 weeks of lavender syrup coffee.
Step-by-step instructions
STEP 1: Brew your coffee. You can use an espresso machine, a French press or a filter coffee machine. The goal is to make coffee just like you love it and enhance it with a touch of lavender.
STEP 2: Pour your hot coffee or a shot of espresso into a mug. Add in the lavender syrup and give it a gentle stir.
STEP 3: Froth your milk of choice. I like to use a handheld milk frother. Heat your milk on the stove or in the microwave. Then, move the frother up and down to make it foam.
STEP 4: Pour the milk foam into your cup using to coffee to milk ratio that you prefer. Give it a taste and add more lavender syrup if the flavor or sweetness is too subtle.
Watch the video!
Frequently asked questions
Technically, you can use any type of lavender for lavender syrup. However, make sure you're using culinary-grade lavender for cooking. Culinary lavender, also known as English lavender has fewer essential oils than aromatic lavender used in perfumes or soaps. It's sweeter and won't give you that soapy taste.
You may be able to get culinary lavender at your local farmers market (fresh or dried) or in grocery stores. If you can't find it there, you can always order it online.
In general, you can store homemade flavored syrups in the fridge for 1-2 weeks. If you're using store-bought syrup, follow the indications on the bottle.
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The recipe
Lavender Syrup Coffee
Equipment
Ingredients
For the syrup
- ½ cup water
- ½ cup sugar
- 2 tablespoons culinary-grade dried lavender blossoms
For the coffee
- 2 shots of espresso French press coffee, filter coffee or cold brew work, too
- 1 tablespoon lavender syrup see notes for homemade syrup recipe
- ½ cup plant-based milk of choice
- ½ teaspoon lavender buds for garnish
Instructions
For the syrup
- Add the water, sugar and lavender to a small saucepan. Heat it over medium-low until the sugar has completely dissolved.
- Remove the syrup from the heat and let it steep for 10 more minutes. Make sure to set a time.
- Strain it through a fine-mesh sieve twice. Then, transfer it to a glass bottle and let it cool completely.
For the coffee
- Add the espresso and lavender syrup to a cup. You'll need about 1 tablespoon of syrup per cup.
- Heat and froth your milk of choice with an electric milk frother. Pour it into your cup and enjoy.
Video
Notes
- Notes on culinary lavender: technically, all lavender is edible. However, make sure you're using culinary-grade lavender for cooking. Culinary lavender, also known as English lavender has fewer essential oils than aromatic lavender used in perfumes or soaps. It's sweeter and won't give you that soapy taste.
- Store the lavender syrup in the fridge for 1-2 weeks. Make sure to use it in iced teas and cocktails, as well.
- Store leftover lavender buds in an airtight container in a dark and dry place (just like other herbs). It will stay fragrant for 1 to 3 years.
Hi, These delightful coffee recipes are really making me buzz still! Great tips for all coffee addicts (like me). I love to read every blog related to coffee. So, your ideas are very creative and useful. Thank you very much for sharing this with us.