Save There's something about lavender that stopped me in my tracks at a farmer's market three summers ago—the vendor was brewing samples of lavender syrup with hot water, and the steam carried this unexpectedly delicate floral scent that felt both calming and somehow luxurious. I bought a bunch of dried culinary lavender that day with no real plan, just curiosity. That evening, I got the idea to swirl it into an espresso, and what started as an experiment became this ritual I keep returning to, especially on mornings when I need to slow down.
I served this to a friend who claimed she didn't like floral flavors, and watching her take that first sip—her eyes closing for just a moment—taught me something about how taste preferences aren't always fixed. She came back the next week asking me to make it again, and now it's become our thing when she visits on Sunday mornings.
Ingredients
- Water: Use filtered water if you can; it lets the lavender flavor shine without any metallic notes competing for attention.
- Granulated sugar: This dissolves cleanly into the syrup and won't leave any grittiness in your finished drink.
- Dried culinary lavender: This is the star—make sure you're using actual culinary lavender, not the kind meant for sachets or crafts, as those may be treated with chemicals.
- Espresso or strong brewed coffee: Freshly pulled shots make a noticeable difference, but strong coffee works beautifully too if that's what you have.
- Whole milk: The fat content creates that silky mouthfeel, though oat milk froths almost as well and adds its own subtle sweetness.
- Lavender syrup: You're making this from scratch, which means it's fresher and more flavorful than anything bottled.
- Cold milk for whipping: The temperature matters here—cold milk whips up thicker and holds its structure longer than room-temperature milk.
- Heavy cream (optional): This makes the foam richer and more luxurious, but it's truly optional depending on what you're craving that day.
Instructions
- Start your lavender syrup:
- Combine water, sugar, and dried lavender in a small saucepan and bring it to a simmer over medium heat, stirring occasionally until the sugar completely dissolves. You'll start smelling the lavender rise up with the steam, which is when you know it's working.
- Let it steep and cool:
- Remove from heat and let it sit for 5 minutes so the flowers release their flavor fully, then strain out the solids through a fine mesh strainer. This step takes patience, but pushing the lavender through ruins the delicate taste, so let gravity do the work.
- Brew your coffee:
- Pull your espresso shots or brew strong coffee and divide between two mugs—this is your foundation, so use coffee you actually enjoy drinking.
- Steam and froth the milk:
- Heat your milk until it's steaming (around 150-155°F if you have a thermometer, but hot enough that you can barely hold the pitcher works too), then froth it using a milk frother or by whisking vigorously until it's lightly foamy. Stir 1 tablespoon of cooled lavender syrup into each mug with the coffee.
- Add the steamed milk:
- Pour the steamed milk slowly into each mug, holding back the foam with a spoon so you get that nice ratio of coffee to milk.
- Make your whipped foam:
- In a clean mixing bowl, combine cold milk (and heavy cream if you're using it) with 1 tablespoon of lavender syrup, then whip with a hand frother or electric whisk until it becomes thick and fluffy—this usually takes 2 to 3 minutes. The foam should look like soft peaks that hold their shape but still look airy.
- Top and serve:
- Spoon the whipped lavender foam generously over each latte and optionally sprinkle a tiny bit of dried lavender on top for both flavor and visual appeal.
Save My favorite moment with this drink happened on a rainy afternoon when I served it to my mom, and she held the warm mug between her hands and just sat quietly with it for ten minutes—no phone, no talking, just breathing in the steam. That's when I understood that sometimes the recipe isn't really about flavor at all; it's about giving someone permission to pause.
Making Lavender Syrup Your Way
The beauty of making your own syrup is that you control exactly how floral it tastes, which is important because lavender can be polarizing. I started with the standard ratio and learned through trial and error that pulling the lavender out after just 4 minutes instead of 5 gives a more delicate flavor, while steeping for a full 7 minutes creates something more intensely floral. Some mornings I want subtle, and some mornings I want bold—the syrup lets you decide, and it keeps for weeks in the fridge, so you can make it ahead and adjust your drink strength on the day you're actually drinking it.
Milk Choices and What They Change
Whole milk creates this velvety mouthfeel that feels luxurious, but I've had equally good results with oat milk, which adds a slight natural sweetness and froths beautifully. Almond milk works too but froths thinner and sometimes separates slightly if you heat it too aggressively. If you're dairy-free, test your milk of choice the first time to see how it froths—some plant-based milks need a touch of syrup to stabilize them, while others are naturally foamier. The heavy cream in the whipped foam is truly optional, but when I use it, the foam stays fluffy longer and tastes noticeably richer, so if you're making these for guests, that's my secret move.
Turning This Into Your Own Ritual
What made this drink stick in my life was treating it less like a recipe and more like a small ceremony—using a favorite mug, brewing the coffee with intention, tasting the syrup before it goes in the drink. These details cost nothing but they completely change how the drink feels while you're drinking it. Pairing it with something small and sweet like shortbread or a simple scone elevates the whole experience from caffeine boost to actual moment of peace.
- Make a double batch of syrup on Sunday so you have it ready for the week whenever you want a moment.
- Experiment with the lavender-to-sugar ratio until it matches your personal taste—some people love it more floral, others prefer just a whisper of it.
- Keep dried culinary lavender on hand because once you start using it, you'll find excuses to add it to other drinks and even some desserts.
Save This latte taught me that luxury doesn't require expensive ingredients or complicated techniques—it just requires paying attention to what you're making and letting yourself enjoy it slowly. Make it for someone you love, or make it for yourself on a morning when you deserve a little gentleness.
Recipe Questions & Answers
- → Can I make this beverage without an espresso machine?
Yes, absolutely. Use strong brewed coffee (double-strength if possible) as a substitute for espresso. The flavor and richness will be slightly different but equally delicious.
- → How long does the lavender syrup keep?
Store your cooled lavender syrup in a sealed glass jar in the refrigerator for up to two weeks. This makes it convenient for preparing multiple lattes throughout the week.
- → What's the best way to whip the foam without special equipment?
A simple whisk works wonderfully for creating the whipped foam. Vigorously whisk the cold milk and lavender syrup mixture for 2-3 minutes until it becomes thick and foamy with peaks.
- → Is this beverage suitable for vegans?
Yes, use plant-based milk alternatives like oat or almond milk throughout the entire preparation. Simply omit the optional heavy cream and you'll have a completely vegan beverage.
- → How can I adjust the lavender flavor?
Control the intensity by adjusting the steeping time of the syrup—steep longer for a stronger floral flavor, or shorter for subtle notes. You can also increase or decrease the syrup amount in each serving.
- → What foods pair well with this lavender latte?
Shortbread cookies, scones, madeleines, or delicate pastries complement the floral notes beautifully. Light breakfast items and afternoon sweets are ideal pairing choices.