Whipped Lavender Latte (Printable)

Fragrant latte featuring homemade lavender syrup whipped into a cloud-like foam atop creamy espresso.

# 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 (from above)

→ 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)

# How To Make It:

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 Suggestions:

01 -
  • It tastes like you've spent hours in a fancy café, but you made it at home in under 15 minutes.
  • Lavender has this gentle, mood-shifting quality that actually makes you feel calmer while you're drinking it.
  • The whipped foam transforms a simple coffee into something Instagram-worthy and infinitely more comforting.
02 -
  • Don't skip straining the lavender flowers—leaving them in makes the syrup taste bitter and gritty instead of smooth and floral.
  • Cold milk whips much better than warm milk, so if you're making the foam ahead of time, keep it in the fridge until the last moment.
  • Lavender syrup keeps in the refrigerator for up to two weeks, which means you can make lattes whenever the mood strikes without starting from scratch each time.
03 -
  • If your milk won't froth well, a tiny pinch of sugar or a splash of the lavender syrup actually stabilizes the foam and helps it hold together.
  • Chill your bowl and whisk before making the whipped foam—even this small step makes the foam whip faster and thicker.
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