Save The smell hit me first, sweet and floral, curling through the kitchen on a gray Sunday morning when I needed something softer than my usual double espresso. I'd bought the lavender on a whim at the farmers market, tucked it into a drawer, and forgotten about it until that day. Steeping it into syrup felt like a small act of rebellion against the week ahead. When I whipped that first spoonful of foam and watched it billow into stiff peaks, I knew I'd stumbled onto something worth keeping.
I made this for my sister one afternoon when she showed up frazzled from back to back meetings. She took one sip, closed her eyes, and said it tasted like a spa day in a mug. We sat at the table longer than we'd planned, talking about nothing important while the foam slowly melted into swirls. It became our unofficial reset ritual whenever one of us needed to slow down.
Ingredients
- Water: The base for your syrup, and using filtered water keeps any odd flavors from sneaking in.
- Granulated sugar: Dissolves cleanly and lets the lavender shine without competing for attention.
- Dried culinary lavender: This is the heart of it all, make sure it's food grade or it'll taste soapy and ruin everything.
- Espresso or strong brewed coffee: You need a bold base to stand up to the floral notes without getting lost.
- Whole milk or plant based milk: Whole milk froths beautifully, but oat milk surprised me with how creamy it whipped up.
- Lavender syrup: Homemade is worth it, you control the intensity and it keeps for weeks in the fridge.
- Cold milk for whipped foam: Cold is key here, warm milk won't hold the air you're trying to trap.
- Heavy cream (optional): A little cream makes the foam richer and more stable, but it's not essential if you're watching it.
Instructions
- Simmer the syrup:
- Combine water, sugar, and lavender in a small saucepan over medium heat, stirring until the sugar melts into a clear liquid. Let it bubble gently for a minute, then pull it off the heat and let those flowers steep for five minutes, the kitchen will smell like a garden.
- Strain and cool:
- Pour the syrup through a fine mesh strainer to catch all the lavender bits, then set it aside to cool while you move on. Don't skip this or you'll end up with chewy petals in your drink.
- Brew your coffee:
- Pull two shots of espresso or brew a very strong coffee, dividing it between two mugs. This is your foundation, so make it count.
- Steam and froth the latte milk:
- Heat one cup of milk until it's steaming but not boiling, then froth it lightly with a frother or whisk. Stir a tablespoon of lavender syrup into each mug with the coffee, then pour in the steamed milk.
- Whip the lavender foam:
- In a mixing bowl, combine cold milk, optional heavy cream, and a tablespoon of syrup, then whip it with a hand frother or electric whisk until it's thick and holds soft peaks. This takes a minute or two, don't stop too early or it'll deflate.
- Top and serve:
- Spoon generous clouds of whipped foam over each latte, letting it float on top like a pillow. A tiny pinch of dried lavender on top makes it look intentional.
Save There was a rainy Tuesday when I made this for myself just because, no occasion, no company. I sat by the window with my mug, watched the drops race down the glass, and realized that sometimes the smallest rituals are the ones that hold you together. This latte became one of those quiet anchors, something I could make when the world felt too loud.
Making It Your Own
The beauty of this recipe is how easily it bends to what you have or what you need. If you're avoiding dairy, oat milk whips up surprisingly well and adds a subtle sweetness that complements the lavender. I've also stirred in a drop of vanilla extract when I wanted something a little warmer, or swapped half the lavender for a pinch of cardamom when I was feeling experimental. Trust your instincts and taste as you go.
Storing Your Syrup
That lavender syrup you just made will last in a sealed jar in the fridge for up to three weeks, which means you can have this latte whenever the mood strikes without starting from scratch. I keep mine in a small glass bottle near the front of the fridge so I see it every morning. It's also lovely drizzled over yogurt, stirred into iced tea, or brushed onto cakes when you want a floral hint without the fuss.
Serving Suggestions
This latte feels fancy enough for a weekend brunch but simple enough for a Wednesday pick me up. I love pairing it with buttery shortbread cookies that soak up the foam, or a warm scone with lemon curd if I'm pretending it's a proper tea time. If you're serving it to guests, make the syrup ahead and let everyone customize their own sweetness level.
- Serve it alongside almond biscotti for a little crunch.
- Pair it with fresh berries and cream for a light dessert vibe.
- Try it iced in summer by shaking cold brew with syrup and topping with cold whipped foam.
Save This latte isn't about perfection, it's about taking a moment to make something gentle for yourself when everything else is demanding and sharp. I hope it becomes a quiet favorite in your kitchen, the kind of thing you reach for when you need a little softness.
Recipe FAQs
- → Can I make the lavender syrup ahead of time?
Yes, the lavender syrup can be prepared up to one week in advance and stored in an airtight container in the refrigerator. This makes it convenient for quick morning preparations.
- → What's the best way to achieve thick whipped foam?
Use an electric hand frother or whisk for best results. Ensure the milk is cold and whip for 2-3 minutes until you reach soft peaks. The addition of heavy cream creates extra richness and stability.
- → How can I adjust the lavender intensity?
Control the floral flavor by varying the amount of lavender syrup added to each component. Start with less syrup and taste as you go, adjusting to your preference for a subtle or pronounced lavender presence.
- → Which plant-based milk works best?
Oat and almond milk are excellent choices due to their creamy texture and ability to froth well. Both pair beautifully with lavender without overpowering the delicate floral notes.
- → Is this suitable for those with dairy allergies?
Absolutely. Simply substitute all milk with your preferred plant-based option and omit the heavy cream. The drink maintains its luxurious texture and lavender flavor while remaining completely dairy-free.
- → What food pairings complement this latte?
Shortbread cookies, scones, madeleines, or light pastries pair wonderfully. The subtle sweetness and floral notes of the latte enhance butter-based baked goods perfectly.