Whipped Lavender Latte (Print Version)

A fragrant latte featuring homemade lavender syrup and whipped foam atop creamy espresso. Elegant and soothing in every sip.

# What You 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

→ 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:

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 Advice:

01 -
  • It turns your kitchen into a quiet refuge without any fuss or fancy equipment.
  • The lavender is present but never overpowering, just enough to make you pause and breathe.
  • That whipped foam feels indulgent in a way that makes mornings feel less rushed.
02 -
  • Culinary lavender is not the same as the stuff from craft stores, which tastes like perfume and will wreck this drink.
  • If your foam deflates immediately, your milk wasn't cold enough or you didn't whip it long enough to trap enough air.
  • Lavender can go from lovely to overpowering fast, start with less syrup and add more if you want it stronger.
03 -
  • Chill your mixing bowl for a few minutes before whipping the foam, it helps the milk hold air better and whip faster.
  • If you don't have a frother, a mason jar with a tight lid works, shake the cold milk and syrup hard for 30 seconds then spoon off the foam.
  • Taste your syrup after steeping, if it's too floral, dilute it with a little more water, if it's too weak, add a pinch more lavender and steep another minute.
Go Back