Iced Lavender Latte
A recipe for making a refreshing, coffee shop style iced lavender latte at home, including instructions for homemade lavender syrup.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 30 min
- Yield: 1 serving
- Category: Beverage
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon dried culinary lavender buds
- 1/2 cup strong brewed coffee or 2 shots espresso, cooled
- 1 cup milk (dairy or non-dairy)
- Ice cubes
- Optional: 1 teaspoon vanilla extract
Instructions
- Make the lavender syrup: Combine water, sugar, and dried lavender in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil.
- Remove the syrup from the heat. Let the lavender steep in the syrup for 20 minutes.
- Strain the syrup through a fine-mesh sieve into a clean jar, discarding the lavender buds. You should have about 1/3 cup of syrup. Let it cool completely.
- Prepare your coffee: Brew 1/2 cup of strong coffee or pull two shots of espresso and allow it to cool down.
- Assemble the latte: Fill a tall glass with ice cubes.
- Add 2 to 3 tablespoons of the cooled lavender syrup to the glass, adjusting to your preferred sweetness.
- Pour the cooled coffee or espresso over the syrup and ice.
- Slowly pour the milk over the coffee mixture. This helps create a layered look.
- Stir gently before drinking.
Notes
- For a dairy-free option, use oat milk or almond milk.
- If you prefer a stronger floral flavor, steep the lavender for 30 minutes, but taste frequently to avoid a soapy flavor.
- You can make a larger batch of lavender syrup and store it in the refrigerator for up to two weeks.
- To make this a cold brew concentrate version, use 1/4 cup of cold brew concentrate instead of brewed coffee.
Nutrition
- Serving Size: 1 latte
- Calories: 250
- Sugar: 25
- Sodium: 75
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 0
- Protein: 10
- Cholesterol: 20