A few years ago, I shared an iced lavender honey latte recipe, made with honey lavender milk. That recipe is still a winner but I’ve explored a few different iterations on lavender coffee over the years. I’ve made a lavender London Fog (oh, now I’m craving that on this chilly day!), and now I’ve gotten in to making lavender honey simple syrup, which I can use not only in coffee, but also spritzers and cocktails.
Why I Love a Lavender Honey Latte
For someone who is a huge coffee fan, I don’t love black coffee. I love lattes and experimenting with new flavors brings so much joy to my mornings (and afternoons, evenings…). But lavender honey is one flavor that’s been a longtime favorite. I love its subtle floral notes — it’s a complex flavor that isn’t traditionally sugar-sweet, but it’s so easy-to-drink.
You can easily buy dried lavender online or at a specialty store and it keeps forever. 10 years according to the internet, to be exact. Which is great, because you don’t need much for an impactful flavor. I typically make a batch of lavender honey simple syrup once every 2 weeks or so, using a few heaping spoonfuls each time. That means a bag of dried lavender could last me months. An indulgence that’s well worth it, if you ask me.
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VIGNETTE DETAILS: CB2 MUG– TEXAS STAMPED SPOON – FROTHED MILK PITCHER – SIMPLE SYRUP JAR
Pro tip: I always decant honey out of the plastic bear and into a glass jar. It makes it so much easier to scoop out. Plus, if it ever gets hard/dry, you can still easily use the honey or stick it in the microwave for a few seconds without worrying about melted plastic.
The Coffee I Used for this Recipe
While y’all likely know I love a good local blend and I always pick up unique roasters whenever I’m traveling, I actually used Philz Coffee on the day I shot this recipe. I’m working on a partnership with them and their darker roasts are wonderful for standing up to more flavorful espresso drinks.
Which brings me to a quick note: you can use any type of coffee bean for espresso. The key is the grind. You want a more finely ground bean. And, when you see something specifically marketed as an espresso blend, it just means it’s a darker roast.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
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- 1/2 cup honey
- 3/4 cup water
- 1/4 cup dried lavender
- 1/2 teaspoon vanilla extract
Ingredients
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Heat water over high heat. Just before boiling, add honey, lavender leaves, and vanilla extract. Continue to simmer over heat until honey is dissolved. Remove from heat. Steep for one hour. Strain out lavender (I use a mesh coffee sleeve and a pour over to strain!). Pour into a glass jar and keep in fridge for up to two weeks. Enjoy!
How to Make a Lavender Honey Latte
Once you have the lavender honey simple syrup in hand, making the latte is easy. I make a double shot of espresso (I use my Capresso espresso machine) and steam/froth milk. I pour the milk into the two shots of espresso, then add two spoonfuls of the lavender honey simple syrup and stir. That’s it!
Then, sometimes I do a mocha variation — that’s what I’m sipping on now, as I type — where I heat 1/3 cup of milk on the stove with cocoa powder and a bit of honey, make a double shot of espresso, steam milk with a light froth, then mix it with two spoonfuls of the lavender syrup. So indulgent and so delicious. The mocha version is the most similar I’ve made to the lavender honey latte at Ebenezer’s on Capitol Hill, which is what I’ve been trying to replicate all along.
But, whichever variation you go with, enjoy this sweet taste of spring!
