Iced White Lavender Latte
A creamy iced white lavender latte made with simple, wholesome ingredients. Lightly floral, naturally sweetened, and perfect for a refreshing treat.
Equipment
Ingredients
- 1 cup brewed espresso or strong coffee, cooled
- ¾ cup unsweetened almond milk (or milk of choice)
- 1 tbsp dried culinary-grade lavender
- ½ cup water
- 2 tbsp honey (or maple syrup)
- ½ tsp vanilla extract
- ¼ cup coconut milk, for creaminess
- Ice cubes
Instructions
- In a small saucepan, combine water, dried lavender, and honey or maple syrup.
- Heat over low heat for 3 to 5 minutes, stirring occasionally, until fragrant. Do not boil.
- Remove from heat and let steep for 5 minutes, then strain out the lavender. Set syrup aside to cool.
- Fill a glass with ice cubes.
- Pour in the cooled coffee or espresso.
- Add 2 to 3 tbsp of the lavender syrup, depending on desired sweetness.
- Stir in almond milk, coconut milk, and vanilla extract.
- Mix well and serve immediately.
Notes
Chef Tips:
- Make the lavender syrup ahead of time and store it in the fridge for up to 1 week.
- Use culinary-grade lavender only to avoid bitterness.
- Adjust sweetness by adding more or less syrup to your taste.
- For a stronger lavender flavor, let the syrup steep a little longer, but don’t overdo it, or it can taste soapy.