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If you like your coffee with a side of floral whimsy, then you have to try this creamy lavender latte. I use dried lavender, honey, and espresso to create a warm, floral drink that is next level when it comes to comfort. The delicate sweetness of the honey balances the bold espresso, while the lavender adds a flowery finish. It is vegan, naturally sweetened, and much more wholesome than anything you would find at a coffee shop.
Lavender lattes have become one of my favorite beverages when I need a bit of calm and my caffeine fix. It is one step up from my equally delicious and soothing lavender milk tea. The floral notes of the culinary-grade lavender pair surprisingly well with the rich espresso, creating a genuinely satisfying drink.
I created this drink when I needed what seemed like an impossible combination. Busy, stressful mornings called for strong coffee, but my mind needed calming to take on the day ahead. I tried to start my day with a cup of my golden latte turmeric milk, but found my coffee craving too overwhelming. I had spotted a lavender latte at an airport coffee bar once and knew then that this drink would be my solace on those rough mornings. If you need something a bit stronger than tea with calming properties, try this latte recipe!
As a nutritionist, I love the indulgent and unique flavor of this lavender latte, which requires the simplest ingredients. The taste is floral and sweet with a creamy velvety texture, thanks to the steamed milk layered on top of the bold espresso. Honey adds a natural sweetness along with trace antioxidants, while the lavender brings its signature scent, calming properties, and digestive support. This drink satisfies my sweet cravings without relying on any artificial syrups or refined sugars.
This lavender latte works thanks to the precise way in which I make it. I start by simmering the honey water and dried lavender flowers together to create a simple syrup, then allow it to steep for a full hour, letting the floral notes infuse into the liquid. Straining the flowers out leaves a clean, fragrant syrup that blends seamlessly into my freshly brewed coffee. Steaming and frothing the milk separately gives my latte that coffee shop quality, at a fraction of the cost. After the syrup is cooled, assembling the drinks takes less than 5 minutes.
After sharing this recipe with my friends, I received mostly positive feedback. One friend used French lavender from her garden, which has a high oil content that tastes soapy. And this convinced her that any food or drink containing lavender would taste like bubble bath. It is a myth that ALL lavender tastes soapy. It depends on the type and amount used. Eager to prove her wrong, I bought some culinary-grade lavender and made her this latte the next time she came to visit, and she was shocked more than anything. Make sure you use the correct ingredient when you make this latte.
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🥘 Ingredients
Just like this lavender latte, the ingredients list is clean and simple. Here is everything I use:
Water: I use fresh filtered water for my lavender honey simple syrup.
Honey: I sweeten my syrup with raw local honey, which adds a gentle caramel depth. You could also use my vegan honey instead.
Dried culinary lavender flowers: Using food-grade lavender is key for a floral flavor and safe consumption.
Espresso shots: I brew 1 shot of espresso per serving for the bold coffee base.
Almond milk: I use almond milk for a light plant-based finish, but any milk works well in this recipe.
🔪 How To Make
I make this lavender latte in stages, getting each component right before combining them into a delicious drink. This is how I do it:
Make syrup: I combine honey, water, and dried lavender flowers in a small saucepan and bring to a boil, stirring for about 3 minutes until the honey dissolves completely.
Steep and strain: Then I remove the saucepan from the heat and allow the syrup to steep for 1 hour. After that, I strain the mixture through a fine mesh strainer and discard the flowers.
Prep latte ingredients: I brew 1 shot of espresso per cup, using my espresso machine. A French press or strong instant espresso works just as well.
Add espresso and syrup: Next, I pour the espresso shot into a mug and add 1-2 tablespoons of the lavender honey syrup and stir to combine.
Add warm milk and froth: Finally, I pour the steamed milk over the espresso and spoon the froth on top. I serve this immediately while it is warm and fresh.
My #1 Secret Tip for this lavender latte recipe is to allow the syrup to steep for the full hour before straining. I know it is tempting to speed things up, but this step is what pulls the floral oils out of the lavender flower and into the syrup. Shorter steeps produce a flatter, less aromatic result. And the point of this drink is that signature lavender depth.
Other Tips To Keep In Mind:
- Food-grade lavender only: I always make sure that my dried flowers are labeled culinary or food grade. Decorative lavender is sometimes treated with pesticides and is unsafe to consume. It may also have a higher oil content, which results in a soapy taste.
- Make syrup ahead: Sometimes I make a larger batch of the lavender syrup and store it in a sealed jar in the refrigerator for up to 2 weeks. This means my latte comes together in just minutes on busy mornings.
- Froth milk properly: I heat the milk to just below boiling point before frothing. Milk that is too cold will not froth well, and milk that is too hot loses its sweetness.
- Try a double shot: On mornings when I need a stronger coffee, I add an extra shot of espresso to my latte, which also balances out the sweetness.
📖 Variations
If you are feeling a bit adventurous, try some of these lavender latte variations. I have experimented with many different flavors, and these are 3 I love:
Iced lavender latte: I let the espresso cool slightly, then pour it over a glass filled with ice and cold almond milk. Next, I stir in 1-2 tablespoons of the chilled syrup and serve. This is great for busy summer mornings.
Lavender cappuccino: I use half the amount of steamed milk and double the frothed milk on top, which gives the drink a drier, airier texture. My husband loves this version and has taken it in a to-go mug for his commute.
Vanilla lavender latte: For this version, I add 1/8 teaspoon of vanilla bean paste into my simple syrup mix. This is my favorite variation as the vanilla rounds out the espresso and complements the lavender. It is truly uplifting to take.
🍽 Serving Suggestions
I have done extensive research into which flavor best complements this lavender latte. To be fair, almost anything pairs well with this drink, but I recommend serving it with a few of my white chocolate raspberry blondies. And if you have little ones who are envious of your drink, make them a caffeine-free blue butterfly pea latte instead. The striking color of this drink is enough to keep anyone mesmerized.
Personally, I love anything lemon-flavored with my lavender latte. And I usually have this latte on busy mornings and never get to really indulge in pairing it with other sweet treats. Last weekend, however, I decided to have a lemon and lavender tea party just for my family. I made my vegan lemon tart and a few of my lemon butter biscuits. This pairing is incredibly superior in my opinion, and I cannot wait to make more lemony treats to go with the latte. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store the lavender honey syrup in a sealed glass jar in the refrigerator for up to 2 weeks. I do not store assembled lattes as the milk and froth separate.
Freezing: Extra syrup can be poured into ice cube trays and frozen for up to 1 month. Each cube is enough for 1 serving.
Reheating: I re-steam or microwave the milk fresh each time I make a latte. If the syrup has been frozen or refrigerated, I allow it to come to room temperature before using.
❓Recipe FAQs
For this recipe, I recommend using a dark roast instant for the most espresso-like results. I dissolve 2 heaped teaspoons into just 2-3 tablespoons of hot water and mix until dissolved. Then I use it as directed in the recipe.
Technically, it would no longer be a latte, but it could still work. I recommend brewing your standard cup of coffee just a bit stronger than usual and stirring in the syrup in place of your regular sweetener. This would actually work really nicely as an iced coffee.
If you do not have a handheld frother, I recommend shaking warm milk in a sealed half-full mason jar for 45-60 seconds. Or you can pour hot milk into a blender and blend on high for 30-45 seconds. Whichever method you use, please take the proper precautions to avoid burning yourself, and be careful.
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📋 Recipe Card
Lavender Latte
If you like your coffee with a side of floral whimsy, then you have to try this creamy lavender latte. I use dried lavender, honey, and espresso to create a warm, floral drink that is next level when it comes to comfort. The delicate sweetness of the honey balances the bold espresso, while the lavender adds a flowery finish. It is vegan, naturally sweetened, and much more wholesome than anything you would find at a coffee shop.
Servings: 4
Calories: 99kcal
To Make The Lavender Simple Syrup
- My #1 Secret Tip for this lavender latte recipe is to allow the syrup to steep for the full hour before straining. I know it is tempting to speed things up, but this step is what pulls the floral oils out of the lavender flower and into the syrup. Shorter steeps produce a flatter, less aromatic result. And the point of this drink is that signature lavender depth.
- Food-grade lavender only: I always make sure that my dried flowers are labeled culinary or food grade. Decorative lavender is sometimes treated with pesticides and is unsafe to consume. It may also have a higher oil content, which results in a soapy taste.
- Make syrup ahead: Sometimes I make a larger batch of the lavender syrup and store it in a sealed jar in the refrigerator for up to 2 weeks. This means my latte comes together in just minutes on busy mornings.
- Froth milk properly: I heat the milk to just below boiling point before frothing. Milk that is too cold will not froth well, and milk that is too hot loses its sweetness.
- Try a double shot: On mornings when I need a stronger coffee, I add an extra shot of espresso to my latte, which also balances out the sweetness.
Serving: 1cup | Calories: 99kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 327mg | Potassium: 11mg | Fiber: 1g | Sugar: 18g | Vitamin C: 0.1mg | Calcium: 302mg | Iron: 0.1mg