Ingredients
Scale
For the Lavender Milk
- 1 tablespoon dried lavender, culinary grade
- 1/2 cup whole milk (or milk of your choice), heated to just below a simmer
For the Latte
- 1/2 tablespoon honey (or more to taste)
- 1/2 cup hot water
- 1 shot espresso (about 1 oz), freshly brewed
Instructions
- Heat the milk. Pour 1/2 cup of milk into a small saucepan and warm it over medium-low heat until it’s steaming and just about to simmer, around 150 to 160°F. Don’t let it boil.
- Steep the lavender. Remove the pan from heat and add the 1 tablespoon of dried culinary lavender. Let it steep for 5 minutes. The milk will take on a light floral aroma and a faint purple-grey tint.
- Strain the milk. Pour the steeped milk through a fine mesh strainer into a small pitcher or measuring cup, pressing gently on the lavender to get the most flavor out. Discard the lavender buds.
- Brew the espresso. Pull a single shot of espresso using your espresso machine, Moka pot, or AeroPress. If you don’t have an espresso setup, brew a small, very strong cup of coffee as your base.
- Mix the honey into the hot water. Stir the honey into the 1/2 cup of hot water until fully dissolved. This becomes the slightly sweetened liquid base that balances the espresso.
- Assemble the latte. Pour the honey water into your mug first, then add the espresso shot and stir to combine.
- Froth the lavender milk (optional but recommended). Use a small milk frother or whisk to froth the strained lavender milk for 20 to 30 seconds until it’s light and foamy.
- Add the milk and serve. Pour the lavender milk over the espresso mixture, spooning any foam on top. Serve immediately.
Notes
- Milk options: Oat milk is probably the best dairy-free swap here. It froths well and has a mild sweetness that pairs nicely with the lavender. Almond milk works but is thinner. Full-fat coconut milk is rich and interesting, though the coconut flavor is noticeable.
- No espresso machine: A Moka pot or AeroPress both make strong enough coffee to work here. Even a strong French press will do the job, though the flavor is slightly different.
- Make-ahead: Steep a larger batch of lavender milk and keep it in the fridge for up to 3 days. Shake or stir before using since it can separate slightly.
- Sweetener swap: Maple syrup works in place of honey and gives the drink a slightly earthier, warmer note. Use the same amount.
- Scaling up: To make two lattes, double all the ingredients. The steeping process works just as well with a full cup of milk.
- Where to buy culinary lavender: Well-stocked grocery stores, natural food stores, and online retailers all carry it. Look for “culinary grade” or “food-safe” on the label.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drink
- Method: Stovetop + Espresso Brewing
- Cuisine: American
Nutrition
- Serving Size: 1 latte (about 240 ml / 8 oz)
- Calories: 160 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 20 mg