Honey Lavender Iced Latte

My last recipe was a bit of a gamble, to be honest. Matcha is growing in popularity worldwide, but I’m pretty sure coffee still reigns supreme in most households. I’m personally a huge fan of both. I started working on both of these recipes together. Initially I thought of offering each flavor with either coffee or matcha. On my first trial, though, I quickly realized how delicate rose and matcha flavors were. On the other hand, it was obvious that coffee and lavender were very strong flavors that could easily dominate and overpower most other flavors. So I chose not to mix the strong flavors with the delicate ones.

This one is inspired by the cold brew stall’s offering at my local farmers’ markets. First of all that cold brew had such a chokehold on my life—it is really really good. I stopped going to the farmers’ markets at some point in the pandemic, so I’m really missing them*.

Anyway, the Serious Deliria stall at the farmers’ markets would sell iced coffees and lattes with these optional herbal and floral syrups. I never got to try all of them, but they had a lavender one which I got on multiple occasions. It was eye-opening. Never had a floral cup of coffee before then in my life. So, I worked on my own lavender syrup recipe to accompany my homemade lattes. I also found a fun way to dress them up and add a micronutrient boost!

*So, I just looked them up and they actually deliver. New weekend plans.

Honey Lavender Iced Lattehttps://www.instagram.com/reel/CaeZ6neAwWT/

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Honey Lavender Iced Latte

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Author: Dahlia Dei

Prep time: 15 MinTotal time: 15 Min

A floral coffee perfect for spring, made with a very easy honey and lavender syrup, and made colorful using optional superfood powders

IngredientsUSMetric

Latte

• 30 ml coffee (or a shot of espresso)
• 200 ml milk of choice
• Honey Lavender Syrup (recipe below)
• 1 teaspoon each pink pitaya and blue spirulina powders

Honey Lavender Syrup

• 0.33 cups honey
• 0.66 cups water
• 1 - 2 teaspoons dried lavender flowers

Instructions

For the syrup

1. Heat the water up until it’s hot but not quite boiling—alternatively, boil the water and let it cool down for a few minutes
2. Add in the honey and the dried lavender, stir to combine
3. Wait for it to come to room temperature before storing, it will last in an airtight container in the fridge for about a month

For the latte

1. Froth the milk with the optional pink pitaya and blue spirulina powders on the cold foam option of your frother (or froth by hand)
2. Brew your coffee as you normally would
3. Combine the coffee, frothed milk, and as much syrup as you would like (I would recommend something between 1-3 teaspoons), layering them into a glass filled with ice. Enjoy

Notes

• The blue spirulina and pink pitaya powders give the milk a pretty lavender color, but they are not necessary for the recipe. They can be swapped with food coloring or removed altogether.
• To layer your drink, consider the density of your liquids and the sugar-content. Your milk will most likely be denser than your coffee— especially if you add your syrup to the milk. Depending on how much syrup you add to your coffee, though, it may be convinced to sit on the bottom layer. For best results, add your syrup to the milk and pour them into the glass first. Then gently pour the coffee in over a spoon. Top it up with the foam.

Nutrition Facts

Calories

135.43

Fat

4.09

Sat. Fat

2.59

Carbs

18.55

Fiber

0.02

Net carbs

18.55

Sugar

19.09

Protein

6.88

Sodium

104.21

Cholesterol

16.50

Nutritional value can differ greatly depending on quantity of honey syrup used in final preparation

https://www.dahliadei.com/recipes/honey-lavender-iced-latte

Coffee, Latte, Honey, Lavender, Superfoods

Drink

French-Inspired

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