Ingredients
Method
Instructions
- Prepare the Lavender Honey Syrup: In a small saucepan, combine the water, honey, and dried culinary lavender buds.
- Heat the mixture over medium heat, stirring gently until the honey is fully dissolved. Bring just to a simmer, then immediately remove from heat.
- Allow the syrup to steep for at least 10 minutes to fully infuse the lavender flavor. Taste and adjust steeping time if a stronger flavor is desired.
- Strain the syrup through a fine-mesh sieve into a clean jar, discarding the lavender buds. Set aside until ready to use (makes extra syrup).
- Brew your espresso (or strong coffee) and pour it into your serving mug.
- Add 2-3 tablespoons of the prepared Lavender Honey Syrup to the espresso and stir to combine.
- Steam or froth your milk until smooth and velvety. Pour the steamed milk over the coffee mixture, holding back the foam briefly.
- Top with the remaining milk foam and garnish with a tiny sprinkle of dried lavender or cinnamon, if using.
Notes
This recipe makes extra syrup, which can be stored in an airtight container in the refrigerator for up to 2 weeks. For a caffeine-free version, use strong lavender tea instead of espresso.
