Description
A soothing Lavender Honey Latte with infused milk, espresso, and honey. Perfect for relaxation.
Ingredients
Scale
- 1 cup whole milk (or your favorite non-dairy alternative)
- 1 tablespoon culinary lavender buds (for milk infusion)
- 1/4 teaspoon culinary lavender buds (optional, for syrup)
- 2 tablespoons honey (preferably local and raw)
- 1/4 cup hot water
- 2 shots of espresso (or 1/2 cup strong brewed coffee)
- Optional: Whipped cream, extra honey for drizzling, dried lavender sprigs for garnish
Instructions
- Combine Milk and Lavender: In a small saucepan, pour in the milk and add 1 tablespoon of culinary lavender buds.
- Gentle Heating: Place the saucepan over medium-low heat. Aim for a temperature around 160-170°F (71-77°C). Watch for small bubbles forming around the edges of the pan and steam rising.
- Infusion Time: Reduce the heat to the lowest setting and let it simmer gently for about 10-15 minutes, stirring occasionally.
- Straining the Milk: Remove the saucepan from the heat. Place a fine-mesh sieve lined with cheesecloth (or a very fine strainer) over a heatproof bowl or measuring cup. Carefully pour the infused milk through the sieve to remove the lavender buds. Press down on the buds with a spoon to extract as much of the flavorful milk as possible. Discard the spent lavender buds.
- Optional: Frothing the Milk: If you have a milk frother, froth the lavender-infused milk until it’s light and airy. If you don’t have a frother, you can whisk the milk vigorously in the saucepan until it becomes slightly foamy. Alternatively, you can use a French press to froth the milk just heat the milk, pour it into the French press, and pump the plunger up and down until it’s frothy.
- Combine Honey, Lavender, and Water: In a small bowl or mug, combine the honey, 1/4 teaspoon of culinary lavender buds (optional, for extra lavender punch!), and hot water.
- Stir Until Dissolved: Stir the mixture until the honey is completely dissolved and the lavender is evenly distributed.
- Let it Steep: Let the syrup steep for a few minutes to allow the lavender flavor to infuse.
- Strain (Optional): If you used lavender buds in the syrup, you can strain it through a fine-mesh sieve to remove them.
- Brew Espresso: Brew two shots of espresso using your preferred method. If you’re using a Moka pot, follow the instructions for your specific model. If you’re using strong brewed coffee, make sure it’s extra strong about twice the strength you would normally brew.
- Keep it Hot: Keep the espresso hot while you prepare the other components of the latte. You can place it in a warm cup or cover it with a small plate.
- Add Honey Lavender Syrup to Mug: Pour the honey lavender syrup into the bottom of your favorite mug. Adjust the amount of syrup to your liking, depending on how sweet you want your latte to be.
- Pour in Espresso: Gently pour the hot espresso over the honey lavender syrup.
- Top with Lavender-Infused Milk: Slowly pour the lavender-infused milk over the espresso, leaving a little room at the top for whipped cream (if using). If you frothed the milk, hold back the foam with a spoon and pour the milk first, then spoon the foam on top.
- Add Whipped Cream (Optional): If you’re feeling fancy, top the latte with a dollop of whipped cream.
- Garnish (Optional): Garnish the latte with a drizzle of honey and a few dried lavender sprigs.
- Enjoy!
Notes
- Use culinary lavender buds for the best flavor.
- Adjust the amount of honey to your sweetness preference.
- Non-dairy milk alternatives can be used.
- For an iced latte, chill the infused milk and espresso before assembling.
- If you don’t have lavender buds, you can use a few drops of lavender extract (use sparingly).
- Experiment with different types of honey for unique flavor notes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes