Whipped Lavender Latte (Print)

A gentle blend of lavender syrup and creamy espresso topped with fluffy whipped foam for a delightful treat.

# Components:

→ Lavender Syrup

01 - 1/2 cup water
02 - 1/2 cup granulated sugar
03 - 1 tablespoon dried culinary lavender

→ Latte

04 - 2 shots (2 fl oz) espresso or strong brewed coffee
05 - 1 cup (8 fl oz) whole milk or plant-based milk
06 - 2 tablespoons lavender syrup

→ Whipped Lavender Foam

07 - 1/2 cup (4 fl oz) cold milk (whole or plant-based)
08 - 1 tablespoon lavender syrup
09 - Optional: 1 tablespoon heavy cream

# Directions:

01 - Combine water, sugar, and dried lavender in a small saucepan. Simmer over medium heat, stirring until sugar dissolves. Remove from heat and steep for 5 minutes. Strain out lavender and let syrup cool.
02 - Brew espresso or strong coffee and divide evenly between two mugs.
03 - Heat milk until steaming and froth using a milk frother or whisk until lightly foamy. Stir 1 tablespoon lavender syrup into each mug with coffee, then pour in steamed milk.
04 - In a mixing bowl, combine cold milk, lavender syrup, and heavy cream if using. Whip with a hand frother or electric whisk until thick and fluffy.
05 - Spoon whipped lavender foam generously over each latte. Garnish optionally with a sprinkle of dried lavender.

# Expert Advice:

01 -
  • It transforms your everyday coffee into something that feels like a cafe treat without leaving home.
  • The whipped lavender foam is absurdly easy but looks impressive enough to serve to guests.
  • You control the sweetness and floral intensity, so it never tastes like perfume.
  • It's naturally calming, making it perfect for anxious mornings or winding down in the afternoon.
02 -
  • Steeping the lavender too long makes the syrup taste soapy and overpowering, so stick to five minutes max.
  • Cold milk whips up much fluffier than warm milk, so don't skip chilling it first if you want that cloud-like foam.
  • If your foam deflates quickly, add a tiny splash of cream next time for more stability.
03 -
  • Taste your syrup before adding it to the latte, because lavender strength varies and you can always add more but can't take it back.
  • Use a small fine-mesh strainer when making the syrup to catch every bit of lavender so your drink stays smooth.
  • Whip your foam right before serving because it loses volume quickly and tastes best when it's fresh and airy.
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