Whipped Lavender Latte

The smell hit me before I even tasted it: floral, sweet, faintly herbal, like walking past a lavender field in Provence but with the comfort of coffee underneath. I'd bought a tiny bag of culinary lavender on a whim at the farmers market, unsure what I'd do with it, and then one rainy Saturday I decided to make syrup. The kitchen filled with this calming, almost dreamy scent, and suddenly my usual morning latte felt like something from a quiet café tucked away on a cobblestone street. I whipped the foam by hand the first time, and when it held its shape like a cloud, I knew I'd stumbled onto something special.

I made this for my sister one Sunday morning when she came over stressed about work deadlines. She took one sip, closed her eyes, and said it tasted like a day off. We sat at the table longer than usual, letting the lavender work its quiet magic, and she left with a jar of the syrup tucked in her bag. Now she texts me every time she runs out, asking if I have more stashed away.

Ingredients

• Water: The base for the syrup, it pulls the floral oils from the lavender without diluting the sweetness too much.
• Granulated sugar: Dissolves cleanly and lets the lavender shine without adding molasses or caramel notes that would compete.
• Dried culinary lavender: This is key, make sure it's food grade and not from a craft store, the flavor is delicate and shouldn't taste soapy if you use the right kind.
• Espresso or strong brewed coffee: You need something bold enough to stand up to the floral syrup, a weak brew will get lost.
• Whole milk or plant based milk: Whole milk froths beautifully and adds creaminess, but oat milk gives a similar body if you're avoiding dairy.
• Cold milk for whipped foam: Keeping it cold helps it whip faster and hold its structure longer on top of the latte.
• Heavy cream (optional): A tablespoon makes the foam richer and more stable, almost like soft butter melting into the drink.

Instructions

Make the Lavender Syrup:

Combine water, sugar, and dried lavender in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it steep for 5 minutes, then strain out the lavender flowers and let the syrup cool before using.

Brew the Coffee:

Pull two shots of espresso or brew strong coffee, then divide it between two mugs. The coffee should be hot and aromatic, ready to meld with the syrup.

Steam and Froth the Latte Milk:

Heat the milk until it's steaming, then froth it using a milk frother or whisk until it's lightly foamy. Stir 1 tablespoon of lavender syrup into each mug with the coffee, then pour the steamed milk over top.

Prepare the Whipped Lavender Foam:

In a mixing bowl, combine cold milk, heavy cream if using, and 1 tablespoon lavender syrup, then whip with a hand frother or electric whisk until it's thick and fluffy like soft peaks. This should take about a minute if the milk is cold enough.

Assemble and Serve:

Spoon the whipped lavender foam generously over each latte, letting it sit like a little cloud on top. Optionally, garnish with a tiny sprinkle of dried lavender for a visual cue to the flavor inside.

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There was an afternoon when I made this for a friend who said she didn't like flavored lattes. She was skeptical until she tasted it, and then she asked if I could teach her how to make the syrup. We ended up spending an hour in the kitchen, her writing down every step in her notebook, and she told me later it became her weekend ritual. It's funny how a drink can become a small tradition like that.

Adjusting the Floral Intensity

The first time I made this, I added too much lavender and it tasted like I was drinking a candle. Now I start with less syrup and taste as I go, adding more only if I want that floral note to bloom stronger. Some people love the boldness, others prefer just a whisper of lavender underneath the coffee, and this recipe lets you control that balance easily. If you're serving it to someone new, go lighter and let them ask for more.

Making It Dairy Free

I've made this with oat milk more times than I can count, and it froths almost as well as whole milk, especially the barista versions. Almond milk works but doesn't hold the foam as long, and coconut milk adds a slight tropical sweetness that either complements or distracts depending on your taste. Skip the heavy cream if you're keeping it vegan, the whipped foam will still be light and airy, just a little less rich.

Storing and Reusing the Syrup

The lavender syrup keeps in the fridge for up to two weeks in a sealed jar, and I've used it in iced tea, drizzled over vanilla ice cream, and even stirred into sparkling water. It's one of those ingredients that makes you feel a little fancy without much effort, and having a jar on hand means you can whip up this latte whenever the mood strikes.

• Always label the jar with the date so you know when it's time to make a fresh batch.
• If the syrup crystallizes in the fridge, just warm it gently before using.
• Try mixing it into cocktails or mocktails for a floral twist that surprises people.

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This latte has become my answer to stressful mornings and slow weekends alike. It's a small ritual that feels like taking care of yourself, one whipped cloud at a time.

Recipe Questions & Answers

→ How do I make homemade lavender syrup?

Combine water, sugar, and dried culinary lavender in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let steep for 5 minutes. Strain out the lavender flowers and allow the syrup to cool before using.

→ Can I make this drink vegan?

Yes, simply substitute the dairy milk with plant-based alternatives like oat or almond milk. Skip the optional heavy cream when making the whipped foam. The lavender syrup is naturally vegan.

→ What's the best way to froth the whipped lavender foam?

Combine cold milk and lavender syrup in a mixing bowl, then use a hand frother or electric whisk to beat until the mixture becomes thick and fluffy. For extra richness, you can add heavy cream before whisking.

→ How strong should the lavender flavor be?

Adjust the amount of lavender syrup to your taste preference. Start with the recommended amount and add more syrup if you prefer a stronger floral intensity, or use less for a subtle lavender note.

→ What foods pair well with this beverage?

This elegant latte pairs beautifully with shortbread cookies, buttery scones, or delicate pastries. The floral notes complement light, sweet treats particularly well.

→ Can I prepare the lavender syrup ahead of time?

Absolutely. Make the syrup in advance and store it in a sealed container in the refrigerator for up to two weeks. This allows you to quickly assemble the latte whenever you'd like.