Whipped Lavender Latte (Printable)

Fragrant latte featuring homemade lavender syrup and whipped foam atop creamy espresso. Ready in 15 minutes.

# What You’ll Use:

→ Lavender Syrup

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

→ Latte

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

→ Whipped Lavender Foam

07 - 1/2 cup cold milk (whole or plant-based)
08 - 1 tablespoon lavender syrup
09 - 1 tablespoon heavy cream (optional, for extra richness)

# How-To:

01 - In a small saucepan, combine water, sugar, and dried lavender. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let steep for 5 minutes. Strain to remove lavender flowers and let syrup cool.
02 - Brew the espresso or strong coffee. Divide between two mugs.
03 - Heat the milk for the latte until steaming, then froth using a milk frother or whisk until lightly foamy. Stir 1 tablespoon lavender syrup into each mug with coffee, then add steamed milk.
04 - In a mixing bowl, combine cold milk (and heavy cream if using) and 1 tablespoon lavender syrup. Whip with a hand frother or electric whisk until thick and fluffy.
05 - Spoon the whipped lavender foam generously over each latte. Optionally, garnish with a sprinkle of dried lavender.

# Expert Advice:

01 -
  • It turns your kitchen into a spa with that soft lavender aroma filling every corner.
  • The whipped foam feels indulgent but takes less effort than you'd think.
  • You can dial the floral note up or down depending on your mood or who you're serving.
  • It's the kind of drink that makes you slow down and actually taste each sip.
02 -
  • Don't let the lavender steep longer than 5 minutes or the syrup can turn bitter and taste like perfume instead of flowers.
  • Cold milk whips better than room temperature, I learned this after wondering why my foam kept deflating halfway through.
  • If you're using plant based milk, oat and soy froth best, almond tends to separate unless it's a barista blend.
03 -
  • Whip the foam right before serving so it stays fluffy and doesn't collapse into the latte too quickly.
  • Use a fine mesh strainer when making the syrup, any leftover lavender bits can taste harsh and ruin the smoothness.
  • If you want a stronger coffee flavor, use a darker roast espresso, it'll balance the sweetness and floral notes perfectly.
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