This Lavender Latte is a little cup of calm. It’s creamy, lightly floral, and feels like the kind of fancy drink you’d order at a café—but you can easily make it at home.
Whether you’re starting your day with something soothing or winding down in the afternoon, this latte is the perfect treat.
Let’s make it!
Why I Love This Recipe
The first time I made a lavender latte at home, I was surprised by how calming and satisfying it felt. There’s something about the soft floral notes mixing with bold espresso that just slows everything down. It became my go-to drink for quiet mornings or afternoons when I needed a little peace without leaving the house.
You’ll love it too because:
- It’s quick and easy once you’ve made the syrup
- The lavender adds a unique flavor that feels fancy without being fussy
- You can adjust the sweetness and milk to match your mood
- It makes your kitchen smell incredible
- It’s café-level delicious, but you control every ingredient
Once you try it, you’ll want a bottle of lavender syrup in your fridge at all times—trust me.
What You’ll Need
For the Lavender Syrup:
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp dried culinary lavender
- 2 tsp vanilla extract
For the Latte:
- 2–3 tbsp lavender syrup
- 1 double shot espresso or ½ cup strong brewed coffee
- 1 cup (8 oz) milk (any kind)
Servings: 1 latte
Time: 25 minutes (10 mins active, 15 mins steeping)
Recipe: Lavender Latte (6 Steps)
Step 1: Make the Syrup Base
Add 1 cup water, 1 cup granulated sugar, and 2 tbsp dried culinary lavender to a small saucepan. Stir to combine.
Step 2: Simmer and Steep
Bring the mixture to a gentle simmer over medium heat, stirring until sugar dissolves. Once simmering, turn off heat. Add 2 tsp vanilla extract, stir, and let steep for 15 minutes off heat.
Step 3: Strain and Store
After steeping, pour syrup through a fine mesh strainer into a bowl or jar to remove lavender buds. Transfer into a clean airtight bottle or jar.
Step 4: Add Syrup and Espresso to Mug
Add 2–3 tbsp lavender syrup to your mug. Then brew a double shot of espresso or use ½ cup strong coffee and pour it into the mug.
Step 5: Steam and Add Milk
Heat 1 cup milk until hot and frothy using a steam wand, frother, or saucepan. Pour hot milk into the mug.
Step 6: Stir and Serve
Stir gently to combine everything. Add dried lavender or a dash of cinnamon on top if you’d like. Enjoy warm!
Pro Tips
- Don’t skip the steeping—it gives the syrup its full floral flavor.
- Use culinary-grade lavender only (don’t use decorative lavender).
- Froth your milk for that coffee-shop texture—oat and whole milk work best.
- Strain the syrup slowly to avoid spilling—yes, it’s a little messy.
- Extra syrup? Use it in tea, lemonade, or drizzle on pancakes.
Tools You’ll Need
- Small saucepan
- Fine mesh strainer
- Spoon
- Airtight bottle or jar
- Mug
- Espresso maker or coffee brewer
- Milk frother or small saucepan
Substitutions & Variations
- Swap espresso for strong coffee
- Try almond, oat, or soy milk
- Add a splash of almond or vanilla creamer
- Want it iced? Skip steaming the milk and pour everything over ice
Make-Ahead Tips
- Lavender syrup keeps for 2 weeks in the fridge—perfect for busy mornings
- Brew espresso in batches and refrigerate (use within 2 days)
Leftovers & Storage
- Store syrup in a glass jar or bottle in the fridge
- Stir syrup before each use (some settling is normal)
- Always make the latte fresh—milk doesn’t store well after mixing
Why This Recipe Works (Quick Science)
Lavender contains essential oils that release flavor when steeped in hot water. Sugar preserves the syrup and balances bitterness. Steamed milk creates a smooth texture, while the floral syrup brightens up the espresso’s richness.
Common Mistakes
- Using too much lavender = soapy taste
- Not letting syrup steep long enough
- Using non-food-safe lavender
- Overheating milk—can ruin the taste
- Forgetting to strain the syrup thoroughly
What to Serve With
- Lemon scones
- Vanilla shortbread cookies
- Almond biscotti
- Butter croissants
- Honey toast with cream cheese
FAQ
Can I use fresh lavender?
Stick to dried culinary lavender for consistent flavor.
Is this drink caffeinated?
Yes, unless you use decaf espresso or coffee.
What milk is best?
Whole milk or oat milk make the best foam.
Can I make it iced?
Yes! Use chilled coffee and cold milk, then pour over ice.
Final Thoughts
This lavender latte is like a hug in a mug—floral, creamy, and made for slow mornings or cozy afternoons. Once you try it, you’ll keep that lavender syrup stocked year-round. Let me know in the comments if you made it, how it turned out, or if you have questions!
