Whipped Lavender Latte (Printable)

A fragrant, soothing latte with homemade lavender syrup and whipped foam atop creamy espresso.

# What You Need:

→ 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 ounces) espresso or strong brewed coffee
05 - 1 cup whole milk (or plant-based milk)
06 - 2 tablespoons lavender syrup

→ 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 Make It:

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 calm, fragrant retreat without any fuss or fancy equipment.
  • The whipped foam feels like a tiny luxury you can make in under two minutes.
  • You control the sweetness and floral strength, so it never tastes like soap or perfume.
  • It works beautifully with any milk, dairy or plant-based, and still comes out creamy and rich.
02 -
  • Always use culinary lavender, not the stuff from potpourri or craft stores, or your drink will taste like soap and regret.
  • Don't skip straining the syrup thoroughly, even one stray flower in your mug will ruin the smooth, dreamy texture.
  • Cold milk whips up thicker and faster than warm milk, so keep it chilled until you're ready to froth.
03 -
  • If your foam deflates too quickly, add a tiny splash of heavy cream next time, it stabilizes the bubbles and keeps everything fluffy longer.
  • Taste your syrup after steeping, if it's too floral, dilute it with a bit more water, if it's too mild, let it steep another minute or two.
  • Use a small fine-mesh strainer or even a coffee filter to strain the syrup, it makes all the difference in getting a silky, petal-free pour.
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