Save The smell of lavender always transports me straight to a farmers market I wandered through one June morning, where a vendor was selling bundles of fresh culinary lavender next to jars of honey. I bought some on a whim, not entirely sure what Id do with it, and that afternoon I started experimenting with syrups. The kitchen filled with this gentle, almost dreamy fragrance, and I knew I had stumbled onto something special. When I finally poured that first whipped lavender foam over a simple latte, it felt like I had created a moment of calm in a cup. Its been my go-to ever since when I need a little pause in the day.
I made this for a friend who was going through a stressful week, and watching her take that first sip was everything. Her shoulders visibly relaxed, and she said it tasted like a hug. We sat on the porch in the morning light, barely talking, just enjoying the quiet and the faint floral sweetness in our mugs. That day, this latte became more than a recipe to me. It became a way to offer comfort.
Ingredients
- Dried Culinary Lavender: Make absolutely sure you use culinary lavender, not the stuff from craft stores, because the flavor and safety are completely different, and a little goes a long way.
- Granulated Sugar: It dissolves beautifully into the syrup and balances the floral notes without adding any competing flavors.
- Whole Milk: The richness of whole milk creates that creamy body and helps the foam whip up thick and stable, though oat milk works surprisingly well too.
- Espresso or Strong Coffee: A bold coffee base is essential so the lavender complements rather than overpowers, and it gives structure to the drink.
- Heavy Cream (optional): Just a tablespoon in the whipped foam adds an extra silky texture that feels almost decadent.
Instructions
- Simmer the Lavender Syrup:
- Combine water, sugar, and lavender in a small saucepan and bring it to a gentle simmer, stirring until the sugar melts completely. Let it steep off the heat for five minutes, then strain out the flowers so youre left with a smooth, fragrant syrup.
- Brew Your Coffee:
- Pull two shots of espresso or brew a strong coffee and divide it between two mugs. The aroma alone will start to wake up your senses.
- Steam and Sweeten the Milk:
- Heat your milk until its steaming and froth it lightly with a frother or whisk. Stir one tablespoon of lavender syrup into each mug, then pour the warm milk over the coffee.
- Whip the Lavender Foam:
- In a mixing bowl, combine cold milk, heavy cream if using, and a tablespoon of syrup, then whip it with a hand frother or electric whisk until it becomes thick and fluffy. This step is pure magic.
- Top and Garnish:
- Spoon generous clouds of whipped foam onto each latte and finish with a tiny sprinkle of dried lavender if you want it to look as beautiful as it tastes.
Save One rainy Sunday, I made a batch of this for myself and just sat by the window with a book, sipping slowly. The lavender seemed to amplify the coziness of the moment, and I realized this drink wasnt just about flavor. It was about creating a ritual, a small act of care that made an ordinary day feel intentional and lovely.
Choosing Your Milk
Ive tested this latte with almond, oat, and coconut milk, and each one brings its own personality. Oat milk froths beautifully and has a natural sweetness that plays well with lavender, while almond is lighter and more neutral. Coconut adds a subtle tropical note that can be lovely if youre in the mood for something a little different. Whole dairy milk is still my favorite for richness, but dont be afraid to experiment based on what you have or what your body prefers.
Adjusting the Floral Intensity
Lavender can be tricky because a little too much tips it from fragrant to perfume-like, and nobody wants to drink a candle. Start with less syrup than you think youll need, taste, and add more gradually. I learned this the hard way after making a batch that tasted more like bath salts than a latte. Now I always keep extra plain milk on hand just in case I need to dilute and start over.
Serving Suggestions and Pairings
This latte feels like a treat on its own, but pairing it with something buttery and slightly sweet takes it to another level. I love serving it alongside shortbread cookies, lemon scones, or even a slice of almond cake. The flavors complement each other without competing, and it turns a simple coffee break into a full experience.
- Serve it in a clear glass mug so you can see the layers of foam and coffee.
- Make extra lavender syrup and store it in the fridge for up to two weeks so you can whip up lattes whenever the mood strikes.
- Try drizzling a little honey on top of the foam for an extra hint of sweetness and visual appeal.
Save This whipped lavender latte has become one of those recipes I turn to when I want to feel grounded and a little pampered at the same time. I hope it brings you the same kind of quiet joy it brings me.
Recipe FAQs
- → Can I make the lavender syrup ahead of time?
Yes, the lavender syrup keeps refrigerated for up to two weeks in an airtight container. Prepare it in advance for quick assembly when you want your latte.
- → What type of lavender should I use?
Use culinary lavender, which is specifically grown for consumption and has a milder, more pleasant flavor than ornamental varieties. Avoid lavender treated with pesticides.
- → How do I get the foam thick and fluffy?
Use cold milk with a hand frother or electric whisk, working quickly to incorporate air. Adding a tablespoon of heavy cream helps stabilize the foam and makes it fluffier.
- → Can I use instant coffee instead of espresso?
Yes, strong brewed instant coffee works well as a substitute. Use about 2-3 tablespoons of instant coffee dissolved in hot water for each serving.
- → What plant-based milk works best for this drink?
Oat milk and almond milk both froth nicely and complement the floral notes. Oat milk tends to create a creamier texture that pairs beautifully with lavender.
- → How can I adjust the lavender intensity?
Start with the recommended amount of dried lavender and adjust based on preference. Steep longer for stronger flavor, or use less lavender if you prefer a subtle taste. You can also vary the amount of syrup added to each component.