The first time I had a lavender latte was on a west coast road trip I took with three of my friends. Somewhere between San Francisco, CA and Spokane, WA we stopped at a cafe (one of many). It was in a small town but their cafe was not to be mocked. That is one area where the west coast has us on the east coast beat. No matter how small a town is you are sure to find good coffee.
The place roasted their own coffee, had a great atmosphere, played Patsy Cline, and served lavender lattes. I ordered one because we were on an adventure and I was ready to try any new food I could. The latte was beautifully served with rosette latte art and a sprinkle of lavender buds on top. I tried it and was hooked. They don’t seem like they would go together but the robust flavor of coffee and the light, perfume flavor of lavender blend so well.
Since then my American taste buds have converted and I’ve been loving anything flower flavored. Unfortunately lavender lattes are hard to come by in my area.
I decided to try making my own and found out that it is so. dang. easy. I can whip up a batch in a matter of minutes and the homemade kind it by far better than the store bought variety. I keep a jar at home and at my office adding a spoonful or two to my iced or hot coffee. I love how lavender makes my everyday coffee a touch more elegant.
Because the everyday should be elegant, no?
• 1 C. Water
• 1 C. Sugar (I used cane sugar but it you want the syrup to be clear instead or yellowish then use white sugar)
• 1/4 cup Dried Lavender (Make sure it’s food grade so it doesn’t have any icky pesticides on it)
Mix sugar and water in a small sauce pan. Heat until sugar is dissolved. Stir in lavender and brew for 15 min or until desired strength. Strain through a seive or cheesecloth. Store in the fridge.
To use: my favorite way to use it is in iced or hot coffee but I’m sure it would be good in iced tea, lemonade, seltzer water, or even champagne.