This drink is pure comfort in a cup. The floral note of lavender pairs spectacularly with the rich, natural sweetness of honey, creating a perfect balance that soothes the senses. It is ideal for unwinding in the afternoon.
Recipe Information
Active preparation time: 7 minutes.
Steeping time (lavender syrup): 10 minutes.
Servings: 1 person.
Exact Ingredients
Double espresso: 60 ml (2 shots).
Whole milk or plant-based milk (Barista style): 200 ml (approx. 3/4 cup).
Pure honey: 15 g (1 large tablespoon).
Dried lavender flowers (food-grade): 2 g (1 teaspoon).
Water (for lavender infusion): 50 ml.
Step-by-Step Preparation
Create the lavender concentrate: In a small saucepan, heat the 50 ml of water until it begins to boil. Turn off the heat, add the 2 g of lavender flowers, and let them steep—covered—for 8 to 10 minutes. Strain the liquid to remove the flowers; you will be left with a highly aromatic floral concentrate.
Dissolve the sweetener: Place the 15 g of honey and 15 ml (1 tablespoon) of the freshly made lavender concentrate into your serving cup.
Brew the coffee: Brew your 60 ml of espresso directly into the cup, pouring it over the honey and lavender mixture. Stir well with a spoon until the honey dissolves completely in the heat of the coffee.
Texture the milk: Heat and froth the 200 ml of milk to approximately 60°C–65°C until you achieve a silky microfoam texture (resembling fresh paint).
Serving: Slowly pour the textured milk over the coffee, allowing the espresso crema to rise to the surface. You can garnish the top with a couple of dried lavender flowers.
Barista tips from cafexcafe.com
The lavender pitfall: Be very precise with the 2g of lavender. If you use too much or let it steep for more than 10 minutes, the flavor will turn bitter, and your coffee will taste like soap or perfume. We want a subtle, elegant note.
Milk temperature: If using oat or almond milk, do not let the temperature exceed 60°C. Plant-based milks curdle more easily than cow's milk if overheated, causing them to lose their creaminess.
Make the most of leftovers: You can store any remaining lavender concentrate in a sealed jar in the refrigerator for up to a week to use in future lattes.