Whipped Lavender Latte (Printer View)

A soothing latte topped with whipped lavender foam and homemade floral syrup.

# Components:

→ 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 fl oz) espresso or strong brewed coffee
05 - 1 cup (8 fl oz) whole milk or plant-based milk
06 - 2 tablespoons lavender syrup

→ Whipped Lavender Foam

07 - 1/2 cup (4 fl oz) cold milk or plant-based milk
08 - 1 tablespoon lavender syrup
09 - Optional: 1 tablespoon heavy cream

# Method:

01 - Combine water, sugar, and dried lavender in a small saucepan. Simmer over medium heat, stirring until sugar dissolves. Remove from heat and steep for 5 minutes. Strain syrup and allow to cool.
02 - Brew 2 shots of espresso or strong brewed coffee and divide evenly between two mugs.
03 - Heat milk until steaming and froth using a milk frother or whisk until lightly foamy. Stir 1 tablespoon lavender syrup into each mug, then add steamed milk.
04 - In a mixing bowl, combine cold milk, lavender syrup, and heavy cream if using. Whip until thick and fluffy with a hand frother or electric whisk.
05 - Spoon whipped lavender foam over each latte. Optionally, garnish with a light sprinkle of dried lavender.

# Expert Advice:

01 -
  • The whipped foam is foolproof even without fancy equipment, and it transforms a regular coffee into something that feels like a small luxury.
  • Lavender syrup keeps for days, so you can make lattes whenever the mood strikes without starting from scratch.
  • It's naturally calming—there's real science behind lavender's soothing effect, but you'll feel it immediately in how the drink makes you pause.
02 -
  • Never skip the straining step—un-strained lavender particles will grit between your teeth and make the whole experience feel unfinished.
  • The foam works because of the cold milk and the whipping action creating tiny air bubbles; if you use warm milk, you'll just get a thin layer of bubbles instead of actual clouds.
  • Lavender syrup can be made ahead and kept in the fridge for up to a week, which means lazy mornings where you just pull it out and go.
03 -
  • If you don't have a milk frother, a simple whisk and some elbow grease works fine—the motion is what creates the bubbles, not the equipment.
  • Chill your mixing bowl before whipping the foam; even just two minutes in the freezer makes the foam hold together better and gives you more time before it starts deflating.
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