Iced Honey Lavender Latte

Cuisinart original

This latte is also delicious with nondairy milk our favorite pairing with the lavender is oat milk!


Makes 1 latte


Lavender Simple Syrup:

1          cup granulated sugar
1          cup water
            tablespoon dried culinary lavender

Iced Latte:
¼         cup (2 ounces) whole milk, preferably chilled
2½      teaspoons lavender simple syrup
½         teaspoon honey
1           cup ice
1          espresso capsule

Nutritional information

No nutrition information available


  1. Put the sugar and water in a small pot set over medium heat. Bring to a simmer, stirring until the sugar is completely dissolved. Remove from the heat and add the Let steep for 30 minutes. Put a fine-mesh strainer over a medium bowl. Pour the syrup into the strainer. Discard the lavender. Transfer the syrup to a container, cover, and chill completely before using.
  2. To make the latte, put the milk, lavender syrup, and honey in a heatproof mug. Holding the mug in one hand, place under the steam wand so the bottom of the wand is just below the surface of the milk at an angle.
  3. Start steaming the milk. While keeping the mug at an angle, allow the steam to move the milk around. Once the milk begins to increase in volume, lift the mug up higher so the steam wand immerses deeper into the milk (this will prevent large bubbles from forming and will make a fine milk foam). When the foam has almost reached the top of the mug and you can feel that the milk in the mug is quite hot, stop steaming. Tap the mug a few times to remove any larger bubbles.
  4. To serve, fill a glass with the ice. Pour the espresso over the ice, then top with the lavender milk.

Note: Lavender simple syrup can be stored in an airtight container in the refrigerator for up to a week.