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A little recipe worth keeping.

The recipe card

Iced Lavender Oat Milk Latte

Floral lavender syrup, creamy oat milk, and bold espresso over ice.

Approximate time

About 5 minutes

With prepared syrup. Homemade syrup adds 5 minutes of simmering and 20–30 minutes of steeping, plus cooling.

Makes

1 drink + a batch of syrup

Equipment

Espresso machine or strong-coffee brewer · Tall glass · Small saucepan and fine-mesh sieve (for homemade syrup)

Ingredients

Lavender syrup batch
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons dried culinary-grade lavender
For one latte
  • 2 shots espresso, or 2–3 tablespoons very strong brewed coffee
  • 1 cup oat milk
  • 1–2 tablespoons prepared lavender syrup
  • A generous handful of ice cubes

Method

  1. 1

    If making syrup, dissolve the sugar in the water over medium heat. Add culinary lavender and simmer gently for 5 minutes. Remove from the heat, cover, and steep for 20–30 minutes. Strain into a clean container and allow to cool.

  2. 2

    Brew the espresso and let it cool for a minute or two.

  3. 3

    Fill a tall glass with ice. Add 1 tablespoon of lavender syrup, then slowly pour in the oat milk.

  4. 4

    Pour the espresso over the back of a spoon for a layered drink. Stir gently before sipping and add more syrup to taste.

A few good-to-knows

  • Use culinary-grade lavender, never decorative flowers.
  • The syrup ingredients make a batch; only 1–2 tablespoons go into one latte. Store cooled syrup in a clean sealed container in the refrigerator and use within 2 weeks.
  • Prepared lavender syrup can replace the homemade batch. Start with less syrup: floral flavors can be strong.

Recipe from Our Coffee Tyme · https://ourcoffeetyme.com/article/iced-lavender-oat-milk-latte