Whipped Lavender Latte (Printable)

Fragrant latte with homemade lavender syrup and whipped foam. A soothing, elegant beverage for any time of day.

# What You Need:

→ Lavender Syrup

01 - 1/2 cup water
02 - 1/2 cup granulated sugar
03 - 1 tablespoon dried culinary lavender

→ Latte Base

04 - 2 shots espresso or strong brewed coffee (approximately 2 fluid ounces)
05 - 1 cup whole milk or plant-based alternative
06 - 2 tablespoons lavender syrup

→ Whipped Lavender Foam

07 - 1/2 cup cold milk
08 - 1 tablespoon lavender syrup
09 - 1 tablespoon heavy cream (optional, for added richness)

# How To Make It:

01 - Combine water, granulated sugar, and dried lavender in a small saucepan. Bring mixture to simmer over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and allow to steep for 5 minutes. Strain through fine mesh strainer to remove lavender buds. Let syrup cool completely before using.
02 - Brew 2 shots of espresso or prepare strong coffee. Divide the hot coffee evenly between two heat-resistant mugs.
03 - Heat 1 cup of milk until steaming hot. Using milk frother or whisk, create light foam texture. Stir 1 tablespoon of cooled lavender syrup into each mug containing espresso. Pour steamed milk over coffee mixture.
04 - In a mixing bowl, combine cold milk, optional heavy cream, and 1 tablespoon lavender syrup. Using hand frother or electric whisk, whip mixture until thick, stiff peaks form and texture becomes airy and fluffy.
05 - Generously spoon whipped lavender foam over top of each prepared latte. For presentation, lightly garnish with a pinch of dried lavender buds if desired. Serve immediately while foam maintains structure.

# Expert Suggestions:

01 -
  • The lavender foam creates this gorgeous cloud-like layer that makes an ordinary coffee feel like a luxury café experience without the hefty price tag.
  • You can prepare the lavender syrup in advance and keep it in your refrigerator, making it possible to enjoy this soothing treat even on your busiest mornings.
02 -
  • Oversteeping the lavender can quickly turn your syrup from pleasantly floral to tasting like potpourri or soap, so stick strictly to the 5-minute steeping time.
  • The whipped foam works best with very cold milk straight from the refrigerator—I once tried with room temperature milk and ended up with sad, deflated bubbles instead of the luxurious cloud-top.
03 -
  • If your whipped foam isn't reaching the right consistency, try chilling your mixing bowl and whisk in the freezer for 10 minutes before whipping—this trick has saved my foam on humid summer days.
  • Reserve a small pinch of the dried lavender before making syrup, then grind it extremely fine with a mortar and pestle to use as a delicate garnish that provides both visual appeal and an aromatic boost with each sip.
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