Mocktail or cocktail

Iced Lavender Latte

No alcohol, all flavour. Espresso, milk and lavender syrup over ice. The cafe drink that made lavender mainstream, made at home.

Ingredients

Makes 1 drink

  • 2 shots espresso or 1/2 cup strong coffee, cooled
  • 0.5 to 1 oz lavender simple syrup, to taste
  • 1 cup milk or oat milk
  • Ice

Method

  1. Fill a tall glass with ice.
  2. Add the lavender syrup and the milk, and stir.
  3. Pour the cooled espresso over the top.
  4. Stir once more before drinking.

Lavender went mainstream in the coffee shop, not the bar, and an iced lavender latte is the easiest way to use the syrup every day. Lavender and coffee are a natural pair, with the floral note cutting through the roast.

Watch the milk as the syrup goes in. Our bottle is acidic enough to pour a deep ruby, and milk is close to neutral, so the butterfly pea swings the other way and the colour blooms toward lavender violet before the espresso goes over the top. Add the syrup to the milk first if you want to see it happen.

Start light on the syrup and add to taste. Make a batch of lavender simple syrup, or reach for a bottle of Bench & Bloom. For the warm, caffeine-free version of the same trick, see the Lavender Milk.

Skip the steeping. Ours is already dialled in.

First batch coming soon