Whipped Lavender Latte Delight

# The Ingredients You'll Need:

→ Lavender Syrup

01 - 1/2 cup water

02 - 1/2 cup granulated sugar

03 - 1 tablespoon dried culinary lavender

→ Latte

04 - 2 shots espresso or strong brewed coffee (approximately 2 fl oz)

05 - 1 cup whole milk or plant-based milk (240 ml)

06 - 2 tablespoons lavender syrup (prepared)

→ Whipped Lavender Foam

07 - 1/2 cup cold milk (whole or plant-based)

08 - 1 tablespoon lavender syrup

09 - Optional: 1 tablespoon heavy cream for added richness

# Step-by-Step Instructions:

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 - Prepare two shots of espresso or strong brewed coffee and divide evenly into two mugs.

03 - Warm milk until steaming. Froth using a milk frother or whisk until lightly foamy. Stir 1 tablespoon lavender syrup into each mug with coffee, then add the steamed milk.

04 - In a mixing bowl, combine cold milk, lavender syrup, and heavy cream if using. Whip with a hand frother or electric whisk until thick and fluffy.

05 - Spoon the whipped lavender foam generously over each latte. Optionally garnish with dried lavender buds.

# Additional Tips::

01 -

It feels fancy enough for a special morning, but simple enough that you'll actually make it on a random Tuesday.
The floral notes are subtle and sophisticated, never cloying or overwhelming—lavender that whispers instead of shouts.
Whipping your own foam gives you that café moment at home, and it takes less time than waiting for water to boil.

02 -

Lavender syrup keeps in the refrigerator for up to two weeks, so make a batch and use it throughout the week—your future self will thank you.
Whip your foam just before serving; it deflates quickly and loses that cloud-like texture if it sits.

03 -