Save The scent hit me before I even opened the cafe door—this delicate floral sweetness that made me stop mid-stride on a rainy Tuesday morning. I spent the next three weeks obsessively testing lavender combinations, turning my tiny kitchen into what my roommate called a chemistry lab for flower water. The version that finally worked came from an accidental double pour of syrup that made the foam taste like eating a cloud in a garden.
I served these to my book club last month and watched five grown women go completely silent after the first sip. Someone actually asked if I could start selling them, which is how I know this recipe is special.
Ingredients
- 1/2 cup water: The base for your syrup—filtered water keeps the lavender flavor pure
- 1/2 cup granulated sugar: Creates that simple syrup consistency that blends perfectly into cold milk
- 1 tablespoon dried culinary lavender: Skip the craft store stuff and buy food-grade to avoid bitter perfumed notes
- 2 shots espresso or strong coffee: The bold coffee underneath is what balances all that delicate floral sweetness
- 1 cup whole milk: Oat milk creates an equally creamy foam if you are avoiding dairy
- 2 tablespoons lavender syrup: Start here and adjust—some mornings I want it more subtle
- 1/2 cup cold milk: The temperature matters here—warm milk will not whip into proper foam
- 1 tablespoon heavy cream: Optional but worth it if you want that meringue-like texture on top
Instructions
- Brew the lavender syrup:
- Combine water, sugar, and dried lavender in a small saucepan over medium heat. Stir until the sugar completely dissolves, then let it simmer gently for 2 minutes. Remove from heat and let the lavender steep for 5 minutes before straining through a fine mesh sieve.
- Prepare your espresso base:
- Brew two shots of espresso or strong coffee and divide them between your favorite mugs. Stir one tablespoon of the lavender syrup into each mug while the coffee is still hot.
- Froth the steamed milk:
- Heat one cup of milk until steaming but not boiling. Use a milk frother or whisk to create light foam, then pour over your lavender-infused coffee.
- Create the whipped foam:
- Whisk cold milk (and cream if using) with one tablespoon lavender syrup until thick and fluffy. This takes about 2 minutes with an electric frother—keep going until it holds soft peaks.
- Assemble the latte:
- Spoon the whipped lavender foam generously on top of each latte. A light dusting of dried lavender on the foam makes it feel extra special.
Save 
Save My neighbor now texts me every weekend asking if it is lavender latte time. It has become our thing, this little ritual of sipping something beautiful while catching up on life.
Getting the Foam Right
The whipped topping is what makes this feel like something from a specialty cafe. I have found that pouring the cold milk into a chilled metal bowl helps it whip up faster, especially if your kitchen runs warm like mine does.
Adjusting the Floral Notes
Lavender intensity varies by brand and batch. Start with less syrup—you can always add more, but you cannot take it back once the flower flavor overwhelms the coffee.
Make It Yours
This recipe adapts beautifully to whatever milk you keep in your fridge. The proportions stay the same whether you are using whole, oat, or almond milk.
- Add a drop of vanilla extract to the syrup for a more rounded flavor
- A pinch of dried lavender on the foam makes for gorgeous photos
- The syrup doubles easily and keeps in the fridge for up to a month
Save 
Save There is something about sipping a floral coffee that makes even a regular Tuesday feel like a small occasion.
Recipe Help
- → Can I use fresh lavender instead of dried?
Fresh lavender works beautifully—use roughly twice the amount since it's less concentrated than dried. Ensure it's culinary-grade and pesticide-free.
- → How long does homemade lavender syrup keep?
Store in an airtight container in the refrigerator for up to two weeks. The floral flavor may intensify slightly over time.
- → What milk alternatives froth best?
Oat milk creates excellent foam with a neutral taste. Barista-style almond and soy blends also work well. Coconut milk adds subtle sweetness but produces lighter foam.
- → Can I make this iced?
Absolutely—pour espresso over ice, add cold milk and lavender syrup, then top with the whipped foam. The floral notes remain refreshing and vibrant.
- → Is the lavender flavor overpowering?
Not at all—two tablespoons creates a gentle, aromatic background note. Adjust the syrup quantity to suit your preference for floral intensity.