Whipped Lavender Latte

# What 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 (about 2 oz) espresso or strong brewed coffee

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

06 - 2 tablespoons lavender syrup (from above)

→ Whipped Lavender Foam

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

08 - 1 tablespoon lavender syrup

09 - 1 tablespoon heavy cream (optional, for extra richness)

# How to Make:

01 - In a small saucepan, combine water, sugar, and dried lavender. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let steep for 5 minutes. Strain to remove lavender flowers and let syrup cool.

02 - Brew the espresso or strong coffee. Divide between two mugs.

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

04 - In a mixing bowl, combine cold milk (and heavy cream if using) and 1 tablespoon lavender syrup. 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 a sprinkle of dried lavender.

# Expert Advice:

01 -

It tastes like you spent hours at a fancy café, but honestly takes just fifteen minutes from start to sip.
The whipped foam is absolutely forgiving—even if it's not perfect, it still looks impressive and tastes divine.
One batch of lavender syrup makes multiple drinks, so you'll have an excuse to make this again tomorrow.

02 -

If your lavender syrup tastes too bitter or harsh, you steeped the lavender too long—five minutes is the sweet spot, and anything beyond that turns medicinal fast.
Using room-temperature or warm milk for the whipping foam won't work because it won't hold air the way cold milk does, so resist the urge to use leftover steamed milk.

03 -