Whipped Lavender Latte (Printable View)

A fragrant latte with homemade lavender syrup and whipped foam topping, ready in 15 minutes.

# What You'll 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 (about 2 fluid ounces)
05 - 1 cup whole milk or plant-based milk
06 - 2 tablespoons lavender syrup

→ Whipped Lavender Foam

07 - 1/2 cup cold whole milk or plant-based milk
08 - 1 tablespoon lavender syrup
09 - 1 tablespoon heavy cream (optional)

# How To Make It:

01 - Combine water, sugar, and dried lavender in a small saucepan. Bring to a simmer over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and let steep for 5 minutes to infuse floral flavor. Strain through fine mesh strainer to remove lavender buds and allow syrup to cool completely before using.
02 - Prepare espresso shots or brew strong coffee. Divide the hot coffee evenly between two heat-resistant mugs, placing them on a stable surface.
03 - Heat 1 cup milk until steaming hot but not boiling. Using a milk frother or whisk, create light foam by rapidly agitating the milk surface. Stir 1 tablespoon lavender syrup into each mug containing coffee, then slowly pour the steamed milk over the back of a spoon to create layers.
04 - In a chilled mixing bowl, combine cold milk (and heavy cream if using for extra richness) with 1 tablespoon lavender syrup. Whip vigorously with a hand frother or electric whisk until mixture thickens into stiff, cloud-like peaks with fluffy consistency.
05 - Spoon the whipped lavender foam generously over each prepared latte, creating a generous mound on top. If desired, garnish with a light sprinkle of dried lavender buds for visual appeal and enhanced aroma. Serve immediately while foam maintains its structure.

# Expert Advice:

01 -
  • The lavender foam creates this cloud-like pillow that slowly melts into your coffee, releasing the most heavenly aroma with each sip.
  • You can adjust the lavender intensity to find your perfect balance between subtle floral notes and rich coffee depth.
02 -
  • If your lavender foam tastes soapy, you've likely used too much or steeped it too long—start with less than you think you need and add more to taste.
  • The temperature of your milk matters tremendously for the whipped foam; using it straight from the refrigerator creates the stiffest, longest-lasting foam.
03 -
  • Store extra lavender syrup in the refrigerator for up to two weeks in a glass bottle, giving yourself the gift of instant lattes whenever the mood strikes.
  • For the ultimate foam stability, chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cold milk mixture.
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