Whipped Lavender Latte (Printable Version)

Fragrant latte with lavender syrup and whipped foam over creamy espresso. A soothing 15-minute coffee treat.

# What You 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 (about 2 fluid ounces) espresso or strong brewed coffee
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 for extra richness

# How To Make:

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 flavors. Strain through fine mesh strainer to remove lavender flowers, then allow syrup to cool completely before using.
02 - Brew espresso or strong coffee using your preferred method. Divide the hot coffee evenly between two heat-resistant mugs, preparing them for the latte assembly.
03 - Heat 1 cup of milk in a saucepan or microwave until steaming hot but not boiling. Using a milk frother or whisk, create light foam by vigorously aerating the heated milk. Stir 1 tablespoon of prepared lavender syrup into each mug containing the espresso, then pour the steamed milk over the coffee base.
04 - Combine cold milk (and heavy cream if using for extra richness) with 1 tablespoon lavender syrup in a mixing bowl. Using a hand frother or electric whisk, whip the mixture until thick, fluffy, and holding soft peaks. This creates the signature cloud-like texture.
05 - Spoon the whipped lavender foam generously over each prepared latte, creating a thick topping layer. For presentation, lightly garnish with a pinch of dried lavender buds. Serve immediately while foam maintains its airy texture.

# Cooking Tips:

01 -
  • The lavender syrup keeps for weeks in the fridge, so you can treat yourself to a café-quality drink whenever the mood strikes without the $6 price tag.
  • That cloud-like lavender foam creates this gorgeous purple-tinted layer that makes even the most ordinary morning feel like a special occasion.
02 -
  • Never boil the lavender syrup or it will turn bitter and develop an unpleasant medicinal taste that ruins the delicate floral notes.
  • The foam works best when everything is super cold - I even chill my mixing bowl in the freezer for 10 minutes before whipping.
03 -
  • Make a double batch of the lavender syrup and freeze portions in an ice cube tray - one cube is perfectly portioned for a single latte.
  • The absolute best foam comes from milk that's been in the refrigerator for at least 24 hours and is super cold - milk that's just been brought home doesn't whip as well.
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