Lavender Latte Recipe

By Stuart Smith | Last Updated May 11, 2020


Preparation Time & Servings

Requires simple ingredients.

Nutritional Guidelines (per serving)

*Nutrition information should be considered an estimate.

TOOLS NEEDED: Espresso machine, milk frother or a whisk, fine-mesh sieve and a glass.

This drink is relatively new to the coffee scene, but not lacking in popularity. It is difficult to say who first invented the lavender latte, but whoever it was, was brilliant.

Lavender has been used for thousands of years as a calming remedy, which makes it great to pair with coffee to lessen the effects of the caffeine.

The two counteract each other just enough to give you a soothing, stress-relieving drink, while still benefiting from the energy and focus often brought on by caffeine.



  • 2 ounces espresso
  • 10 ounces milk
  • 1 teaspoon culinary-grade lavender buds (available online and in some grocery stores)
  • 1 teaspoon honey, plus more as needed


  • Pour the espresso into a mug
  • In a small saucepan over medium heat, combine the milk, lavender, and honey. Heat for about 5 minutes until simmering, watching it carefully. Using a fine-mesh sieve, strain the milk into a wide glass or glass jar. Discard the lavender buds
  • Using a milk frother, froth the milk until you don’t see any bubbles and you have a thick froth, 20 to 30 seconds. Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed
  • Using a spoon to hold back the foam, pour the milk into the espresso. Spoon the remaining foam on top

Recipe Tip

To make multiple lavender lattes, make a batch of lavender simple syrup to use instead of the lavender and honey mixture. In a small saucepan over high heat, combine ½ cup water and ¼ cup culinary-grade lavender buds and bring to a boil. Turn the heat to low and simmer for 2 minutes. Remove from the heat and let cool before straining out the lavender buds. Combine ½ cup white sugar with half of the lavender water and simmer for another 3 to 4 minutes, stirring occasionally. Stir in the remaining lavender water and cook, stirring, until the sugar fully dissolves. Keep refrigerated in an airtight container for up to 2 weeks and use 1 to 2 tablespoons to make each lavender latte.

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