Ingredients
Scale
- 1 cup of whole milk (or your preferred milk alternative)
- 1 tablespoon of culinary lavender buds
- 2 tablespoons of honey
- 1 shot of espresso or 1/4 cup of strong brewed coffee
- 1/2 teaspoon of vanilla extract
- Optional: Whipped cream for topping
If you can’t find culinary lavender, don’t fret! A few drops of lavender extract can be a suitable substitute, though it’s less traditional. And for those who prefer a plant-based option, almond or oat milk works a treat, adding a nutty undertone to the latte.
Instructions
- Start by gently heating the milk in a small saucepan over medium heat. Add the lavender buds and allow them to infuse as the milk warms, stirring occasionally.
- Once the milk is steaming (but not boiling), remove it from the heat and let it sit for about 5 minutes. This step is crucial for the lavender to impart its full flavor, much like mum’s way of letting her stories steep in our hearts.
- Strain the lavender-infused milk through a fine mesh sieve into another pot or a heatproof bowl, discarding the buds.
- Add the honey and vanilla extract to the warm milk, stirring until fully dissolved and integrated.
- Prepare your espresso or strong coffee and pour it into a mug. My mum would always insist on using freshly ground beans for that authentic touch.
- Froth the lavender milk using a milk frother or by whisking vigorously until it becomes creamy and slightly foamy.
- Pour the lavender milk over the coffee, holding back the foam with a spoon, and then spoon the foam on top.
- For a touch of decadence, top with whipped cream and a sprinkle of lavender buds if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
