Lavender Iced Coffee (with lavender syrup)
Take your iced coffee to the next level by adding pleasant, floral notes of lavender with a homemade syrup. Refreshing, elegant, and delicious.
Ingredients
Lavender Syrup:
- 1 cup water
- 3 Tbsp dried culinary lavender buds/flowers
- 1 cup granulated sugar
Iced Coffee:
- Ice
- 3 shots espresso
- pinch salt
- 1 tsp maple syrup
- 3 Tbsp lavender syrup
- Heavy whipping cream
- Milk
Instructions
- In a small saucepan over medium heat, stir together sugar, water, and lavender buds until sugar is dissolved. Bring to a consistent simmer. Don't stir the syrup once the sugar is dissolved, otherwise it will crystallize. Dipping a pastry brush into water, brush the sugar down from the sides of the saucepan frequently while syrup is simmering to avoid crystallization. Simmer uncovered for 15 minutes.
- Remove syrup from heat, cover, and steep for 15 minutes more.
- Strain through a sieve into a glass jar, pressing on the lavender buds with a spoon to extract all the syrup. Store in the fridge.
- For the iced coffee, fill a glass halfway with ice. Add 3 shots espresso,* 3 Tbsp lavender syrup, pinch of salt, and 1 tsp maple syrup (or honey). Stir to combine well and add a good pour of heavy cream, then fill to the top with milk. Stir to your liking, top with lavender buds, and enjoy.
Notes
*If you have a manual espresso machine that produces strong, intense espresso, a double shot might be strong enough. Since my espresso machine is automatic, it's espresso isn't as strong, so three shots was perfect.