Soothing Lavender Honey Iced Latte

Quick Recipe Version (TL;DR)

• Yield: 2 iced lattes (about 12 ounces each)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus 15–20 minutes cooling time)

Quick Ingredients

• 1/2 cup (120 ml) water
• 1/2 cup (170 g) mild honey
• 1 tablespoon dried culinary lavender buds
• 4 ounces (120 ml) hot espresso or very strong coffee, cooled
• 1 1/2 cups (360 ml) cold milk (dairy or non-dairy)
• 2 cups ice cubes
• Optional: extra lavender buds and honey for garnish

Do This

• 1. In a small saucepan, warm water and honey over low heat until honey dissolves and mixture is steaming, 3–5 minutes.
• 2. Stir in lavender buds, bring to a gentle simmer, then remove from heat and steep 5–10 minutes. Strain and cool completely.
• 3. Brew 4 ounces espresso or strong coffee and let cool to room temperature or chill briefly.
• 4. Fill two tall glasses with ice. Add 2–3 tablespoons lavender-honey syrup to each glass.
• 5. Divide cooled espresso between the glasses (about 2 ounces each), then top each with 3/4 cup cold milk.
• 6. Stir gently to swirl the coffee, milk, and syrup together. Taste and add more syrup if desired.
• 7. Garnish with a light drizzle of honey and a pinch of lavender buds, then serve immediately.

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Why You’ll Love This Recipe

• Delicate floral notes from real culinary lavender turn a simple iced latte into something relaxing and special.
• Honey adds gentle, natural sweetness without any refined sugar syrup.
• Make-ahead lavender-honey syrup means you can whip up café-style lattes in minutes all week.
• Easily customizable: use your favorite milk, adjust sweetness, and swap espresso for strong coffee or cold brew.

Grocery List

• Produce: Fresh lavender sprigs (optional, for garnish)
• Dairy: Whole milk or half-and-half (or your preferred milk), optional heavy cream for a richer latte
• Pantry: Mild honey, dried culinary lavender buds, coffee beans or ground coffee (for espresso or strong brew), ice cubes, optional vanilla extract

Full Ingredients

Lavender-Honey Syrup (Makes about 3/4 cup)

• 1/2 cup (120 ml) water
• 1/2 cup (170 g) mild honey (clover, wildflower, or other light honey)
• 1 tablespoon dried culinary lavender buds

Coffee Base

• 4 ounces (120 ml) hot espresso (4 single shots) or
• 4 ounces (120 ml) very strong brewed coffee or cold brew concentrate, cooled

Milk and Ice

• 1 1/2 cups (360 ml) cold milk of choice (whole milk, 2%, oat, almond, or soy)
• 2 cups ice cubes

Optional Garnish

• 1–2 teaspoons additional honey, for drizzling
• 1/2 teaspoon dried culinary lavender buds, lightly crushed
• Fresh lavender sprigs, for decoration (make sure they are unsprayed and food-safe)

Step-by-Step Instructions

Step 1: Make the lavender-honey base

Add the water and honey to a small saucepan. Place over low heat and stir gently until the honey is fully dissolved and the mixture is steaming but not boiling, about 3–5 minutes. Aim for a very gentle heat; if you are using a thermometer, keep the mixture below about 180°F (82°C) to preserve the floral notes.

Once the honey is dissolved, stir in the dried culinary lavender buds. Increase the heat just slightly until you see the first small bubbles around the edges, then immediately reduce the heat and let it barely simmer for 1 minute. Take the pan off the heat, cover it with a lid, and let the lavender steep in the hot honey mixture for 5–10 minutes, depending on how strong you like the flavor.

Step 2: Strain and cool the syrup

Set a fine-mesh strainer over a heatproof jar or measuring cup. Pour the lavender-honey mixture through the strainer, pressing gently on the lavender buds with the back of a spoon to extract as much flavor as possible without crushing them completely (crushed lavender can become bitter). Discard the used lavender.

Allow the syrup to cool at room temperature for 10–15 minutes, then cover and refrigerate until completely chilled, at least 30 minutes. The syrup will thicken slightly as it cools and can be made up to 2 weeks in advance.

Step 3: Brew and cool the coffee

While the syrup cools, brew your coffee. Pull 4 single espresso shots (about 4 ounces / 120 ml total) using your espresso machine, or brew 4 ounces (120 ml) of very strong coffee using a French press, pour-over, or moka pot. You can also use 4 ounces (120 ml) of cold brew concentrate for a smoother flavor.

If your coffee is hot, let it cool to room temperature for 10–15 minutes, then place it in the refrigerator or freezer briefly until chilled. You want the coffee to be cool before it hits the ice so it does not dilute the drink too quickly.

Step 4: Prepare the glasses with ice and syrup

Fill two tall glasses (12–14 ounces each) with ice cubes, leaving about 1 1/2 inches of space at the top. Give the chilled lavender-honey syrup a quick stir. Add 2–3 tablespoons of syrup to each glass, depending on how sweet and floral you prefer your latte. For a very lightly sweet drink, use 2 tablespoons; for a more dessert-like treat, go up to 3 tablespoons.

If you like a decorative look, you can drizzle a thin ring of honey around the inside of each glass before adding ice and syrup so it forms visible golden ribbons along the sides.

Step 5: Add the coffee and milk

Divide the cooled espresso or strong coffee evenly between the two glasses, pouring it directly over the ice and lavender-honey syrup. You should have about 2 ounces (60 ml) of coffee per glass.

Slowly pour 3/4 cup (180 ml) of cold milk into each glass. Pouring gently will create beautiful layers: a deeper coffee color near the bottom, fading into creamy, pale beige at the top. You can leave the layers visible for presentation, or give each drink a slow stir with a long spoon or straw to swirl everything together before drinking.

Step 6: Garnish and serve

Taste your latte and adjust the sweetness by adding another teaspoon or so of lavender-honey syrup, if needed. For a final touch, sprinkle just a pinch of dried lavender buds over the top of each drink. Use a very light hand here; too many buds can overpower the drink and make it taste soapy.

Finish with a small drizzle of honey on top and, if you have them, a fresh lavender sprig laid across the rim or tucked alongside a straw. Serve immediately while the drink is icy cold and the coffee flavor is bright.

Pro Tips

• Use true culinary lavender: Look for English lavender (Lavandula angustifolia) labeled “culinary.” Other types can be too strong or bitter.
• Do not over-steep: Steeping longer than 10 minutes can make the syrup taste medicinal. Start with 5–7 minutes and adjust next time if you want more floral intensity.
• Adjust sweetness easily: The syrup is quite flexible. Start with 2 tablespoons per drink, taste, and add more in 1-teaspoon increments.
• Chill everything: For the best iced latte, make sure the syrup, coffee, and milk are all cold before assembling so the ice does not melt too quickly.
• Scale it up: Double or triple the syrup and coffee for a brunch crowd, then let everyone build their own lavender-honey lattes to taste.

Variations

• Hot Lavender-Honey Latte: Skip the ice. Warm the milk until steaming (about 150°F / 65°C), froth if you like, and pour over the lavender-honey syrup and hot espresso in a mug.
• Dairy-Free Dream: Use oat milk or almond milk for a plant-based version. Oat milk gives extra creaminess and pairs beautifully with the honey and lavender.
• Vanilla-Lavender Twist: Add 1/4 teaspoon pure vanilla extract to the cooled syrup or directly into each latte for a subtle bakery-style flavor.

Storage & Make-Ahead

Store leftover lavender-honey syrup in an airtight jar or bottle in the refrigerator for up to 2 weeks. Give it a stir or gentle shake before using, as it may thicken slightly when cold. Brewed coffee or espresso can be cooled and kept in the refrigerator for up to 3 days; this makes morning assembly very quick. The assembled iced latte is best enjoyed immediately and does not store well once the ice has been added, as it will dilute over time. For a clever make-ahead trick, freeze leftover coffee into ice cubes and use those in place of regular ice to keep your drink strong and flavorful as it chills.

Nutrition (per serving)

Approximate values for one iced latte made with whole milk and 2 tablespoons lavender-honey syrup per drink: about 240 calories, 4 g protein, 4 g fat, 48 g carbohydrates, 44 g sugars, and roughly 120 mg caffeine (if using 2 shots of espresso). Using non-dairy milk, more or less syrup, or strong brewed coffee instead of espresso will change these numbers slightly.