Iced Lavender Latte: The Floral Coffee Drink That Actually Tastes Good

Iced lavender latte is that Instagram-worthy drink you’ve been ordering at fancy coffee shops for $7, and I’m about to show you how to make it at home for less than two quid.

Let me guess—you’re worried it’ll taste like drinking your grandmother’s potpourri drawer?

I thought the same thing until I got the proportions right.

The secret isn’t complicated, but it matters: you need proper culinary lavender, not the stuff from the craft store, and you absolutely cannot overdo it.

Too much lavender turns your coffee into fancy soap.

Too little and you’ve just made an expensive iced coffee.

KEY INFO

Prep time: 5 minutes (store-bought syrup) or 1 hour 15 minutes (homemade)
Cook time: 10-15 minutes (syrup only)
Total time: 5 minutes to 1 hour 15 minutes
Servings: 1 drink
Difficulty level: Beginner
Cost: $3-6 at home vs $6-8 at coffee shops

Dietary tags: Vegetarian, can be vegan, dairy-free options, nut-free options, gluten-free

EQUIPMENT NEEDED

You don’t need a professional barista setup for this.

Essential:

• Espresso machine or Moka pot (French press works in a pinch)
• Tall glass (15-16 ounces)
• Stirring spoon
• Measuring spoons
• Fine mesh strainer (for homemade syrup)
• Small saucepan (for syrup)

Nice to have:

• Milk frother or steam wand
• Kitchen thermometer
• Mason jar for portable prep

Alternatives:

• Strong drip coffee instead of espresso
• Shaker bottle instead of glass
• Immersion blender instead of frother

INGREDIENTS

For One Iced Lavender Latte:

Main components:

• Espresso: 1-2 shots (1-2 oz) or 4 oz strong brewed coffee
• Milk: 6-8 oz whole milk (oat milk, almond milk, or any milk alternative)
• Lavender syrup: 1-2 tablespoons (store-bought or homemade)
• Ice: About 1 cup

For Homemade Lavender Syrup (makes about 12 servings):

Basic recipe:

• Water: 1/2 cup (120ml)
• Sugar: 1/2 cup (100g)
• Dried culinary lavender: 1-2 tablespoons (use culinary-grade dried lavender, not craft store stuff)

Optional enhancements:

• Vanilla extract (1/2 teaspoon)
• Purple food coloring (2 drops, if you’re feeling fancy)
• Fresh lavender sprig for garnish
• Flaky sea salt (pinch, for salted variation)

METHOD

The Quick Version (5 Minutes, Store-Bought Syrup):

1. Brew 1-2 shots of espresso or make 4 ounces of very strong coffee.
2. Fill your tall glass three-quarters full with ice.
3. Pour the hot espresso directly over the ice and stir rapidly for 15-20 seconds to cool it down fast.
4. Add 1-2 tablespoons of lavender syrup (start with 1 if you’re new to this).
5. Pour in 6-8 ounces of cold milk.
6. Stir thoroughly—this isn’t the time to get lazy or the syrup will sit at the bottom like a purple blob.
7. Taste it. Too subtle? Add another half tablespoon of syrup. Too floral? Add more milk.
8. Garnish if you want to impress someone (or yourself).
9. Drink immediately before the ice melts and dilutes everything.

The From-Scratch Version (1 Hour 15 Minutes Total):

Making the syrup first:

1. Combine 1/2 cup water and 1/2 cup sugar in a small saucepan.
2. Add 1-2 tablespoons of dried culinary lavender.
3. Heat over medium-low, stirring until the sugar dissolves completely—no crystals should remain.
4. Bring to a gentle simmer (tiny bubbles around the edges, not a rolling boil) and cook for exactly 1 minute.
5. Remove from heat immediately, cover the pan, and let it steep for 10-15 minutes. Longer steeping = stronger lavender flavor. I usually go 12 minutes.
6. Pour the syrup through a fine mesh strainer into a clean container. Press the lavender with the back of a spoon to extract every drop of flavor.
7. Stir in vanilla extract now if using.
8. Let it cool completely before using—warm syrup in cold milk creates a weird texture.
9. Store in a sealed container in the fridge for up to one month.

Then make the latte:

Follow steps 1-9 from the quick version above using your homemade syrup.

The Fancy Honey-Drizzled Version:

1. Brew 3 ounces of espresso.
2. In a separate container, froth 6 ounces of oat milk together with 1.5 ounces of lavender syrup using a handheld milk frother or steam wand.
3. Drizzle honey inside your glass in a spiral pattern (very Instagram).
4. Pour the frothed lavender milk mixture into the glass.
5. Add ice cubes carefully so you don’t disturb the honey.
6. Top with the freshly brewed espresso—it’ll create pretty layers if you pour slowly.
7. Garnish with a lavender flower if you’re feeling extra.

CRUCIAL TIPS

On the lavender:

• Use culinary-grade only—craft store lavender is treated with chemicals you don’t want to drink
• Start with less than you think you need; you can always add more
• If it tastes like soap, you used too much (there’s no fixing this—start over)

On the coffee:

• Fresh beans make a massive difference
• Grind right

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