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Lavender Honey Iced Latte

Floral lavender syrup meets honey, milk, and chilled coffee for a refreshing iced latte with a delicate aroma.

← Coffee & Tea Home serves 1 5 min

Ingredients

• ½ cup strong chilled coffee (or 1–2 shots espresso + cool water to ½ cup)
• ¼–½ cup milk (dairy, oat, or almond)
• 1 Tbsp lavender syrup (see quick recipe below)
• 2 tsp honey, or to taste
• Ice

Tip: Honey dissolves best if stirred into the coffee first, then add the cold milk.

Directions

1. Fill a tall glass with ice. Stir honey and lavender syrup into the coffee until dissolved.
2. Pour over the ice, then slowly add the milk to create pretty layers. Stir before sipping.

Layered look: Pour milk over the back of a spoon.

Quick Lavender Syrup

1. Simmer ½ cup water + ½ cup sugar for 2–3 minutes.
2. Remove from heat; add 1–2 tsp culinary dried lavender.
3. Cover, steep 10–15 minutes, strain, chill. Keeps 2 weeks refrigerated.

Use food-grade (culinary) lavender only. Start with 1 tsp if you prefer a softer floral note.

Tips & Variations

• Dairy-free: Oat milk is especially creamy and pairs beautifully with lavender.
• Less sweet: Reduce honey to 1 tsp or skip it if your syrup is sweet enough.
• Hot latte: Use hot espresso and steamed milk; stir in 1–2 tsp syrup + honey to taste.
• Decaf-friendly: Works perfectly with decaf espresso or cold-brew concentrate.

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