If you like creamy coffee, natural sweetness and a dash of floral comfort, you’re going to love this springtime spin on a classic.
Combine honey and water in a small saucepan. Bring to a boil, then remove from heat.
Stir in dried edible lavender flowers. Allow to steep for 30 minutes, then strain and cool.
Makes enough syrup for 8 beverages. Keeps up to 14 days in the fridge.
In a 16-oz glass, combine ice, brewed coffee and 3 Tbsp Homemade Honey Lavender Syrup. Stir.
In a separate container, combine milk and 1 Tbsp Homemade Honey Lavender Syrup. Froth using your favorite method until the mixture becomes a cold foam.
Pour cold foam into the glass on top of the iced coffee. Garnish with dried edible lavender flowers.
0 servings