Lavender-Honey Iced Latte

I’m a little obsessed with making flavor infused simple syrups (as evidenced by the excessive number of my recipes that include them in some form). The flavor combinations are endless and, in my opinion, it’s one of the easiest and most fun ways to add variety to drinks like iced tea, lemonade, cocktails and of course, coffee.

A few weeks ago when I was perusing around the local farmers’ market, I ended up buying a small lavender plant. I had no idea what I was going to do with it, and it was still a ways away from flowering – but I just had to add it to my herb garden. It has such a unique, sweet, comforting aroma and I couldn’t wait to use it in my kitchen.

There are so many incredible recipes that use lavender (like Lavender Shortbread Cookies or Rich Chocolate Lavender Cake) but I decided to pair it with honey and use it to flavor one of my favorite summertime drinks – an iced latte.

The absolute BEST way to make an iced latte is to use a cold brew coffee concentrate. When you use a concentrate, the coffee doesn’t get “lost” when you add the ice, milk and flavor shot – you still get the full flavor of the coffee to shine through. Cold brew coffee can easily be made with a Toddy Cold Brewer, but don’t worry if you don’t have one. I’ve written the instructions below so you can make it with a French Press or just a regular container and some cheesecloth.

Are you a fan of lavender? What are your favorite ways to use it in the kitchen?

Lavender-Honey Iced Latte
Yields 1 beverage

1 1/2 to 2 tablespoons lavender-honey simple syrup (recipe below)
1/3 cup coffee concentrate (recipe below)
1/3 cup milk
1/3 cup ice

1. Add simple syrup to a glass.

2. Pour coffee concentrate and milk into the glass.

3. Add ice as desired.

4. Stir and enjoy!

Lavender-Honey Simple Syrup
Yields about 8-10 ounces

2 teaspoons fresh lavender flowers (if using dried, cut this to 1 teaspoon)
½ cup granulated sugar
½ cup water
½ cup honey

1. Add all ingredients to a small saucepan. Turn heat to low and stir until sugar dissolves.

2. Simmer an additional 5-7 minutes, or until syrup coats the back of a spoon. (While simmering, watch carefully so it doesn’t boil over or burn.) It will thicken a bit more when cooled.

3. Remove from heat and let cool. If you prefer a smooth drink, strain out the lavender. Allow syrup to cool completely before using.

Quick Tip: You can use this to flavor hot lattes, cocktails, lemonade or a myriad of other drinks in addition to the iced latte recipe above!

Cold Brew Coffee Concentrate
Yields enough for approximately 4 iced lattes

1 cup coarsely ground coffee – I recommend FreshGround’s Market Blend or Papua New Guinea Water Process Decaf
4 cups cold water

1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.

2. Let steep overnight, or for 8-16 hours.

3. After coffee has steeped, use the plunger on the French Press to strain your coffee.

4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Discard the coffee grounds.

5. Coffee concentrate can be stored in the refrigerator for up to two weeks.

Quick Tip: If you don’t have a French Press, follow the same process except replace the press with another container. When the coffee has finished steeping, strain out coffee grounds using a couple layers of cheesecloth. You can also make a fantastic coffee concentrate using a Toddy Cold Brewer.