Lavender Oat Milk Latte (Printable version)

Blends espresso, oat milk, and lavender syrup for a fragrant, dairy-free latte with floral notes.

# What You Need:

→ Lavender Syrup

01 - 1/4 cup water
02 - 1/4 cup granulated sugar
03 - 1 tablespoon dried culinary lavender buds

→ Latte

04 - 2 shots (2 oz) espresso or 1/2 cup strong brewed coffee
05 - 2 cups oat milk
06 - 2–3 tablespoons lavender syrup
07 - Ice (optional, for iced latte)

# Step-by-step guide:

01 - In a small saucepan, combine water, sugar, and dried lavender buds. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Continue simmering for 2 minutes, then remove from heat and allow the mixture to steep for 5 minutes. Strain out the lavender buds using a fine mesh strainer and let the syrup cool completely.
02 - Brew 2 shots of espresso or 1/2 cup of strong coffee with your espresso machine or coffee maker.
03 - Pour oat milk into a saucepan and heat gently or use a milk frother to create a hot, foamy texture. For iced versions, keep oat milk cold and skip heating.
04 - Add lavender syrup to each mug or glass. Pour in the brewed espresso or coffee, then top with oat milk. Stir gently to combine flavors.
05 - For an iced latte, fill the glass with ice before adding lavender syrup, espresso, and oat milk.
06 - Optionally, garnish with a sprinkle of dried lavender buds or a twist of lemon zest for added aroma.

# Expert Tips:

01 -
  • The lavender syrup is like a secret ingredient—it elevates the whole drink with a hint of floral magic.
  • No need to miss out on creamy lattes if you’re dairy-free; oat milk is lush and foams beautifully.
02 -
  • Don’t rush the steeping—if you strain the syrup too soon, it’ll taste weak and flat.
  • The first time I made this, I added too much lavender and learned a little goes a long way—subtlety is key.
03 -
  • Always use culinary lavender, not ornamental; the wrong type can ruin the taste and texture.
  • For foam that lasts, froth your oat milk just before pouring so it stays creamy right to the last sip.
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