Lavender simple syrup is one of my favorite syrups to make. It’s delicious in coffee and cocktails alike (hello, Lavender Basil Mojito… omg).
Emma and I had our first lavender latte at Milk And Honey in LA last year and more recently our favorite ice cream shop, Elle’s, has started making them. The lavender latte is definitely the “cool girl” at school this year. So, of course, we had to learn to make it at home!
This is one of those recipes that took a long time (and a lot of failed attempts), because it’s very important to get the perfect proportions for floral flavors. You don’t want it to taste like perfume, and at the same time you want to be able to taste the lavender. After many tries, this is my favorite recipe for lavender simple syrup:
Lavender Simple Syrup, makes one jar
1/2 teaspoon dried (or fresh) lavender buds (Literally just a pinch! It takes less than you think)
2 cups sugar
1 cup water
Combine the water, sugar and lavender buds in a small pot on the stove top. Simmer on medium heat for about 10 minutes, or until the sugar has completely dissolved. Use a fine mesh strainer to remove the buds from the syrup.
This recipe is slightly thicker and more concentrated than the regular 1 part sugar/1 part water method. I like it better. You can keep this syrup at room temperature in a sealed jar or container for several weeks. Use it to sweeten coffee, lemonade homemade sodas and cocktails. 🙂
To make a cold brew iced coffee put your coffee grounds in the french press with water (1 tablespoon coffee per 1 cup water). Let the grounds sit in the water at room temperature or in the fridge for 10 hours (overnight is cool) and do not press it until the very end. It’s that easy!
Color brewed coffee is naturally sweeter, but also very strong. We like to add cream and, of course, a little bit of homemade simple syrup.
Oh, and coffee ice cubes are always a plus!
Hope you enjoy this delicious little lavender treat! I will warn you that homemade simple syrups are a total game changer. Once you start making them you will never buy them at the store again—mostly because it’s so easy and fun to make more unique flavors! xo. Elsie
Hey,
Thank you for coffee recipe, I really really like the way you explained it, Me and my family this coffee so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? Because i have purchased saffron in good saffron price that is why thinking to make a twist in it, this will be perfect or not give me some suggestion
Thanks
Debra
I just tried this and it is delicious; I feel so fancy! 🙂
Hello Elsie! I wanted to let you know that I’ve linked to this wonderful post in my monthly round-up of the best things I’ve found on the web. You can view the post here: http://spikesandstardust.com/2013/09/27/september-delights/. I hope you have a lovely day!
We love the passion for cold brew coffee here…love seeing the coffee iced cubes. Have you considered skipping the simply syrup and putting the lavender directly into the cold brew instead? Recommended for drinkers who love a bit of flavor but aren’t big on the sweet stuff.
– Cold Brewed Co.
This sounds SO tasty! I just quit drinking coffee, but I’ll have to give this recipe a go!
http://poorjessieann6.wordpress.com
What a fantastic idea, I wonder what it would be like with my Provencal Lavender Honey? Its so great, many thanks Celia
Oh, I need to make this syrup! It looks so easy, and I’d LOVE to have a little lavender sweetener to add to things!
xo
Kristina
www.eccentricowl.com
i’ve got a lavender plant in my new herb garden. I can’t wait until it flowers and I can make delicious things like this 🙂 great ideas girls!!!
www.carowhack.com
Iced coffee a good option to hangout to beat the chilling heat of summers.
Thanks
Finn Felton
Kopi Luwak
love the idea for coffee ice cubes! brilliant!
xxoo,
nikki
www.dreaminneon.blogspot.com
Iced coffee is slightly different here in Chile. You guys might want to try it out before it’s too cold over there.
It goes like this: take a big glass and pour coffee in it (powdered or made in a pot), add sugar and milk up to about 3/4 of the glass. THEN add a scoop or two of vanilla ice cream. Let it float and melt and be delicious in the milk. Top it all with chantilly cream if you want (I personally leave this one out because creams makes my tummy hurt but ohmygod it is delicious). 😀
how interesting! we have dried a bunch of lavender from our CSA this year and my fiance is addicted to the smell of lavender and coffee… i just might blow his mind when i try this recipe and surprise him with this coffee. ha!!
This recipe sounds delicious and I can’t wait to try it! Do you have a recipe for a pumpkin spice latte? Or a pumpkin spice syrup?
Looks Yummy, I’m going to give it a try. I just had one in a coffee shop where they made their own lavender simple syrup. Please look for culinary lavender when using lavender in recipes, it will make a world of difference in the flavor. If you use an English variety, also known as Angustifolia, you’ll be much happier with the flavor.
I love experimenting with ways to spice up my coffee. Thank you for this wonderful recipe.
milk+honey is one of my favorite coffee shops! i used to go to school really close so i would spend hours there everyday! their lavender green tea latte is pretty amazing too
Mm this sounds really amazing! I’m going to go and pick some lavender from the garden now so I can make my own!
Rosie x | Every Word Handwritten
A match made in coffee heaven for me! Yum! Can’t wait to test this out! 😀
Lulu xx
http://luluslittlewonderland.blogspot.com
I must try this!!
http://aboutdrama.blogspot.ru/
Wow that really is so simple to make! I love the hint of lavender idea!
Bailey