Food / Life

Lavender & Honey Iced Latte

{picture & recipe creds to Off The Beat Inspired}

I’m dying to try this recipe and I hope that many of you will be interested too. If any of you try it out before I do, leave a comment below and tell me what you think!

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.



2 thoughts on “Lavender & Honey Iced Latte

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