Brighten up your mornings or afternoons with this beautiful and aromatic Rose Lavender Honey Iced Latte! This delightful drink features a homemade honey simple syrup infused with delicate dried lavender and rosebuds, creating a refined sugar-free sweetener with the most gorgeous floral notes. Combined with rich espresso and cold milk over ice, this Rose Lavender Iced Latte is an incredibly delicious and refreshing treat. I love making infused syrups like this – it feels so special, and this floral honey version is perfect for adding a touch of spring elegance to my coffee routine, especially on a warm May afternoon like today!
Why You’ll Love This Rose Lavender Iced Latte
- Unique Floral Flavor: A sophisticated blend of rose, lavender, honey, coffee, and milk.
- Naturally Sweetened: Uses a honey simple syrup, avoiding refined white sugar.
- Refreshing Iced Latte: A perfect cool and energizing beverage for warmer weather.
- Easy Homemade Syrup: The infused honey syrup is simple to make and stores well.
- Elegant Treat: Feels like a special coffee shop indulgence made right at home.
Ingredients for Rose Lavender Honey Iced Latte
Here’s what you’ll need to create the infused syrup and the final latte. The full list with measurements is in the recipe card below.
Rose Lavender Honey Simple Syrup
- Water (Liquid)
- Honey (Sweetener)
- Dried culinary lavender* (Herb/Flavoring)
- Dried rosebuds* (culinary grade) (Flower/Flavoring)
Latte
- Rose lavender honey simple syrup (from above) (Sweetener/Flavoring)
- Shot of espresso (Coffee)
- Whole milk* (or milk of choice) (Dairy/Liquid)
- Crushed ice (Ice)
Garnish (Optional)
- Fresh rose petals
- Fresh lavender sprig
(Notes refer to original recipe details regarding culinary grade flowers and milk choice) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the delicate floral notes in this Rose Lavender Iced Latte, but feel free to experiment:
- Different Milk: Use oat milk, almond milk, soy milk, or coconut milk for a dairy-free/vegan version.
- Add Spices: Add a cardamom pod or a small piece of cinnamon stick to the honey syrup infusion for extra warmth.
- Vanilla: Stir ¼ teaspoon of vanilla extract into the finished syrup or directly into the latte.
- Cold Brew: Use strong cold brew coffee instead of espresso for a smoother coffee base.
- Make it Hot: Gently warm the milk and combine it with the espresso and syrup for a hot Rose Lavender Latte.
How to Make a Rose Lavender Honey Iced Latte
Making this beautiful Rose Lavender Iced Latte starts with the infused honey syrup:
Make the Rose Lavender Honey Simple Syrup
- First, I make the delicious floral syrup. In a small saucepan, I combine the water, honey, dried culinary lavender, and dried rosebuds.
- I bring the mixture just to a boil over medium heat.
- As soon as it boils, I give it a stir for about 10 seconds, ensuring the honey starts to dissolve.
- Then, I immediately remove the saucepan from the heat. I stir again until the honey is completely dissolved into the warm water.
- I let the syrup cool completely with the lavender and rosebuds steeping in it. This allows the floral flavors to fully infuse.
- Once completely cooled, I strain the mixture through a fine-mesh strainer into a clean jar or container, pressing gently on the solids. I discard the lavender and rosebuds. (This syrup will keep in a sealed container in the fridge for up to 2 weeks!)
Assemble the Latte
- When I’m ready for my latte, I add about 1 tablespoon of the prepared rose lavender honey simple syrup to my serving glass. (Adjust amount based on desired sweetness).
- I fill the glass with crushed ice (or regular ice cubes).
- I pour the freshly brewed (and slightly cooled, if hot) shot of espresso over the ice.
- Finally, I top the glass off with the cold milk (whole milk, oat milk, almond milk – whatever I’m using).
Stir and Serve
- Stir well
- Garnish and serve!
Tips and Tricks for the BEST Floral Latte
Here are my secrets for making the perfect Rose Lavender Iced Latte:
- Use Culinary Grade Flowers: Crucial for safety and flavor! Ensure your lavender and rosebuds are meant for consumption, not potpourri or chemically treated flowers.
- Don’t Boil Syrup Excessively: Just bring it to a boil briefly to dissolve the honey and start the infusion. Over-boiling can diminish delicate floral notes.
- Cool Syrup Completely: Let the syrup cool fully before using in iced drinks to prevent melting the ice too quickly.
- Good Quality Honey: The flavor of the honey will come through, so use one you enjoy. A mild floral honey like clover or orange blossom works well.
- Adjust Sweetness: Start with 1 tablespoon of syrup per latte and add more if you prefer a sweeter drink.
- Stir Well: Make sure to stir the finished latte thoroughly to incorporate the syrup from the bottom with the espresso and milk.
How to Serve
This Rose Lavender Honey Iced Latte is best served immediately while cold and refreshing! Enjoy it:
- In a Tall Glass: Perfect for showcasing the drink.
- Garnished: Top with a few fresh (unsprayed) rose petals or a small sprig of fresh lavender for a beautiful touch.
- Morning Treat: A lovely and uplifting way to start your day.
- Afternoon Pick-Me-Up: A refreshing alternative to a standard iced coffee.
- For Guests: An easy yet impressive coffee drink to offer visitors.
Make Ahead and Storage
- Syrup: The Rose Lavender Honey Simple Syrup is the perfect make-ahead component! Store the cooled, strained syrup in an airtight bottle or jar in the refrigerator for up to 2 weeks.
- Latte: The assembled iced latte is best made fresh just before serving to ensure the best temperature and prevent the ice from melting excessively.
FAQs about Rose Lavender Honey Iced Latte
- Where can I find culinary lavender and rosebuds?
- Look in the spice aisle of well-stocked grocery stores, health food stores, specialty tea shops, or online from reputable herb and spice retailers. Ensure they are labeled for culinary use.
- Can I use a different sweetener instead of honey?
- Yes, you can make a simple syrup using granulated sugar or agave nectar instead of honey, following the same 1:1 water-to-sweetener ratio and infusion process.
- Can I use strongly brewed tea instead of espresso?
- While espresso provides the classic latte flavor, you could substitute with ½ cup of very strongly brewed, chilled black tea (like English Breakfast or even Earl Grey for a different floral note) if you don’t have espresso.
Enjoy this beautiful, fragrant, unique, and utterly delicious Rose Lavender Honey Iced Latte! It’s a perfect sip of springtime elegance.
Print
Rose Lavender Honey Iced Lattes
- Prep Time: 10 minutes
- cooling time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Drinks, Coffee, Latte, Iced Coffee
- Cuisine: American
Description
These Rose Lavender Honey Iced Lattes are sweetened with a honey simple syrup made with dried lavender and rosebuds! The simple syrup is free of refined sugar and gives the most beautiful floral sweetness to these lattes. They’re an incredibly delicious treat to brighten up your mornings or summer afternoons!
Ingredients
For the Rose Lavender Honey Simple Syrup (Makes extra for multiple drinks):
- 3/4 cup water
- 3/4 cup honey
- 1/4 cup dried culinary lavender*
- 1/2 cup dried culinary rosebuds*
For the Iced Latte (per serving):
- 1 tablespoon Rose Lavender Honey Simple Syrup (from recipe above, or more to taste)
- 1 shot (1 ounce) brewed espresso, cooled
- 1/2 cup whole milk* (or milk of choice), cold
- Crushed ice
Optional Garnishes:
- Fresh rose petals (food-safe)
- Fresh lavender sprig
Instructions
1. Make the Rose Lavender Honey Simple Syrup:
- In a medium saucepan, combine the water, honey, dried lavender, and dried rosebuds.
- Bring the mixture just to a boil over medium heat, stirring until the honey is dissolved.
- Once boiling, stir for about 10 seconds, then immediately remove the saucepan from the heat.
- Let the syrup steep, uncovered, until it cools completely (at least 30-60 minutes). This allows the floral flavors to infuse.
- Once cooled, strain the mixture through a fine-mesh strainer into a clean jar or bottle. Discard the lavender and rosebuds solids.
- Seal the container. The syrup will keep in the refrigerator for up to 2 weeks.
2. Make the Iced Latte:
- Add 1 tablespoon of the cooled Rose Lavender Honey Simple Syrup to a tall serving glass. (Adjust amount based on desired sweetness).
- Fill the glass with crushed ice (or regular ice cubes).
- Pour the cooled shot of espresso over the ice and syrup.
- Top with the cold milk.
- Stir really well with a long spoon or stirrer to incorporate the syrup from the bottom into the drink.
- Garnish with a fresh rose petal and/or a sprig of fresh lavender, if desired. Enjoy immediately!
Notes
- Culinary Grade Flowers: Ensure you use culinary grade dried lavender and rosebuds meant for consumption.
- Honey: Use a mild honey so it doesn’t overpower the floral notes.
- Syrup: Let the syrup cool completely before using. Store leftovers refrigerated. Shake before using.
- Espresso: Use freshly brewed espresso or strongly brewed coffee, cooled.
- Milk: Whole milk provides creaminess, but any milk (dairy or plant-based like oat or almond) can be used.
- Sweetness: Adjust the amount of simple syrup added to the latte to your preference.