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

Scale

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.