Lavender Oat Milk Latte (Printable)

Floral lavender and creamy oat milk combine with espresso for a comforting dairy-free drink. Vegan, easy preparation.

# What You'll 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) freshly brewed espresso or 1/2 cup strong brewed coffee
05 - 2 cups oat milk
06 - 2–3 tablespoons lavender syrup, to taste
07 - Ice (optional, for iced latte)

# Directions:

01 - Combine water, granulated sugar, and dried lavender buds in a small saucepan. Simmer gently over medium heat, stirring to dissolve the sugar. Allow to simmer for 2 minutes, then remove from heat and steep for 5 minutes. Strain out lavender buds and cool the syrup.
02 - Prepare espresso shots or brew strong coffee using an espresso machine or coffee maker.
03 - Warm oat milk in a saucepan or froth with a milk frother until hot and foamy. For iced variants, use cold oat milk.
04 - Add lavender syrup to a mug or glass. Pour in espresso or coffee, then top with oat milk. Stir gently to blend the flavors.
05 - For iced preparation, place ice in the glass before pouring in espresso and oat milk.
06 - Finish with a sprinkle of dried lavender buds or a twist of lemon zest for added aroma and visual appeal.

# Expert Advice:

01 -
  • Making the lavender syrup feels like a little act of self-care, and your kitchen will smell dreamy.
  • This latte is creamy, dairy-free, and unfussy enough for any morning, but impressive enough to serve guests.
02 -
  • Once I forgot to strain the lavender buds from the syrup and ended up with a latte that tasted like potpourri—don't skip this step!
  • Letting the syrup cool completely before mixing gives the best clarity of flavor and avoids a lukewarm drink.
03 -
  • Always use culinary lavender—never garden lavender—to avoid bitterness or unexpected flavors.
  • Let your syrup steep, but not too long: five minutes is perfect for a gentle floral tone.
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