So I have a thing for lavender. Ok, more than a thing. I can’t get enough! Ever since I learned about using lavender for culinary purposes, I was determined to use it as much as possible.
So you can bet I set out to make them on my own as soon as possible. It was pretty easy, thankfully. I just whipped up some lavender simple syrup and altered my French Toast latte recipe (omit the honey and cinnamon, add lavender simple syrup).
Et, voila! Homemade lavender lattes of awesomeness.
And, thankfully, the lavender simple syrup is good for so much more than coffee. This morning, I experimented by putting a drop of lemon essential oil in some plain yogurt, along with a little bit of this lavender simple syrup.
I also may have added the lavender simple syrup to my coffee along with it (plus a spoonful of my homemade caramel sauce.)
Yum. Yum, yum, yum.
Ok, now I want more coffee. So I better share the lavender simple syrup recipe with you so I can go make myself another cup. 😉
- 1 cup water
- 1 cup sugar (we use evaporated cane juice)
- 1 Tbsp lavender buds
Put the sugar and water in a small saucepan. Turn on to medium high heat and stir until the sugar dissolves. Turn off the heat just as the mixture starts to boil.
Put the lavender buds in a pint size jar. Carefully pour the simple syrup over the buds and screw on a lid. Let steep four hours to overnight. Strain the infused simple syrup into a new jar. (I put my brewing basket in another jar and just pour everything through and put the lavender buds in the compost.)
Use from the jar or add to an easier to pour from bottle. I actually like to use a bottle with a pump dispenser to make it super easy to use (maybe too easy …).
Add to coffee, lemonade, yogurt or whatever suits your fancy.