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A lavender latte is a double shot of espresso, a pour of lavender syrup, and steamed milk at around 140F. Make the syrup by simmering equal parts sugar and water with a spoonful of culinary lavender buds until fragrant, strain out the buds, then build the drink: syrup in the cup, espresso pulled at 1:2 (18g in, 36g out, 25-30 seconds) on top, milk last.
Lavender is the strongest flavor most home baristas ever put in a latte, and it swings from floral to soap with almost no warning. The syrup is the control knob: a short steep gives perfume, a long steep gives potpourri. Everything else is a standard latte.
The build
| Component | What to use | Watch out for |
|---|---|---|
| Lavender syrup | Equal parts sugar and water simmered with culinary lavender buds, strained | Oversteeping: taste as it simmers and strain the moment it smells like lavender |
| Espresso | Double shot at 1:2, 18g to 36g, 25-30 seconds | Dark roasts fight the floral note; medium roasts sit under it better |
| Milk | Steamed to around 140F with light microfoam | Hotter milk pushes the floral aroma toward soapiness |
| Order | Syrup, then espresso, then milk | Syrup added last sinks and the first sips taste unsweetened |
The syrup is the whole game
Buy culinary lavender buds, not craft-store or garden lavender, which may be treated with sprays you do not want in a drink. The full syrup method, including how long it keeps in the fridge, is in the lavender coffee syrup recipe. Start with less syrup than looks right; lavender builds as the drink cools, and a cup that starts subtle finishes assertive. Honey works as the sweetener instead of sugar and rounds the floral edge, and an iced version is the same build over ice with cold milk, no steaming.
Caffeine, for the record
The lavender contributes nothing here; the espresso is the only caffeine source at 63mg per 1oz shot (USDA), so the double-shot build carries two shots' worth however much syrup and milk you add. Brewed coffee, for comparison, runs 95mg per 8oz (USDA). The FDA considers up to 400mg of caffeine per day generally safe for healthy adults; information, not advice. Cafe versions vary, and the chain-by-chain numbers are in Starbucks lavender drinks caffeine.
The mistake people make
Steeping lavender buds directly in the milk or the espresso. Loose buds are nearly impossible to strain from milk, the steep is uncontrollable, and the drink lands medicinal. The syrup exists precisely so the lavender intensity is decided once, calmly, at the stove, instead of live in your latte. The second mistake is using lavender extract or essential oil; both are wildly concentrated, and essential oils are not sold as food. Buds, syrup, done.
Related reading
FAQ
How do you make a lavender latte at home? Add lavender syrup to a cup, pull a double espresso shot (18g in, 36g out, 25-30 seconds) over it, and top with milk steamed to around 140F.
What kind of lavender is safe for a latte? Culinary lavender buds sold for food use. Skip craft-store or garden lavender, which may be treated, and never use essential oil, which is not sold as food.
Why does my lavender latte taste like soap? Too much lavender or too long a steep. Simmer the syrup only until fragrant, strain the buds out immediately, and start with less syrup than you think you need.
Sources: USDA FoodData Central (espresso), USDA FoodData Central (brewed coffee), FDA guidance on caffeine.
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