Lavender & Honey Latte
Locally made Bella Rosa coffee is the star of this beverage, whisk it together with a delicately floral simple syrup and top it with freshly steamed milk to make this trendy, Spring-themed latte in your own kitchen. We use Bella Rosa’s Italian Espresso in all of our Bakery’s café drinks, so we know it’s the perfect answer to all your home espresso needs as well!
- Serves: 1 Latte
- Prep Time: 20 minutes
- Cook Time: 5-7 minutes
- 4 oz. Bella Rosa Espresso, freshly made
- 8 oz. Whole Milk or Your Favorite Plant Milk, steamed or warmed until hot
- 2 oz. Lavender Honey Syrup
- Whipped Cream (optional, for topping)
- Lavender Honey Syrup - 1/3 c. Unpasteurized Honey
- 1/3 c. Granulated Sugar
- 1/4 c. Food-Grade Dried Lavender Blossoms
- 2 strips Fresh Lemon Zest
- 1 c. Cold Water
To make the syrup, whisk the honey, sugar, and water together in a medium pot on low heat until dissolved. Raise heat to medium-high and add lemon zest and lavender, then bring to a boil. Reduce heat to low, and simmer gently for 10 minutes or until lavender is fragrant.
Remove from heat and steep for at least 2 hours for a light syrup or up to 24 hours for a concentrated syrup. Strain through a fine mesh sieve to remove lavender and lemon zest, then store in a sterile, resealable jar in the fridge for up to 10 days.
To make the latte, stir together fresh Bella Rosa espresso and homemade lavender honey syrup, then pour in a coffee cup or mug. Slowly top with steamed or warmed milk and finish with whipped cream, if desired.
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