Lavender Honey Cappuccino

This is the coffee that makes people close their eyes on the first sip. Dried lavender steeped into honey creates this floral, slightly sweet syrup that turns an ordinary cappuccino into something that belongs in a Provençal cafe. It sounds fussy but takes barely more effort than your regular morning cup, and it will absolutely ruin regular coffee for you.

Lavender Honey Cappuccino

Prep: 5 min  |  Cook: 3 min  |  Serves: 1

Ingredients

Lavender Honey Syrup (makes enough for 8-10 drinks)

• 1/2 cup honey
• 1/2 cup water
• 2 tablespoons dried culinary lavender

Cappuccino

• 2 shots espresso
• 1/2 cup whole milk (or oat milk)
• 1-2 tablespoons lavender honey syrup
• Dried lavender buds for garnish (optional)

Instructions

1. Make the lavender honey syrup. Combine honey, water, and dried lavender in a small saucepan over medium heat. Bring to a gentle simmer, stir until the honey dissolves, then remove from heat. Cover and let steep for 20 minutes. Strain out the lavender buds and store in a jar in the fridge for up to two weeks.
2. Pull the espresso. Brew two shots of espresso directly into your cup. Stir in 1-2 tablespoons of the lavender honey syrup while the espresso is hot.
3. Steam the milk. Heat and froth your milk until it doubles in volume with a velvety, microfoam texture. You want tiny bubbles, not big soapy ones.
4. Pour. Pour the steamed milk over the espresso in a steady stream, letting the foam flow naturally. If you're feeling ambitious, attempt a heart or rosetta.
5. Garnish. Sprinkle two or three dried lavender buds on top of the foam. Inhale before you sip.

Barista Notes

• Use culinary-grade lavender, not the stuff from a craft store. Culinary lavender is food-safe and much more delicate in flavor.
• Start with 1 tablespoon of syrup and taste. Lavender can go from elegant to soapy fast, and the sweet spot is different for everyone.
• This syrup is incredible in cocktails too — try it in a gin fizz or a French 75.