Scale
Ingredients
For the lavender syrup:
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon dried (culinary grade) lavender
For the latte:
- 1 shot espresso (or 4 ounces strong coffee)
- 6 ounces Unsweetened Original Almond Breeze Almondmilk
- 2 tablespoons lavender syrup*
Instructions
For the lavender syrup:
- In a small saucepan, bring water, sugar and dried lavender to boil over medium-high heat. Reduce heat to low and let simmer for 3 minutes. Remove from heat and let cool to room temperature. Using a fine mesh sieve, strain syrup, discarding lavender solids.
For the latte:
- Steam almondmilk over the stove top or in the microwave or froth it using a Milk Frother.
- In a mug, add espresso, stir in lavender syrup, and pour almondmilk over top. Enjoy hot.
Notes
*You can reduce the syrup to 1 1/2 tablespoons per latte if you like your coffee drinks subtly sweet but I wouldn’t reduce it less than that (I tested it with 1 tablespoon and couldn’t detect the lavender taste).