Ingredients
Scale
- 1 cup whole milk (or any milk alternative like oat or almond for a lighter option)
- 1 tablespoon dried culinary lavender buds
- 1 to 2 teaspoons honey (adjust to taste; wildflower honey adds a lovely depth)
- 1 shot (about 1 ounce) freshly brewed espresso
- 1/4 teaspoon vanilla extract (optional, for extra warmth)
- Pinch of ground cinnamon or nutmeg (optional, for garnish)
If you don’t have an espresso machine, a strong brewed coffee or a ristretto shot works beautifully too. When I was exploring Italian cafés, I realized the beauty of flexibility—using what you have to craft something special.
Instructions
- Start by gently warming the milk in a small saucepan over medium-low heat. Avoid boiling; you want it steaming but smooth, about 150°F if you have a thermometer. When I was little, I’d stand on my flour-dusted stool watching Nonna Rosa’s milk bubble gently, knowing the key was patience.
- Add the dried lavender buds to the warm milk. Stir gently, then cover and let steep for 5-7 minutes. This infuses the milk with that subtle floral aroma without overpowering the latte.
- While the lavender steeping, brew your espresso shot. The rich, dark espresso is the backbone, giving this latte its comforting depth.
- Strain the lavender buds from the milk, pressing gently to extract every drop of infused flavor. Add honey and vanilla extract to the warm milk, stirring until dissolved.
- Pour the espresso into your favorite mug. Slowly add the lavender-infused milk, holding back some foam to spoon on top.
- Finish with a sprinkle of cinnamon or nutmeg for that extra cozy touch. I often share this step with Olivia and Isabella—they love dusting the tops, making our mornings even more special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
