This lavender iced latte is described as the ultimate spring drink, better than any fancy coffee shop. The recipe includes instructions for both the latte and a homemade lavender syrup, which yields enough for two weeks of lattes.
For the lavender syrup:
1. Put all syrup ingredients (water, coconut sugar/monkfruit sweetener, dried lavender) in a saucepan and simmer.
2. Stir to make sure the monkfruit dissolves completely.
3. Take off heat and steep for 10 minutes.
4. Strain the syrup using a mesh strainer to separate the lavender flowers and buds from the liquid. Pour the syrup into an airtight container. The syrup will keep for up to 2 weeks in the refrigerator.
For the latte:
1. Add the lavender syrup to a glass.
2. Top the glass with ice.
3. Add the milk of choice to a frother and froth.
4. Pour the frothed milk over the ice.
5. Add the espresso shots.
6. Stir and enjoy!
