Rosé lavender simple syrup
In a medium saucepan, bring the water, honey, lavender, and rosebuds to a boil. Once boiling, stir for 10 seconds, remove from heat, and stir until honey is dissolved. Let cool completely. Once cooled, strain mixture through a fine mesh strainer into a container and discard lavender and rosebuds. Syrup will keep in a sealed container in the fridge for up to 2 weeks.
Add the simple syrup to a glass. Fill glass with crushed ice. Pour the espresso shot over the ice, and top with milk. Stir really well to incorporate the syrup into the drink. Top with a fresh rose petal and/or a sprig of lavender if desired. Enjoy!
- This is the dried culinary lavender I use. It keeps for a long time and is great to use in other desserts, like doughnuts!
- These are the dried rosebuds I use. Also a great addition to desserts and cocktails. Like these healthy truffles!
- I like to use whole milk for these lattes for taste and creaminess, but if you don’t tolerate dairy, a vanilla almond milk would work!
- This recipe makes 1 small latte, but if you want a large latte, simply double it! The simple syrup makes enough for 10+ lattes.
- The extra simple syrup will keep in the fridge for up to 2 weeks, and you can use the extra for adding to cocktails, drizzling on pancakes, warm muffins out of the oven (YES), ice cream, or even oatmeal!