ICED LAVENDER LATTE



Hey guys! Up for coffee? The day isn’t complete for me without having to sip on at least one cup of coffee. My newfound product and love for coffee led me to this perfect aromatic and sensual latte which is floral and very distinct in its flavour.


When I went on a holiday to my home town in India to meet my family, l visited the local grocery shops and I was stalled by the new range of products lined up at the grocers back home. The excitement kicked in looking at the range of products and I picked up this fancy looking bottle of lavender extract and wanted to try making something interesting out of it. As I have been marvelling over all the culinary uses of this essential oil, a thought popped in my head....it was lavender latte. Though I usually love hot coffee or black coffees, my son’s latest obsessions for iced coffee led me to make this interesting drink.


It is just a perfect summer drink to elevate your mood with a gradient of colours and all its aromatic floral flavours. I am excited to share this recipe with you all and I’m sure you will surely love this unusual drink.

SERVES: 1

PREP AND MAKING TIME: 15 minutes



INGREDIENTS


For Latte:

  • 2 x 22ml ristretto coffee shots

  • 150ml milk

  • 6-8 cubes of ice

For Lavender Syrup:

  • 20-25ml thin sugar syrup (made with 1 part sugar to 2 parts water, bring to boil and cool)

  • 1/8 tsp lavender essence

  • A tiny drop of purple food colouring

  • Dried lavender sprig



METHOD

  1. Pour the sugar syrup, lavender essence and food colouring in a small shot glass, mix them all together to combine the color well.

  2. Prepare the ristretto coffee shots.

  3. Froth the milk in a French press, about 20-25 pumps. Alternatively, use an electric milk frothing machine to cold froth the milk. You can also use a milk-frothing wand.

  4. Put the ice cubes in a tall glass, pour the lavender syrup on top.

  5. Take the frothed milk and pour it on top of the ice cubes.

  6. Now gently pour the ristretto shots in the glass. Sprinkle a few seeds of dried lavender on top. Serve with a stirrer.



COOK'S NOTES:

  • If you want a stronger coffee, add two 30 ml shots of espresso instead of two 22 ml ristretto shots.



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