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Honey and Lavender Latte

(Makes 2 Drinks)


This fragrant and soothing espresso latte is the perfect way to ease into the day – or even to relax and unwind after a busy day. 



  • 1 cup (250 mL) hot brewed Starbucks® Espresso Roast

  • 1 cup (250 mL) milk

  • 1/4 cup (60 mL) Honey Lavender Syrup (see Tip, below)

  • 1/4 tsp (1 mL) vanilla extract

  • 1/4 tsp (1 mL) dried edible lavender flowers 

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1.   In small saucepan set over medium-low heat, heat milk, whisking, for 3 to 5 minutes or until starting to simmer. Stir in honey syrup and vanilla. Whisk with frother or hand blender until frothy.

2.   Divide espresso between 2 mugs; pour in frothed milk mixture. Garnish with lavender.


• To make Honey Lavender Syrup, combine 1 cup (250 mL) honey and 1 cup (250 mL) water in small saucepan; bring to boil. Cook for about 1 minute or until honey is dissolved. Stir in 2 tbsp (30 mL) dried edible lavender flowers. Let steep for 30 minutes; strain and let cool completely. Can be covered and refrigerated for up to 2 weeks.

• For a dairy-free latte, use unsweetened soy or almond milk.


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