If you know me, you know I am a sucker for all things lavender! Lavender drinks, lavender food, lavender essential oil, lavender literally anything! In fact, recently became obsessed with trying all things floral flavored. Ironically, for no good reason at all, I used to be convinced I didn’t like floral flavors. That was until I tried a kombucha that was made with rose and hibiscus and that was the moment my love affair with floral flavors began.
Recently, I found out that a local coffee shop was offering a limited addition Lavender Blossom Latte and I’m almost ashamed to admit how much money I have spent splurging on them already. I just can’t get enough!
I decided to try to make my own simple syrup so I can enjoy a delicious lavender coffee without having to put pants on! I used to be really intimidated by recipes like this and I am shocked by how simple it is to make. I have a tendency to over-complicate things in my head and I am always pleasantly surprised when I learn that they aren’t as difficult as I imagine them to be.
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This simple syrup can be used for all kinds of things, but my favorite use is in coffee! You could also add a drizzle to your breakfast of overnight oat, chia pudding, or yogurt. Add a some to your tea or as a sweetner for homemade lemonade. You could even make a lavender flavored cocktail with it! Let your creativity run wild!
For this recipe you can use fresh or dried lavender. I grabbed a big handful of lavender from my parents yard. I’m hoping to propagate these cuttings to start my own lavender plants. If you don’t have access to lavender, you can buy it dried. Just make sure it is food safe, like this one here.
All you need for this recipe is some (filtered) water, lavender, and sugar. You can use any sugar for this recipe, but keep in mind a sugar like coconut sugar will alter the color of the syrup. I used white sugar since I knew I would be taking photos, but normally I wouldn’t mind if the syrup was brown from the coconut sugar. You could also use raw cane sugar.
There are a few methods you can use to make this syrup. The method I used was to add all the ingredients into a pot, bring to a boil stirring until sugar is dissolved, simmer for 15 minutes on a lower temperature, and then remove from heat and cover for an hour.
Another method is to bring the water and sugar to a boil before adding the lavender to the pot, removing from the heat and covering for an hour or overnight.
You can also bring the water and sugar to a boil stirring until the sugar is dissolved and then pour over lavender in a mason jar and leave for a few hours shaking/stirring occasionally.
There really is no wrong way to do it.
Once you are done soaking the lavender you can strain the lavender out and compost it. Pour the syrup into a mason jar or any other bottle to store. You can even add it to a pump top bottle like this one, if you want to feel like a barista.
4 tbsp fresh or dried lavender
1 cup of sugar
1 cup of water
Add all ingredients to a pot and bring to a boil.
Stir occasionally until all of the sugar is dissolved.
Reduce heat and simmer for 15 minutes.
Remove from heat and cover for one hour or overnight.
Strain lavender out through a cheesecloth or fine mesh strainer and add to bottle/jar for storage.
If all of this still seems like to much work, you can always purchase some like this.
For some breakfast ideas to drink your lavender coffee with, check out my post “My Go-To Vegan Breakfasts”.