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Coffee recipe

Lavender Honey Honeycomb Latte

An aromatic floral latte featuring perfectly extracted espresso, delicate lavender-infused honey syrup, and velvety steamed milk topped with crunchy honeycomb candy. This sophisticated drink balances botanical notes with natural sweetness, creating a luxurious café experience that showcases advanced milk texturing techniques.

Espresso Difficulty: Advanced Total: 12 min Serves: 1
out 0 d6ece2285a CoffeeLogik
MethodEspresso
Prep time8 min
Coffee18g
Water36ml
Grind sizeFine
Water temp200°F

An aromatic floral latte featuring perfectly extracted espresso, delicate lavender-infused honey syrup, and velvety steamed milk topped with crunchy honeycomb candy. This sophisticated drink balances botanical notes with natural sweetness, creating a luxurious café experience that showcases advanced milk texturing techniques.

Lavender Honey Syrup (prepare first)

  1. Heat 60ml water to 185°F in small saucepan
  2. Add dried lavender and steep for 3 minutes
  3. Strain lavender, add honey to warm liquid
  4. Whisk until completely dissolved, set aside

Espresso Extraction

  1. Grind beans to fine consistency (18g yield)
  2. Distribute grounds evenly in portafilter
  3. Tamp with 30lbs pressure using level technique
  4. Extract double shot in 25-30 seconds for 36ml yield
  5. Aim for golden crema with tiger striping

Milk Preparation & Assembly

  1. Pour cold milk into steaming pitcher
  2. Steam to 150-155°F creating microfoam texture
  3. Tap pitcher and swirl to integrate foam
  4. Add 1 tbsp lavender honey syrup to espresso
  5. Pour steamed milk using latte art technique
  6. Crush honeycomb candy into small pieces
  7. Top with honeycomb pieces and lavender buds