Recipe · Espresso

Coffee Infused Lavender Honey Latte

Name: Coffee Infused Lavender Honey Latte
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 18g espresso beans (medium-dark roast); 180ml whole milk; 1/4 tsp culinary lavender buds; 2 tbsp local honey; 2 tbsp hot water

Make Coffee Infused Lavender Honey Latte with measured ingredients and step-by-step instructions. CoffeeLogik has not personally tested this recipe.

Difficulty

Intermediate

Time

20 min

Serves

1

Ingredients

18g espresso beans (medium-dark roast)

180ml whole milk

1/4 tsp culinary lavender buds

2 tbsp local honey

2 tbsp hot water

Tips

Equipment Tips: Ensure your espresso machine is properly heated (15-20 min warmup). Use a scale for precise dosing. Technique: Create velvety microfoam by keeping steam wand tip just below milk surface initially, then plunge deeper. Flavor Balance: Adjust lavender amount carefully - start with less as it can overpower. Quality honey makes a significant difference. Timing: Make syrup ahead and store refrigerated for up to one week.

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Method

1

Steep lavender buds in 2 tbsp hot water for 5 minutes

2

Strain and mix with honey until dissolved

3

Grind 18g coffee beans to fine consistency

4

Dose and level grounds in portafilter

5

Tamp with 30lbs pressure using proper technique

6

Extract double shot in 25-30 seconds

7

Pour cold milk into steaming pitcher

8

Steam to 150-160°F creating microfoam

9

Tap pitcher and swirl to integrate texture

10

Add 1 tbsp lavender honey syrup to cup

11

Pour extracted espresso over syrup

12

Pour steamed milk with latte art technique

13

Garnish with 2-3 lavender buds

Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.

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