Lavender Honey Latte Recipe – Easy Sweet Floral Coffee Bliss

Posted on November 14, 2025

Picture this: It’s a quiet morning, the sun just peeking through your curtains, and you’re holding a warm mug of something magical. That’s exactly how I feel every time I make my Lavender Honey Latte. It’s like a little escape from the chaos of the day—a sip of pure, sweet, floral bliss. And don’t worry, you don’t need a fancy coffee shop to enjoy this. You can whip it up right at home!

I first fell in love with lavender-flavored anything thanks to a quirky little café I visited years ago. They served lavender lattes with the perfect balance of floral and sweet—it was like drinking a garden in the best possible way. After way too many attempts to recreate it (and a lot of trial and error), I finally cracked the code. Now, this lavender honey latte is my go-to for slow mornings or when I need a treat without leaving the house.

Why You’ll Love This Recipe

Let me be honest—this recipe is a total game-changer for anyone who loves coffee but wants a little something extra. Here’s why:

Easy to Make: No barista skills required! If you can stir and steam milk, you’ve got this.
Perfectly Balanced: The lavender isn’t overpowering, and the honey adds just the right touch of sweetness.
Customizable: You can adjust the sweetness, use non-dairy milk, or even add a little vanilla for a twist.
Smells Amazing: Seriously, the aroma of lavender and honey is like aromatherapy in a cup.

This latte feels like a warm hug on a chilly day, or a cool sip of calm if you serve it iced. It’s versatile, comforting, and just downright dreamy.

What Ingredients You’ll Need

Here’s the best part—you don’t need anything fancy. You probably have most of this already, and I’ll walk you through the basics:

Espresso or Strong Coffee: 2 shots of espresso or about ½ cup of strong brewed coffee. I use a stovetop espresso maker, but your regular coffee machine works too.
Milk: 1 cup (240 ml) of your choice—whole milk, almond milk, oat milk, you name it. Just make sure it’s something that steams well.
Honey: 1 tablespoon (15 ml). I use raw honey for its deeper flavor, but any honey works.
Dried Culinary Lavender: 1 teaspoon. You can find this online or in specialty grocery stores. Make sure it’s labeled for culinary use!
Water: ½ cup (120 ml). This is for making a quick lavender syrup.
Optional Vanilla Extract: ¼ teaspoon for an extra layer of flavor.

Quick note: If you’re worried about lavender being too strong, start with half a teaspoon and work your way up. It’s better to start light and add more if needed!

Equipment Needed

You don’t need anything fancy! Here’s what I use:

Small saucepan: For making the lavender syrup.
Espresso machine or coffee maker: Whatever you use for your morning coffee.
Milk frother or whisk: Frothy milk makes this latte extra special, but you can also whisk vigorously if you don’t have a frother.
Fine mesh strainer: To strain out the lavender flowers from the syrup.
Mug: Your favorite mug—bonus points if it’s cute and Instagram-worthy.

Pro tip: If you don’t have a milk frother, heat your milk in the microwave or on the stove and whisk it vigorously until foamy. It’s not as fancy, but it works!

How to Make It: Step-by-Step

Ready to create your lavender honey masterpiece? Here’s exactly how I do it:

Make the Lavender Syrup (5 minutes): Combine ½ cup water, 1 tablespoon honey, and 1 teaspoon dried lavender in a small saucepan. Heat over medium heat until it starts to simmer. Stir occasionally to dissolve the honey, then remove from heat and let it steep for 5 minutes.
Strain the Syrup (2 minutes): Using a fine mesh strainer, pour the syrup into a small jar or bowl, removing the lavender flowers. Set it aside.
Brew Your Espresso (5 minutes): Make 2 shots of espresso or brew strong coffee. If you’re using regular coffee, aim for about ½ cup.
Steam the Milk (2 minutes): Heat 1 cup of milk in a saucepan or microwave until warm, but not boiling (about 150°F or 65°C). Froth it using a milk frother or whisk until it’s creamy and foamy.
Assemble the Latte (2 minutes): Pour the espresso into your mug, add 2 tablespoons of lavender syrup, and stir. Slowly pour the steamed milk over the coffee, holding back the foam with a spoon. Spoon the foam on top.
Optional Garnish: Sprinkle a pinch of dried lavender or drizzle a little extra honey on top for that Pinterest-worthy finish.

And there you have it—a dreamy lavender honey latte that’s ready to sip and savor.

My Best Tips & Techniques

Here are a few tricks I’ve learned to make this latte even better:

Don’t Skip the Straining: Trust me, nobody wants to chew on lavender flowers while sipping coffee.
Adjust Sweetness: If you like your coffee less sweet, start with 1 teaspoon of honey in the syrup and add more if needed.
Double the Syrup: Make extra lavender syrup and store it in the fridge for up to a week. It’s great in iced tea, cocktails, or even drizzled over desserts.
Keep It Cool: For an iced version, let your coffee and syrup cool, then pour over ice and add cold milk. Froth the milk first if you want those pretty bubbles.
Experiment with Flavors: Add a dash of cinnamon or swap honey for maple syrup for a unique twist.

Real talk: Don’t be afraid to play around with the recipe. That’s how the best flavor combos happen!

Ways to Mix It Up

Once you’ve mastered the basic version, try these fun variations:

Iced Lavender Honey Latte: Pour the espresso and syrup over ice and top with cold milk. Froth the milk before pouring for a fancy touch.
Vanilla Lavender Latte: Add ¼ teaspoon vanilla extract to the lavender syrup for a cozy, creamy flavor.
Lavender Matcha Latte: Swap espresso for matcha tea powder. Add the syrup and steamed milk for a green twist.
Decaf Version: Use decaf coffee or tea for a caffeine-free treat.
Herbal Tea Latte: Skip the coffee altogether and use chamomile or Earl Grey tea as the base. Lavender pairs beautifully with both!

Feeling adventurous? Try adding a splash of rose water for a floral medley.

Serving Ideas & Storage

This latte is best served fresh, but here’s how to enjoy it and keep your syrup handy:

Serving Suggestions:

Pair with a buttery croissant or shortbread cookie for an elegant coffee break.
Serve at brunch alongside fresh fruit and yogurt parfaits.
Make it the star of a cozy coffee date—bonus points if you serve it in a fancy glass mug.

Storage Tips:

Lavender Syrup: Store in an airtight jar in the fridge for up to a week. Stir well before using.
Reheat Milk: If you’re making multiple lattes, keep your milk warm in a saucepan on low heat.
Make Ahead: Brew your coffee and prepare the syrup in advance. Steam the milk fresh when you’re ready to serve.

Pro tip: Leftover syrup is amazing in iced tea or cocktails. Don’t let a drop go to waste!

Nutritional Info & Health Benefits

Here’s a quick look at what’s in your latte (approximate values):

Nutrient	Per Serving
Calories	160
Protein	4g
Carbs	25g
Fat	3g

Health Highlights:

Lavender: Known for its calming properties, perfect for reducing stress and anxiety.
Honey: A natural sweetener with antioxidants.
Milk: Adds calcium and protein for a nutrient boost.

Is it the healthiest drink ever? No. But it’s a lovely indulgence with a few feel-good benefits.

Final Thoughts

So that’s my lavender honey latte recipe! It’s become my little escape—a moment of calm in the middle of a busy day. I hope it brings you the same joy it’s brought me.

Make it your own, share it with friends, or enjoy it solo while you curl up with a good book. And if you do make it, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @YourHandle—seeing your creations makes my day.

Happy brewing! May your kitchen be filled with the sweet, floral aroma of lavender and honey.

FAQs

Q: Can I use fresh lavender instead of dried?

A: Yes, but use less! Fresh lavender is stronger—start with half a teaspoon and adjust to taste.

Q: What’s the best non-dairy milk for frothing?

A: Oat milk is my favorite for frothy lattes. Almond milk works too, but doesn’t foam as much.

Q: Can I make this without a milk frother?

A: Absolutely! Just heat the milk and whisk it vigorously until foamy. It’s not as fancy, but it works.

Q: Is this latte good iced?

A: Oh yes. Brew the coffee and let it cool, then pour over ice and top with cold milk. It’s so refreshing!

Q: Can I make the syrup in advance?

A: Definitely! Store it in the fridge for up to a week. It’s great to have on hand for quick lattes.

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