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Lake District Lavender Latte
Experience the enchanting allure of the Lake District with this soothing Lavender Latte. Infused with delicate lavender buds, this drink is a harmonious blend of creamy milk, rich espresso, and a touch of sweetness. Originally inspired by the lavender fields that bloom across the Lake District, this latte is perfect for a tranquil afternoon or a cozy evening by the fire. With its floral aroma and creamy texture, it invites you to savor each sip as you unwind and relax.
Ingredients
- Milk
- 1 cup
- Dried lavender buds
- 1 tablespoon
- Espresso or strong brewed coffee
- 1 shot (about 1 ounce)
- Honey
- 1 to 2 tablespoons, to taste
- Vanilla extract
- 1/4 teaspoon
- Whipped cream
- optional, for topping
- Lavender sprigs
- optional, for garnish
Instructions
- In a small saucepan, heat the milk over medium-low heat until hot but not boiling, stirring occasionally to prevent scorching.
- Add the dried lavender buds to the hot milk and let steep for 5 minutes, allowing the flavors to infuse.
- After steeping, strain the milk through a fine mesh sieve to remove the lavender buds, ensuring a smooth texture.
- In a large mug, combine the freshly brewed espresso or strong coffee with honey and vanilla extract, stirring well to blend the flavors.
- Pour the lavender-infused milk into the mug, stirring gently to combine all the ingredients.
- Optional: Top your latte with a dollop of whipped cream for added richness and garnish with lavender sprigs for a beautiful presentation.
- Serve hot and take a moment to enjoy the calming aroma and flavors of your Lake District Lavender Latte!
Tips
- For a dairy-free version, substitute regular milk with almond milk or oat milk.
- Experiment with different sweeteners like agave syrup or maple syrup for a unique twist.
- Feel free to adjust the amount of honey based on your desired sweetness level.
Dietary Information
Servings: 1 Dish Type: Beverage Prep Time: 5 minutes Cook Time: 5 minutes Calories: 150 Fat: 7g Carbs: 20g Protein: 6g Sodium: 100mg Sugar: 15g
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