There's a version of this drink that lives in memory more than in any recipe. The one I made by accident on a slow Sunday, when the lavender syrup was sitting on the counter and the honey was just within reach. It tasted like spring through a kitchen window.

This latte has become one of the drinks I return to whenever I want something that feels gentle. The floral note from the lavender doesn't overpower. It lifts the espresso, rounds out the bitterness, and the honey brings a warmth that cream alone can't offer.

The Lavender Syrup#

Making your own lavender syrup takes about ten minutes and lasts weeks in the fridge.

Combine equal parts water and sugar (I use 200g each) in a small saucepan. Add 2 tablespoons of dried culinary lavender. Heat gently until the sugar dissolves, but don't let it boil or you'll lose the delicate aromatics. Remove from heat, steep for 15 minutes, then strain through a fine mesh sieve.

The result should be a pale lilac syrup with a clean, floral fragrance. If it smells soapy, you've used too much lavender. Aim for aromatic and subtle.

Pulling the Espresso#

I pull a double shot as the base, around 18g in, targeting 45g out over 28 seconds. The ratio sits at 1:2.5 rather than the more traditional 1:2, because the latte needs the espresso to hold its ground against the milk volume.

A slightly longer pull works well here. The sweetness in the honey and lavender can carry an under-extracted shot without you noticing, so I lean toward a complete, balanced shot rather than cutting it short.

Pull toward the lighter end of your roast's range. A medium roast with fruit-forward or caramel notes pairs beautifully with lavender. Avoid anything too dark and smoky.

Steaming Oat Milk#

I use oat milk for this drink. The natural sweetness echoes the honey without competing with it, and the texture comes out silkier than whole milk at the same temperature.

Target around 62°C. Stretch the milk early, add your air in the first few seconds, then spend the rest of the time integrating. You're looking for a microfoam that's just a bit airier than a flat white. The latte art here doesn't need to be complex. A simple tulip is more than enough.

Assembly#

1. Add 15ml of lavender syrup to your warmed cup first
2. Drizzle in a teaspoon of good wildflower honey
3. Pour your double shot directly over the syrup and honey and the heat will dissolve everything together
4. Steam your oat milk, then pour from low, letting the foam settle naturally on top
5. If you want to finish with a light drizzle of honey over the foam, go for it

Notes#

The ratio of syrup to honey is something you'll tune to your own taste. I tend toward 1.5 parts lavender to 1 part honey, but I've made this for people who wanted the reverse. Start with equal parts and adjust from there.

This drink is also excellent iced. Pull your espresso directly over ice, combine the syrup and honey in the glass, then top with cold oat milk and a gentle stir.