A lavender latte is a shot of espresso with steamed milk and lavender syrup — floral, lightly sweet, and aromatic. The key is using culinary-grade lavender in the syrup and not over-steeping it (which leads to a soapy flavour). Done right, it tastes like spring in a cup.
What Is a Lavender Latte?
A lavender latte combines the richness of espresso with gently floral lavender syrup and creamy steamed milk. It’s not overpowering if made correctly — culinary lavender has a softer, more herbal profile than perfume lavender, and brief steeping keeps the flavour delicate rather than soapy.
Starbucks added the Lavender Latte to their permanent spring menu in 2024, using their Starbucks Blonde Espresso Roast (lighter, sweeter) to let the floral notes shine through. You can replicate this at home or use any espresso roast you prefer.
The Most Important Thing: Using the Right Lavender
Before making the syrup, get this right:
- Use culinary-grade lavender (food-safe, labelled for cooking). Lavender sold for cosmetics, potpourri, or decoration may be treated with chemicals not safe for consumption.
- Use Lavandula angustifolia (English lavender) — it has a softer, sweeter flavour. French lavender (Lavandula dentata) and spike lavender have more camphor notes and taste more medicinal.
- Do not over-steep. More than 20 minutes makes the syrup taste soapy and bitter. 10–15 minutes is ideal.
Good sources: specialty grocery stores (in the spice/herb section), farmers’ markets, online suppliers like Frontier Co-op or Mountain Rose Herbs.
Homemade Lavender Syrup
Makes: About 300ml (10 oz) — enough for 10+ lattes Time: 20 minutes (including cooling)
Ingredients:
- 1 cup (240ml) water
- 1 cup (200g) white granulated sugar
- 3 tablespoons dried culinary lavender buds
- 1 tsp honey (optional — adds floral depth)
Instructions:
- Combine water and sugar in a small saucepan over medium heat.
- Stir until sugar completely dissolves, about 3 minutes.
- Remove from heat. Add lavender buds (and honey if using).
- Steep for 10–15 minutes — taste at 10 minutes. It should be floral and sweet but not soapy. If not floral enough, steep a few minutes more.
- Strain through a fine mesh sieve or cheesecloth into a clean glass jar. Discard lavender buds.
- Let cool completely, then seal and refrigerate for up to 3 weeks.
Colour note: The syrup will be a pale golden-yellow, not purple. If you want a light purple colour, add 1-2 drops of natural purple food colouring (from butterfly pea flower powder) — this is purely cosmetic.
How to Make a Lavender Latte (Hot)
Makes: 1 latte Time: 5 minutes (after syrup is ready)
Ingredients:
- 2 shots espresso (about 60ml)
- 180ml (6 oz) oat milk or whole milk
- 30ml (2 tbsp) lavender syrup
- 1 tsp honey (optional — enhances floral notes)
- Dried lavender sprig for garnish (optional)
Instructions:
- Pull 2 espresso shots directly into your mug.
- Add lavender syrup (and honey if using) over the espresso. Stir briefly.
- Steam milk to 65°C (150°F) creating a light, velvety microfoam.
- Pour steamed milk slowly over the espresso mixture, tilting your mug slightly.
- Spoon remaining foam on top.
- Garnish with a dried lavender sprig or a pinch of dried lavender buds.
Milk choice: Oat milk enhances the subtle sweetness of lavender. Whole milk works well too. Avoid strong-flavoured alternatives like coconut milk or soy milk, which can clash with the floral notes.
How to Make an Iced Lavender Latte
Ingredients:
- 2 shots espresso, slightly cooled
- 180ml (6 oz) cold oat milk or whole milk
- 30ml (2 tbsp) lavender syrup
- Ice cubes
- Lavender cold foam (optional — recipe below)
Instructions:
- Pull 2 espresso shots. Let rest for 1–2 minutes.
- Fill a tall glass with ice.
- Add lavender syrup to the glass.
- Pour espresso over ice and syrup. Stir to combine.
- Pour cold milk over the top.
- Add lavender cold foam if using.
Lavender Cold Foam: Combine 60ml cold oat milk + 15ml lavender syrup. Whip with a hand frother for 30 seconds until foamy. Spoon over the top of your iced latte.
Starbucks Lavender Latte — Copycat Ratios
Starbucks introduced their Lavender Latte using Blonde Espresso Roast (lighter, sweeter roast), which lets the floral lavender flavour lead rather than the espresso. Their syrup also contains lavender extract rather than dried flowers.
| Cup Size | Espresso Shots | Lavender Syrup Pumps | At Home Equivalent | Milk |
|---|---|---|---|---|
| Tall (12 oz) | 1 shot | 3 pumps | 22ml syrup | ~240ml |
| Grande (16 oz) | 2 shots | 4 pumps | 30ml syrup | ~300ml |
| Venti hot (20 oz) | 2 shots | 5 pumps | 37ml syrup | ~360ml |
| Venti iced (24 oz) | 3 shots | 6 pumps | 45ml syrup | ~420ml + ice |
For the most authentic Starbucks match: use a lighter espresso roast (blonde/light roast), add honey instead of plain syrup (Starbucks uses lavender + honey + vanilla notes in their syrup blend), and top with vanilla sweet cream cold foam rather than plain milk foam.
Variations
Lavender Honey Latte: Replace half the lavender syrup with raw honey. Whisk 1 tbsp honey directly into your espresso before adding milk. The combination of floral honey + lavender is exceptionally fragrant and rounds out bitterness beautifully.
Lavender Vanilla Latte: Add 5ml vanilla extract or ½ tsp vanilla paste to your lavender syrup batch. Vanilla softens the floral edge and makes the drink sweeter without adding more sugar. Use 25ml lavender-vanilla syrup per latte.
Lavender Oat Milk Latte: Use barista oat milk specifically — the higher fat and starch content creates a creamier foam that carries the lavender flavour better. Add a pinch of sea salt to the espresso before milk.
Iced Lavender Matcha Latte: Combine 15ml lavender syrup with a 1-tsp matcha shot (whisked with hot water). Pour over ice, add cold oat milk. No espresso needed — the matcha provides the earthy base for the lavender to play against.
Lavender London Fog (Caffeine-Free): Steep 1 Earl Grey tea bag for 3 minutes, add 20ml lavender syrup, top with steamed oat milk. This is technically not a latte (no espresso) but serves the same audience searching for lavender coffee alternatives.
Frequently Asked Questions
What does a lavender latte taste like? When made correctly: floral, gently sweet, and slightly herbal — like a classic latte with a soft floral finish. The lavender is subtle, not overpowering. If it tastes soapy or medicinal, the syrup was over-steeped or the wrong type of lavender was used.
Does lavender taste good in coffee? Yes, especially with espresso. The bitterness of espresso balances the sweetness of lavender syrup, and the milk creates a creamy backdrop for the floral notes. The key is keeping lavender as an accent rather than the main flavour — 20–30ml of syrup per drink is enough.
Are lavender lattes caffeinated? Yes, a lavender latte with 2 espresso shots contains the same caffeine as any standard latte — approximately 120–140mg of caffeine. For a caffeine-free version, use strongly-brewed lavender herbal tea as the base with steamed milk instead of espresso.
What milk is best for a lavender latte? Oat milk is the most popular choice because its natural sweetness complements lavender without competing. Whole milk works well too. Almond milk and coconut milk have strong individual flavours that can clash with the floral notes — use them if you enjoy the combination, but they’re not the traditional choice.
Can I use lavender extract instead of fresh or dried lavender? Yes. Lavender extract (food-grade) is very concentrated — start with just a few drops (¼ tsp per cup of syrup) and taste before adding more. It’s easier to measure than dried flowers and produces a more consistent result, though some people prefer the texture and visual of steeping real lavender buds.
Why does my lavender latte taste like soap? Three possible causes: (1) you over-steeped the lavender in the syrup (past 20 minutes), (2) you used cosmetic-grade or perfume lavender instead of culinary lavender, or (3) you used French lavender (higher camphor content) instead of English lavender. Remake the syrup with culinary Lavandula angustifolia and steep for only 10–12 minutes.