Lavender Iced Coffee

Lavender Iced Coffee is a unique, refreshing, floral Spring treat. The hint of lavender flavor in this dairy-free iced coffee will have you buzzing through the sunny days to come. 

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You guyyyyyyssssss!!

I totally made you a new iced coffee that you are going to LOVE. Like, head-over-heels in L O V E. 

I had an iced lavender almond milk latte the last time I was traveling, and it was so stinkin’ good that I couldn’t get it off my brain. I just had to recreate it. And it was so simple to do too. 

The key is the lavender syrup. You make a batch and then you can use it in many many iced coffee drinks (or hot!). But, remember, with lavender, you want to add a HINT of flavor. Because if you have slap-you-in-the-face lavender flavor, that’s basically the same as chugging soap, right? 

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So, a hint. Got it? 

After you’ve made your super simple lavender syrup, it’s all assembly. Layer cold coffee (either saved from your morning brew or meticulously cold-brewed, your choice), almond milk, then a few teaspoons of the lavender syrup. Stir and enjoy! 

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I’d recommend finding out how much lavender you enjoy by adding it 1 teaspoon at a time to your first iced coffee. Then after you know how many teaspoons you enjoy, you can make your drinks a little faster the next time. My perfect Lavender Iced Coffee is 4 teaspoons of lavender syrup. But you may enjoy 6! Who knows?! 

Lavender Iced Coffee
Lavender Iced Coffee is a super simple, dairy free, floral treat perfect for a sunny day. Lavender syrup is combined with cold coffee and almond milk for a creamy, cool, unique treat.
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Ingredients
  1. Cold coffee (previously brewed or cold-brewed)
  2. Almond milk
Lavender Syrup
  1. 1 cup raw sugar
  2. 1 cup water
  3. 2 Tbs. dried lavender petals
Prepare the Lavender Syrup
  1. In a saucepan, combine the sugar, water and dried lavender. Bring to a boil, then turn down to a simmer. Simmer for 5 minutes, stirring occasionally. Once the 5 minutes is up (and the sugar is dissolved), turn off the heat. Strain the mixture into the container you wish to store it in (I used a glass milk bottle). Let cool before applying the lid and refrigerating. Syrup can be kept in the fridge for 1-2 weeks.
Assemble your Lavender Iced Coffee
  1. Fill a glass with ice. Pour in 1 cup of cold coffee. Then pour in 1/3-1/2 cup of almond milk (depending on how milky you like your coffee). Then, 1 teaspoon at a time, add the Lavender Syrup, stirring and tasting after each teaspoon until you have achieved a subtle (not overpowering) lavender flavor. For me, it is 4 teaspoons of Lavender Syrup.
  2. Stir and enjoy!
Notes
  1. Optional: lavender and vanilla compliment each other epically, so I would highly recommend adding 1/2 of a vanilla bean to the lavender syrup while brewing it to infuse a bit more flavor! Try it!
Treats With a Twist http://www.treatswithatwist.com/wp/
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Love iced coffee as much as I do? Of course you do! That’s why we’re such good friends! So drink this too. 

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    • says

      Glad you noticed that! Haha. If you love sprinkling cardamom on your coffee in the winter, then lavender coffee in the summer will be your FAVORITE!

    • says

      You should! And you’d totally love this. If you love cardamom, you’ll love lavender. They both have floral undertones. So think of it that way :)

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