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.
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?
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!
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?!
- Cold coffee (previously brewed or cold-brewed)
- Almond milk
- 1 cup raw sugar
- 1 cup water
- 2 Tbs. dried lavender petals
- 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.
- 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.
- Stir and enjoy!
- 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!
Love iced coffee as much as I do? Of course you do! That’s why we’re such good friends! So drink this too.