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.
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?
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.
Love the thematic nails in this too 🙂 It’s never occurred to me to pair lavender with coffee – love to try this!
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!
OMGOSH YOU DID MAKE ICED COFFFFFEEEE ID LOVE!!!!!
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YAYYYYYY!!!
lavender? i’m not sure i’ve ever eaten or drank anything with lavender before!
Linz @ Itz Linz recently posted…My First Week of Breastfeeding
Lavender is amazing! If you love Earl Grey tea or cardamom, you’ll love lavender. They all compliment each other.
I’ve never thought to add lavender to coffee before but it does sound interesting (in a good way)! I need to start making my own iced coffee for my morning fix…I’ve been starting to spend too much on buying coffee most days!
Kammie @ Sensual Appeal recently posted…WARNING: Your health may be sabotaged because of this!
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 🙂
sounds perfect and refreshing!
Brittany @ Delights and Delectables recently posted…WIAW: Thankful Heart
Love the action shots! And it’s good to see that lavender being put to good use! Now make me some baked goodies with it! 😉
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