- 8 oz coffee strong
- ¼ cup almond milk substitute soy milk also
- 2 tsp simple syrup lavender infused
Heat the milk in the microwave or on the stove until warm. Do not boil or scald.
Pour the milk into a frothing pitcher and using a milk frother whip until it doubles in volume.
Pour the milk into the coffee cups holding back the foam with a spoon.
Spoon the milk foam on top of the coffee. Garnish with a few flowers or cinnamon.
To make the lavender infused simple syrup:
- You will need 1 cup of sugar, ¾ cup water and 2 Tbsp of food grade dried lavender flowers. Add the lavender flowers to a sauce pan with the water.
- Bring the water to a boil then lower to a simmer for 5 minutes. Stir the flowers occasionally while simmering. After 5 minutes turn off the heat and allow to cool for 10 minutes. The water should be just warm to the touch. Add the sugar while warm.
- Stir to combine the sugar until it is fully dissolved. You can turn on the flame on low briefly to add a little heat to help dissolve. You don't want to simmer at this point or the sugar may crystalize later.
- Pour the syrup through a strainer to separate the flowers. Store the syrup in a sealed container in the refrigerator for up to two weeks.
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 47mg | Potassium: 56mg | Sugar: 5g | Calcium: 38mg | Iron: 1mg