Lavender syrup and lemon oil combine to make this delicious spring latte. Shaken and strained for an extra frothy texture.
INGREDIENTS
LAVENDER SYRUP
200g cane sugar
200ml water
5g dried lavender buds
LEMON LAVENDER LATTE
25ml lavender syrup
150ml milk of choice
6 drops lemon oil
Double espresso
Bruleed lemon for garnish
BUILD
In a small saucepan on medium heat, combine the sugar, water, and lavender buds. Stir gently to combine until the sugar has fully dissolved. Remove from heat and allow the lavender to continue to infuse as the syrup cools.
Once cool, strain out the lavender and bottle the syrup. Store in the fridge for up to two weeks.
Add syrup, milk, lemon oil, and espresso to a shaker. Vigorously shake with ice for 20 seconds to chill, aerate, and homogenize the ingredients.
Strain into a full glass of ice and garnish with lavender and lemon wedge.
To make the bruleed lemon wedge, thinly slice a lemon and pat it dry with a paper towel to remove some of the moisture. Generously sprinkle white sugar on top of the wedge and brûlée with a kitchen torch.
