Honey Lavender Latte with Cold Foam

With a new season just around the corner, I’ve been so excited to enjoy my favorite summer flavors again. The shelves at the farmer’s market are already stocked with plenty of fresh ingredients, including the honey featured in this recipe! The warmer temperatures also mean I’m ready to make the switch from hot to iced drinks, so this recipe signals summer in multiple  ways.  Many people find themselves willing to spend an hour or more on a recipe involving food but are more hesitant to make a beverage that requires multiple steps. I promise the results are well worth the effort in this case! 

It’s a drink that balances the calming, herbaceous aroma of lavender with the sweetness of honey, creating a blend that’s both comforting and refined. The velvety smooth cold foam on top adds the perfect touch of creaminess when mixed into the coffee—or enjoyed by the spoonful. Even with all the sugary ingredients, the latte still isn’t overly sweet because its perfectly balanced by the espresso and lavender. Once the syrup is made, you can add as much or as little as your prefer, and save the rest in the refrigerator for up to a week for more coffee! I would recommend using the cold foam immediately, however, as the cream has a tendency to deflate and separate if left too long. 

Whether you enjoy this latte as mood-boosting pick-me-up on a sunny afternoon or make it to entertain a group of friends during a spring get-together, it’s sure to be a hit! Memorial Day weekend is the unofficial start to summer, so give this recipe a try and let us know what you think as you celebrate the long-awaited arrival of summer!


Honey Lavender Latte with Cold Foam

Honey Lavender Latte with Cold Foam

Time: 20  minutes  

Makes two glasses of iced latte

  • Author: Abbi Shaeffer


  • 1 cup water
  • 1 cup sugar
  • 1/3 cup dried lavender
  • 1/4 cup honey
  • 6 tbsp heavy whipping cream
  • 4 tbsp whole milk
  • 3 tbsp powdered sugar
  • 2 shots fresh espresso plus 3 cups of ice  (or 32 oz cooled coffee)


  1. To make the lavender-honey syrup: in a small saucepan, combine the cup of sugar, cup of water, lavender, and honey. Heat slowly up medium-low heat, and allow to come to a simmer. Once it has simmered for 10 minutes, remove from heat, strain out the lavender, and allow to cool slightly.
  2. To make the cold foam: In a medium bowl, add the heavy cream, whole milk, and powdered sugar. Using a milk frother, whisk the ingredients until a loose foam forms. It shouldn’t be quite as stiff as regular whipped cream, but should still hold its shape.
  3. Into two glasses, place the 16 oz of coffee and some ice. If you’re using freshly brewed espresso, add in extra ice to make up the difference in volume and help the coffee to cool.
  4. Stir in 2-4 tablespoons of the lavender-honey syrup, depending on your preference.
  5. Top with cold foam and taste and enjoy!

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