You had me at coffee. Perhaps I grew up in a time or place where caffeine was a thing, regardless of age. I started drinking tea and coffee when I was very young. I think it all began in high school, throw in college and a decade in the work force plus two small children and it’s coffee forever. I don’t think I will ever be one of those I quit coffee people. Kudos to them, RESPECT.
Thanks for putting up with my excuses as to why I basically have coffee daily. It’s also about the ritual and the vibe. Coffee, let’s not forget the smell of coffee, a book, my laptop, a coffee shop and the whole hipster vibe that parallels the coffee culture. If only I had known about a flat white in the ’90s. How cool would I have been?
- ¼ cup organic lavender flowers dried
- ¼ cup raw sugar
- 1 cup water
- ¼ cup esspresso beans ground
- 1 cup milk of your choice
- Bring water to boil in a saucepan
- Add the lavender flowers to the boiling water and stir intermittently to help infuse
- Remove from heat and drain the flowers from the infused water.
- Place back on the stove and add the raw sugar.
- Stir over heat until the sugar has dissolved and combined to form the syrup about 5 mins
- Grind coffee beans and prepare espresso as you like it (single or double)
- Froth the milk with an espresso machine or other frothing device
- Add the lavender syrup to the brewed espresso (1-2 teaspoons depending on strength)
- Top with milk and foam
Coffee and spring equals a flower infused latte. I ordered organic lavender flowers a while ago, knowing I wanted to make something with lavender in them. Then the idea of lavender syrup tickled my fancy. I researched how to make lavender syrup, oh so simple! Lavender syrup for a latte and other edible lavender luxuries.