*This recipe was retested and rewritten on 5.21.20*
This honey lavender syrup recipe is a looooong time coming. I’ve been growing lavender on my balcony since the beginning of summer, and it’s just been begging to be used. It just so happens that I love honey lavender syrup in lattes, so this one was a given.
I used to be the queen of ordering lattes. When I order a latte, I typically pass on any added flavor. A plain latte would account for 90% of my orders, as I’m pretty basic. However, for flavor and sweetness, I have always added a touch of honey. It’s rich in flavor, and doesn’t leave a weird aftertaste like many sweeteners.
Last year, I started working at a hotel in downtown KC. One of the departments I helped oversee was the coffee shop. As a very devoted coffee fiend, my coffee needs were met (and exceeded) on a daily basis. I learned a lot about how to make all of the coffee drinks, and I am super thankful for that knowledge. I’m also thankful for being introduced to so many flavor variations that I never would have tried otherwise!
As it turns out, one of my favorite humans on Earth worked here. Within my first week of employment, she was offering me all kinds of amazing flavor combinations and coffee products. Upon this free-for-all week of flavor discoveries, I found my one true flavor love : lavender. SO, now, if I’m really feeling like treating myself, I’ll add lavender syrup to my coffee shop order. 🙂 Lavender isn’t too sweet, and it has this gorgeous, floral flavor that is unparalleled.
I’ve made honey simple syrup all summer long; and it’s sooo good in the cocktails I’ve created. There’s a solid variety of said cocktails, and you should totally snag one of these recipes to make this weekend!
blackberry, sage + grapefruit mocktails (if you’re not imbibing!) 🙂
BUT! This honey simple syrup has lavender steeped into it. Seriously. Your morning coffee has a new BFF, and it’s never looking back.
My brother, Nick, moved out here about a month ago, and we are both REALLY into coffee. The coffee shop options are a bit limited out here, but we found this local roasting place that makes a killer Snickerdoodle roasted blend. After Nick bought a pound of beans, we came straight home to make this syrup. No joke, he has used this syrup in his freshly ground Snickerdoodle blend every day since then. Not kidding. Not even a little.
I used the lavender leaves from my urban garden, as my little (well, not so little anymore…) plants didn’t bloom this year. But the flavor from the leaves was PERFECT. So make use of some little lavender leaves somewhere, and treat yourself to a seriously beautiful morning coffee.
honey lavender syrup
- 1/2 cup honey
- 1/2 cup water
- 2 Tbsp. fresh lavender leaves OR dried lavender buds
- Heat water in a small saucepan until hot, but not boiling. Add honey and lavender leaves (or buds), and stir until honey is completely dissolved.
- Remove from heat, and let steep for one hour. Stir every fifteen minutes or so to recombine the lavender into the liquid.
- Strain the syrup through a fine mesh sieve, and into an airtight container. Press down on the lavender in the fine mesh sieve to squeeze more flavor into the syrup. Discard lavender.
- Use for coffee or cocktails (or whatever you please!), and store in the refrigerator for up to two weeks.