Lavender Oat Milk Latte (Printer-Friendly)

Creamy oat milk and fragrant lavender blend with espresso for a comforting, dairy-free latte.

# What You Need:

→ Lavender Syrup

01 - 1/4 cup water
02 - 1/4 cup granulated sugar
03 - 1 tablespoon dried culinary lavender buds

→ Latte

04 - 2 shots espresso or 1/2 cup strong brewed coffee
05 - 2 cups oat milk
06 - 2–3 tablespoons lavender syrup
07 - Ice, optional

# How To Make It:

01 - Combine water, sugar, and lavender buds in a small saucepan. Set over medium heat and gently simmer, stirring frequently, until the sugar is fully dissolved. Continue to simmer for 2 minutes, then remove from heat. Allow the mixture to steep for 5 minutes. Strain out the lavender buds, then cool the syrup.
02 - Brew two shots of espresso or prepare 1/2 cup of strong coffee using your preferred method.
03 - Warm oat milk in a saucepan over low heat, or use a milk frother until hot and foamy. For iced drinks, skip heating and use chilled oat milk.
04 - Add lavender syrup to each mug or glass, then pour in the espresso or coffee. Top with oat milk and stir gently to combine.
05 - For an iced version, add ice to glasses before pouring in espresso and oat milk.
06 - Finish with a sprinkle of dried lavender buds or a twist of lemon zest as desired.

# Expert Advice:

01 -
  • The lavender syrup feels like a secret ingredient that makes your homemade coffee feel fancy and relaxing.
  • This oat milk latte quickly became my go-to for something dairy-free yet creamy, plus it pairs beautifully with an afternoon snack.
02 -
  • If you steep lavender buds too long, the syrup can turn bitter—a lesson learned after a distracted phone call.
  • Frothing cold oat milk works best if you use barista blends; otherwise, the foam won’t last and the latte feels thin.
03 -
  • Strain the syrup thoroughly or the latte can have gritty bits.
  • A hint of lemon zest lifts the floral taste and keeps the latte feeling fresh.
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