Happy Vegan Mofo everyone! That’s ” Month of Food” to those of you who are experiencing your first one. It’s a whole month of vegan goodness – where hundreds of vegan bloggers from all over the world come together and post vegan recipes. Today I have an unusual lavender coffee syrup.
I promise to do my best to bring you some fun recipes all month long. Some bloggers have a theme for the month. I have gone back and forth on too many ideas. All I can say for certain is this week it’s all about vegan coffee shop drinks that you make at home.
I love fancy coffees and sometimes there’s never a vegan variation that you can buy – or get – at the coffee shop. For instance, Starbuck’s pumpkin spice latte has milk in the syrup base. It’s cheaper to make your own syrups and creamers, and it really doesn’t take a lot of time.
It’s a huge plus that you can use the sweetener that fits in with your diet, use your favorite nondairy milk and have your coffee as strong or weak as you want. It’s just an extra bonus that you’ll save about $5 a day! That means you could save $100 this month if you play along.
Today I’m making a lavender syrup for a coffee that I saw awhile ago called Lavender Rain. They steeped dried lavender buds into their milk ahead of time, so there was no vegan option. Which made me a very sad coffee drinker…
I will say that lavender seems to be polarizing just like beets – people either love it or hate it. I love floral flavors in my drinks like orange flower water in my iced tea and roses in my hot chocolate.
If you are a lavender hater you can skip this recipes and go directly to the most talked about coffee of the season, and get your pumpkin spice cravings filled instead.
What coffee house drink or syrup would you like me to make next?
- 1 cup water
- 1 cup coconut sugar
- 1 tablespoon culinary lavender
- Put the water and coconut sugar in a saucepan and bring to a boil. Stir and cook until the sugar is completely dissolved into the syrup. This will take about 3 minutes.
- Take the pan off the heat and stir in the lavender. Steep 5 to 8 minutes depending on how strong you like it. Taste at the 5 minute mark and add the other 3 minutes on if you don't taste enough of the lavender flavor.
- I don't recommend steeping it much longer than that because it will start to get bitter.
- Strain through a fine mesh strainer to remove the lavender buds. Store in the fridge for about 2 to 3 weeks.
- Use about 1 tablespoon of the syrup in hot or iced coffee.
- Slow Cooker Method: Add all the ingredients to a small 1½ to 2 quart slow cooker and cook on low for 4 hours.