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?
Lavender Syrup made with Coconut Sugar
Ingredients
- 1 cup water
- 1 cup coconut sugar
- 1 tablespoon culinary lavender
Instructions
- 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.
Amanda says
I’m on the side of LOVE when it comes to lavendar. I’ve never had lavender coffee, but now you have me curious!
Deerly Beloved Bakery says
That sounds so amazing Kathy! I am definitely going to make this!
Erin says
Made this with regular unrefined sugar and vanilla bean, plus some more lavender for less steeping time. Absolutely delicious!! What can I do with the leftover sugar soaked lavender and vanilla?
Kathy Hester says
You can always put the vanilla bean into some sugar to infuse it with vanilla essence. You could probably do the same with the lavender though you might have to let it dry out some or keep it stored in the fridge.
Becky says
Maybe make lavender coconut macaroons ????
Amy @ These Wild Acres says
This looks so refreshing! I had a lavender latte at a local coffee shop… and want to recreate it at home 😀
Abbey says
Sounds delicious! When you say store in the fridge for 2-3 weeks, do you mean to wait that long before using? Or is that how long it is good for?
Thank you! Can’t wait to try!
Kathy Hester says
That’s how long it’s good for.
Jules Shepard says
I am another one with no lavender syrup history but THIS looks and sounds amazing and amazingly easy! Have pinned this one!
Austine McCloud says
Does it have to be stored in the fridge?
Kathy Hester says
Yes, I always store homemade syrups in the fridge.