Try this iced lavender latte for a quick, simple, and revitalizing drink that tastes just like it does at your local coffee shop. Cold-brew coffee, lavender syrup, and oat milk are served over ice for a sweet, floral, and refreshing beverage that’s perfect to wake up with on hot summer days.
What is an iced lavender latte?
An iced lavender latte is simply a latte infused with lavender and served on ice. Only three ingredients are required: cold brew coffee, lavender simple syrup, and plant-based milk.
This combination provides unforgettable layers of herbaceous, sweet, and slightly bitter elements that will elevate your morning coffee routine!
Are lattes vegan?
Traditionally, lattes are made with cow’s milk (mainly whole milk). However, there are so many options for plant-based milk nowadays.
My personal favorite variety to use in this iced lavender coffee recipe is oat milk. It’s thick, creamy, and rich, which perfectly emulates the milk used in dairy-based lattes. Other than that, lattes are typically vegan-friendly — just watch out for honey.
Cappuccino vs Latte
Lattes and cappuccinos are quite similar, but there are a few notable differences you may not be aware of:
- Latte: ⅓ espresso, ⅔ steamed milk, and a small layer of foam. The milk is steamed until it’s glossy in color with a smooth, creamy texture.
- Cappuccino: Made with a 1:1:1 ratio of espresso, steamed milk, and foamed milk. The foam is more light and airy than in lattes.
Ingredients & Substitutions
- Cold-brew coffee: I prefer cold-brew coffee for this recipe, but you can also use a chilled espresso shot, AeroPress, French press, moka pot, or instant espresso. Whichever brew method you choose, make sure the coffee is bold and on the darker side since it will be combined with milk.
- Lavender simple syrup: For the perfect sweet, floral, and aromatic element. You can make your own lavender simple syrup or use a store-bought variety to save on time.
- Oat milk: Adds a rich, creamy, and nutty taste and texture to this iced lavender coffee. I love oat milk, but soy milk, coconut milk, or macadamia milk all work wonderfully as well.
- Ice: For the “iced” component. Feel free to turn this recipe into a hot latte by omitting the ice and using espresso or freshly-brewed coffee.
- Step 1: Combine the water and coffee together in a wide-mouth mason jar. Make sure the lid is screwed on tightly, then refrigerate the mason jar for 20 to 24 hours. Note: For every 1 cup of water, use 1 ounce of ground coffee.
- Step 2: After steeping the coffee, strain it using a coffee strainer or steel metal strainer. Store the coffee concentration in your refrigerator for a few days, using it as needed. You can also use a French press for this process.
- Step 3: Pour the cold-brew coffee into a glass of ice, filling it about ¾ full to leave room for the milk.
- Step 4: Pour in the lavender syrup, adding more or less according to your preferences. Top the lavender coffee off with oat milk, stir it well, then taste and adjust the sweetness before serving.
What to serve with an iced lavender latte
One of my favorite parts about this iced lavender latte is how well it complements the sweet flavors of cakes and other treats like these:
- Chocolate chip cookies
- Lemon or zucchini loaf
- Chocolate or blueberry scones
- Vanilla cupcakes or cake
- Blueberry or lemon cheesecake
For any leftover latte ingredients, follow these storage tips:
- Fridge: If you make a large batch, store your iced lavender latte in the fridge for up to a week. Make sure it has an airtight seal to preserve freshness. If you’ve already added ice, strain the coffee to maintain a strong concentration.
- Freezer: If it’s still on ice, strain the latte into ice cube trays. Next batch, use flavored ice to chill your drink.
- Prep ahead: For quick and easy mornings, pre-mix the lavender latte and store it in the fridge for up to a week. When you’re ready to serve it, just add ice!
- Hot: On cooler mornings, try a hot lavender latte instead of an iced latte. Use a frother or steamer to transform your milk into a light and airy texture.
- Different syrup: For a twist on the lavender flavor, try regular simple syrup, vanilla, pumpkin spice, ginger, rose, cinnamon, cardamom, or chocolate.
- Fizzy water: Similar to a coffee tonic, you can try adding an ounce or two of sparkling or mineral water to your lavender coffee for a unique spin.
- Caffeine-free: If you’re sensitive to caffeine or want to enjoy it later in the day, use decaf coffee beans. You can also omit the coffee altogether and use melted chocolate for an iced lavender chocolate.
- Make it pretty: Froth your milk first so the foam sits on top of the coffee and has a light, airy texture.
- No frother: If you don’t have a milk frother, try a French press, immersion blender, high-speed blender, or whisk. You can even shake it in a mason jar!
- Garnish with lavender buds: Add lavender buds to the foam for a beautiful look.
- Use the right milk: For this recipe, I prefer oat milk because of its rich taste and texture. However, soy, macadamia, and coconut milk work well too.
Yes, lavender is a delicious addition to iced coffee. It provides a sweet, clean, and floral flavor that perfectly complements the coffee.
Yes, this iced lavender latte contains caffeine since it is made with cold-brew coffee. For a caffeine-free version, use decaf coffee beans.
More Drink Recipes
If you liked this iced lavender latte, be sure to check out a few more of my favorite drink recipes:
- Pumpkin spice latte: A healthier, vegan version of the infamous Starbucks drink.
- Masala chai: Rich, creamy, and perfectly spiced vegan masala chai.
- Pumpkin spice smoothie: Nutrient-packed smoothie flavored with Autumn spices.
- Vietnamese plum soda: A sweet, salty, and sour drink popular in Vietnam.
Iced Lavender Latte
COLD BREW COFFEE CONCENTRATION
- 4 ounces ground coffee
- 4 cups water
LAVENDER ICED COFFEE
- 2 tablespoon Lavender Simple Syrup
- ¾ cups cold brewed coffee
- ¼ cup oat milk or another plant-based milk
- Ice as needed
- Combine water and coffee together in a wide mouth mason jar. Seal the lid to the mason jar and refrigerate for 20 to 24 hours. (Ratio: for every 1 cup water, there is 1 ounce ground coffee).
- After steeping your coffee, strain it using a coffee strainer or steel metal strainer. Store the coffee concentration in the refrigerator for days and use as needed. You can also use a French press for this process.
- Pour your cold brew coffee into a glass over ice. Leave at least ¼th room in your glass for the milk.
- Add the lavender syrup. (Add more or less according to taste).
- Top your drink off with oat milk. Stir before tasting.