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DIY Lavender Syrup

Lavender Syrup


- 1 cup water

- 1 cup white sugar

- 1 heaping tablespoon lavender buds


Mix 1 cup of water and 1 cup of white sugar and bring to a boil.

Then remove from heat and add 1 heaping tablespoon of lavender buds and stir.

Let it steep for 8 minutes, strain, and voila.

Enjoy in your latte, or on top of ice cream!

Usually recipes are found at the bottom of a detailed blog post. We know how annoying it can be to scroll to the bottom to find the recipe, so we have done it backwards. If you would like more detailed instructions and images to make a lavender latte, you can find that below. These photographs were taken of Peryton Coffee, two sisters who love sharing their passion for coffee.

Step One

In a small pot, mix one cup of water and one cup of white sugar (or organic coconut sugar) and bring to a boil. We prefer using organic coconut sugar, because it gives it a bit of a different flavour and the syrup isn't as sweet.

Step Two

Remove the pot from the heat and add 1 heaping tablespoon of lavender buds and stir.

Step Three

Let it steep for 8 minutes and then strain, separating the liquid from the lavender buds. Discard the lavender buds. Store the lavender syrup in the fridge for up to 2 weeks.

Step Four

Make an espresso shot, either using an espresso machine or Moka Pot. The Bialetti Moka Pot was made in 1933 in Italy and it is our favourite way to make espresso at home.

We often use Phil and Sebastian or Other Brother coffee beans, that we grind ourselves.

Step Five

Heat and froth your milk. If you do not have an espresso machine, you can heat your milk in the microwave and froth it using a French Press. Add the milk to the espresso.

Add 1.5 teaspoons of lavender syrup and voila!


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