There’s no limit to the ways honey can mix things up in the morning. With this recipe, honey becomes the perfect complement to your cup of morning joe. It starts with a honey-lavender syrup that’s right at home in an iced latte or even hot tea. You’ll want to refrigerate any that’s left over, because the syrup can last up to two weeks.
While you can substitute other milks, steaming whole milk causes it to caramelize like a marshmallow on a campfire, resulting in a coffeeshop-quality latte. Plus, the unique floral notes in each of our raw and unfiltered local honeys create a bouquet of flavors when mixed with lavender flowers. Together, they’ll make your cup much more than just a pick-me-up.
For Honey-Lavender Syrup:
½ cup of water
2 tbsp dried lavender flowers
½ cup Local Hive honey
2-4 shots of espresso or very strong coffee
¾ cup steamed whole milk (or milk substitute)
Honey-Lavender syrup, to taste
Whipped cream, optional
For Honey Lavender Syrup
- In a medium saucepan, bring the water, Local Hive honey and half the lavender to a boil.
- Once boiling, stir for 10 seconds, remove the mixture from heat and stir until the honey is dissolved. Then let the mixture cool completely.
- Once cooled, strain the mixture through a fine mesh strainer into a container and discard the lavender flowers.
- Add the syrup to a glass.
- Steam milk. If you don’t have an espresso machine or milk steamer, heat the milk in a small saucepan over medium heat. When you see bubbles begin to form in the milk, it’s ready.
- While the milk is steaming, pour the espresso shot over the syrup.
- Add the steamed milk.
- Top with a sprig of the leftover lavender.