Lavender Oat Milk Latte (Printable Version)

A soothing latte blending fragrant lavender, oat milk, and espresso for a creamy, dairy-free treat.

# What You'll Need:

→ Lavender Syrup

01 - 1/4 cup water
02 - 1/4 cup granulated sugar
03 - 1 tablespoon dried culinary lavender buds

→ Latte

04 - 2 shots (2 oz) espresso or 1/2 cup strong brewed coffee
05 - 2 cups oat milk
06 - 2–3 tablespoons lavender syrup
07 - Ice, optional

# How-To Steps:

01 - Combine water, granulated sugar, and dried lavender buds in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 2 minutes. Remove from heat and allow the mixture to steep for 5 minutes. Strain out the lavender buds and let the syrup cool completely.
02 - Prepare espresso shots or strong brewed coffee using an espresso machine or coffee maker.
03 - Warm oat milk in a saucepan or froth with a milk frother until hot and foamy. For an iced version, use chilled oat milk.
04 - Pour lavender syrup into a mug or glass. Add brewed espresso or coffee, followed by oat milk. Stir gently to blend.
05 - For an iced latte, add ice before pouring in espresso and oat milk. Serve immediately.
06 - Optionally top with a sprinkle of dried lavender buds or a twist of lemon zest.

# Tips for Success:

01 -
  • The lavender syrup is easy enough that you can make it ahead and secretly infuse your mornings with calm.
  • The creamy oat milk transforms the floral espresso into a comforting cup that's dairy-free yet full of body.
02 -
  • If you forget to strain the syrup well, the buds leave strange bits floating in your latte—always double-check.
  • Heating oat milk too fast can make it split or turn gummy—warm it gently for smooth results.
03 -
  • Always strain syrup twice for clarity and smoothness—the extra effort pays off.
  • A sprinkle of sea salt in oat milk subtly balances sweetness and makes the floral notes pop.
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