Lavender Oat Milk Latte (Print Version)

Soothe your senses with creamy oat milk and aromatic lavender blended in a comforting vegan latte.

# 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, for iced latte

# Cooking Steps:

01 - Combine the water, granulated sugar, and dried lavender buds in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Continue simmering for 2 minutes.
02 - Remove the saucepan from heat and allow the mixture to steep for 5 minutes. Strain out the lavender buds using a fine mesh strainer, then set the syrup aside to cool.
03 - Brew two shots of espresso or 1/2 cup of strong coffee according to your preferred method.
04 - Heat oat milk in a saucepan or froth with a milk frother until hot and foamy. For an iced version, skip heating and use chilled oat milk.
05 - Pour 2–3 tablespoons of lavender syrup into each cup. Add the espresso or coffee, then top with hot or cold oat milk. Stir gently to blend.
06 - If preparing an iced latte, add ice before pouring in the espresso and oat milk. Optionally, garnish with a sprinkle of dried lavender buds or a twist of lemon zest.

# Expert Advice:

01 -
  • The floral flavor is a revelation—no more boring lattes, just fragrant comfort you can make any day.
  • I love that oat milk makes it creamy without dairy, so almost anyone can enjoy it.
02 -
  • If you use too much lavender, the latte will taste bitter—always start with less and add more to taste.
  • Using a fine mesh strainer prevents gritty bits from ruining the smooth syrup—it's a game changer for silky drinks.
03 -
  • Let the syrup cool completely before adding to milk to prevent curdling.
  • A sprinkle of dried lavender on top adds aroma without changing the taste.
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