lavender honey vanilla cold brew [friday faves]

A couple weeks ago I was ordering my usual morning coffee when I noticed one of the daily specials had lavender in it. I had never tasted lavender before, so I thought I might as well give it a try….and that was the first day of the rest of my life.

But seriously. I have been OBSESSED with lavender lately. I think I have pinned a recipe for every single food you could possibly put lavender in. This lavender honey vanilla cold brew coffee is definitely my favorite experiment so far.



For the COFFEE:

I used Starbucks House Blend, which is a medium roast, but any kind of grounds will work. The best way to make cold brew is using a 3:1 ratio- three cups of cold water for every one cup of coffee grounds. It’s such a simple process! I poured the grounds into a Tupperware container, poured the water on top, closed the lid and just let it sit from around dinnertime to the next morning [recommended steeping time is between 12-16 hours].

Then I put a coffee filter inside of a wide funnel and filtered the mix through into a pitcher. This can be a little bit of a lengthy process, depending on how much you’ve made- I found it helpful to consistently rotate and lightly tap the funnel as I poured the mix in to keep it moving through.



For the SYRUP:

You’ll need two teaspoons of fresh lavender flowers [or one teaspoon of dried flowers], 1/2 cup of sugar, 1/2 cup of water and 1/2 cup of honey. [If you’re in Champaign, I went everywhere looking for lavender and finally found it at Great Harvest in Urbana.]

This syrup is super easy to make, too. Just dump the ingredients together into a small sauce pan over LOW heat and stir until the sugar has dissolved. Then turn the heat up a bit and let the mixture simmer for another six or eight minutes. You’ll know it’s done when you stick a spoon into the syrup and it completely coats the backside of it [a very thin coat…I thought the syrup was going to turn out a lot thicker than it did- it’s not supposed to be thick and sticky like maple syrup].

I strained the syrup into a mason jar to get rid of the dried lavender. I let it set in the fridge for a few hours and it thickened up a little bit.



I like cream in my coffee, but if you have more willpower than I do, you could also use skim or almond milk. I fixed up my usual coffee-to-cream-to ice ratio and then I added two tablespoons of the lavender honey syrup and about 3/4 of a tablespoon of pure vanilla extract. And oh my goodness it was delicious [obviously the best way to enjoy is in bed with a Nicholas Sparks book in your lap].




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