Lavender Oat Milk Latte (Printable)

Creamy oat milk meets lavender syrup and espresso for a calming dairy-free drink.

# 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 (to taste)
07 - Ice (optional, for iced latte)

# How To Make:

01 - Combine water, granulated sugar, and dried lavender buds in a saucepan. Gently simmer over medium heat while stirring until sugar fully dissolves, then continue simmering for 2 minutes. Remove from heat, allow mixture to steep for 5 minutes, strain out 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, unless preparing iced; for iced, use cold oat milk directly.
04 - Add lavender syrup to the mug or glass, pour in espresso or coffee, then top with oat milk. Stir gently to combine.
05 - To serve iced, place ice in the glass before adding the coffee and oat milk.
06 - Sprinkle dried lavender buds or add a twist of lemon zest for garnish if desired.

# Expert Advice:

01 -
  • If you ever need a gentle lift, this latte feels like a hug in a mug (and the floral scent is secretly addictive).
  • No dairy needed—the oat milk makes it creamy, comforting, and perfect for sharing with anyone avoiding milk.
02 -
  • Don't let the syrup simmer too long—the lavender can go bitter in a flash, and I learned that after my first batch tasted like soap.
  • The oat milk froths best when cold, but I never rush; letting it heat slowly gives that velvety foam I crave.
03 -
  • When straining syrup, use a fine mesh to catch any stray buds—your latte will be smooth, not gritty.
  • Mix syrup and espresso before adding milk for the prettiest swirl and flavor layering.
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