Coffee based cocktails are so often associated with after-dinner drinks. There’s the infamous White Russian and of course Irish Coffee, but we wanted to create a drink that was more Mother’s Day brunch and less dessert at an old-fashioned Italian restaurant. —Jen Pinkston
Cinnamon or nutmeg for dusting
In This Recipe
Over medium heat combine water and sugar in a saucepan and bring to a boil. Reduce heat and add lavender. Simmer for 5 minutes, then remove from heat and allow to cool for 15-20. Pour into a bottle or jar. (We used this one. This step can be completed up to 5 days in advance and you can use this lavender simple syrup in all kinds of other baked goods or on top of pancakes or waffles!)
Using your espresso maker pull two shots for each glass, add 1 tablespoon of lavender simple syrup, 2 ounces of gin, and fill the remainder of the glass with steamed almond milk. Top with foam, extra lavender, and a light dusting of cinnamon or nutmeg if you wish!