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Author Notes: 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
- 4 Shots Espresso
- 2 cups Almond Milk
- 2 cups Water
- 2 cups Sugar
- 2 tablespoons Lavender
- 4 ounces Gin
- dashes Cinnamon or nutmeg for dusting
- 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!
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