For months, my friend Rebecca tried to convince me to try her favorite espresso drink: a lavender latte. For months, I resisted. But oh, was I wrong! The bitterness of coffee works with floral lavender syrup for a drink that's surprisingly delicate but not at all twee. You'll have a lot of lavender simple syrup left over: Save it for future lattes (hot or cold!), or mix it into cocktails, use it to poach fruit, or brush it on cake layers before frosting them.
For this recipe, the Vitamix Aer™ Disc Container will give you an incredible amount of cold, milky foam, but you can also shake the milk and espresso powder in an ice-filled cocktail shaker for a less dramatic—but just as delicious—beverage. —Sarah Jampel
Make the lavender simple syrup: Combine the water, sugar, and lavender in a small saucepan. Bring to simmer over medium heat, stirring to dissolve the sugar. Once all of the sugar is dissolved, turn off the heat. Let the mixture cool to room temperature.
If using the Vitamix Aer™ Disc Container, place all of the ingredients into the container and run the machine, beginning on the lowest setting and increasing to the highest speed, for about 6 minutes.
Strain the syrup through a fine-mesh sieve and discard the lavender. Let cool completely. Store in the refrigerator for up to 2 weeks.
For the lattes:
Divide the 1 cup of cold brew and the 2 cups of ice among two glasses. Then, fill your cocktail shaker with additional ice. Add the milk and the espresso powder and shake like crazy for at least 30 seconds. Strain into the two glasses, then sweeten with the lavender syrup to taste.
If using the Vitamix Aer™ Disc Container, place milk and instant espresso powder into the container. Start on the lowest setting, then increase the machine to Variable 6 and blend for 30 seconds. Divide into the cups. Sweeten to taste with the syrup.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.