ONE SERVING
Ingredients
- 60 ml cold 2% milk or barista oat milk
- 1–2 teaspoons culinary lavender syrup
- Iced coffee, matcha or Earl Grey tea
THE METHOD
Step-by-step
- 01
Combine cold milk with 1 teaspoon lavender syrup.
- 02
Froth near the surface for 5–7 seconds.
- 03
Lower the whisk and continue for 10–15 seconds until smooth.
- 04
Taste; add only a small drizzle of extra syrup to the drink if needed.
01
How much lavender syrup to use
Start with one teaspoon per 60 ml milk. Strong commercial syrups may need even less. The foam should smell floral without tasting bitter or soapy.
Lavender pairs naturally with vanilla. If the syrup is very herbal, add half a teaspoon vanilla syrup rather than increasing the lavender.
02
Make simple lavender syrup
Warm equal parts sugar and water until clear, remove from the heat and add a small amount of culinary-grade dried lavender. Steep for five minutes, strain and cool completely before using.
Do not use decorative lavender unless it is labeled for culinary use. Store the syrup refrigerated in a clean container.
03
Dairy and dairy-free options
2% milk gives a neutral base that lets lavender stay clear. Barista oat milk adds a soft cereal sweetness and foams reliably. Unsweetened soy milk also works, though its flavor is more noticeable.
04
Best drink pairings
Lavender foam works over iced espresso, cold brew, matcha and Earl Grey tea. A lightly sweetened iced latte is the safest starting point because milk softens the floral notes.
QUICK ANSWERS
Frequently asked questions
How do you make lavender cold foam?
Froth 60 ml cold milk with about 1 teaspoon lavender syrup for 15–25 seconds, beginning near the surface and finishing deeper.
Why does lavender cold foam taste soapy?
Too much lavender was used or the syrup steeped too long. Dilute it with vanilla syrup or use a smaller amount.
Can I use dried lavender directly in cold foam?
It is better to make and strain a syrup. Dried flowers can create grit and interfere with a smooth texture.
Turn this guide into your recipe.
Choose your serving size and preferences, practice the technique, then take home a personalized formula.
