Lavender Cold Foam: A Floral Café Recipe

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.

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.

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.

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.