This variant is so extraordinarily scrumptious and wonderful gratitude to nectar improved lavender rose straightforward syrup. I realize it sounds too extravagant, however it's genuinely the most effortless thing EVER to make.
All you need to do to make this syrup is bubble water, nectar, dried lavender, and dried rosebuds, at that point let it cool, and strain it. Furthermore, you're left with this! It's includes the absolute best somewhat sweet, botanical note to these espressos, being overwhelming.
- For the rose lavender honey simple syrup
- 3/4 cup water
- 3/4 cup honey
- 1/4 cup dried culinary lavender*
- 1/2 cup dried rosebuds*
- For the latte
- 1 tablespoon rose lavender honey simple syrup
- 1 shot of espresso
- 1/2 cup whole milk*
- crushed ice
- fresh rose petals or lavender for garnish, optional
Instructions
- rose lavender simple syrup
- In a medium saucepan, bring the water, honey, lavender, and rosebuds to a boil. Once boiling, stir for 10 seconds, remove from heat, and stir until honey is dissolved. Let cool completely. Once cooled, strain mixture through a fine mesh strainer into a container and discard lavender and rosebuds. Syrup will keep in a sealed container in the fridge for up to 2 weeks.
- latte
- Add the simple syrup to a glass. Fill glass with crushed ice. Pour the espresso shot over the ice, and top with milk. Stir really well to incorporate the syrup into the drink. Top with a fresh rose petal and/or a sprig of lavender if desired. Enjoy!
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