Lavender Latte
Time: 5 Min
Difficulty: Easy
Milk Based
This floral hot coffee drink gets some added zing from the lime zest garnish.
Ingredients
• 1 espresso cup: we suggest a honey processed Geisha Arabica bean with a light roast. Its sweet berry and red fruit notes complement the floral quality and sweetness of the lavender syrup
• 10 ml/0.34oz Lavender syrup
• 1 tbsp lavender
• 30 g/1oz granulated sugar
• 35ml/1.18oz water
• Semi-skimmed milk, cold from the fridge
• Grate to taste: Lime zest
• 10 ml/0.34oz Lavender syrup
• 1 tbsp lavender
• 30 g/1oz granulated sugar
• 35ml/1.18oz water
• Semi-skimmed milk, cold from the fridge
• Grate to taste: Lime zest
Method
Step 1
1.Use a Latte macchianto glass
2.On hot mode, make a doppio (double espresso)
3.Add the ingredients to a saucepan and cook over medium heat for 5-6 mins or until the sugar has melted. Allow to the resulting syrup cool and add 10 ml/0.34oz to the espresso
4.Select the hot function, on full froth, and dispense until the milk reaches the top
5.Grate over some lime zest to add some sharp acidity to cut through the sweet floral flavour
1.Use a Latte macchianto glass
2.On hot mode, make a doppio (double espresso)
3.Add the ingredients to a saucepan and cook over medium heat for 5-6 mins or until the sugar has melted. Allow to the resulting syrup cool and add 10 ml/0.34oz to the espresso
4.Select the hot function, on full froth, and dispense until the milk reaches the top
5.Grate over some lime zest to add some sharp acidity to cut through the sweet floral flavour
