Ingredients

For the Lavender Syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons dried culinary lavender (food-grade)
  • 1 teaspoon vanilla extract

For the White Mocha

  • 2 shots (2 oz) espresso (or strong brewed coffee)
  • 1/2 cup whole milk (or milk alternative like oat or almond milk)
  • 2 tablespoons white chocolate chips or white chocolate sauce
  • 1–2 tablespoons lavender syrup (adjust to taste)
  • Whipped cream (optional, for topping)
  • Dried lavender buds or white chocolate shavings (optional, for garnish)

Equipment

  • Small saucepan
  • Fine mesh strainer
  • Espresso machine or coffee maker
  • Milk frother or small saucepan for steaming
  • Measuring cups and spoons
  • Mug (8–12 oz capacity)

Instructions

Step 1: Prepare the Lavender Syrup

  1. In a small saucepan, combine 1 cup water and 1 cup sugar. Bring to a boil over medium heat, stirring until sugar dissolves completely.
  2. Reduce heat to low, add 2 tablespoons dried lavender, and simmer for 5 minutes.
  3. Remove from heat and let steep for 10 minutes.
  4. Stir in 1 teaspoon vanilla extract.
  5. Strain the syrup through a fine mesh strainer into a clean jar to remove lavender buds. Let cool completely. Store in the refrigerator for up to 2 weeks.

Step 2: Prepare the Espresso

  1. Brew 2 shots (2 oz) of espresso using an espresso machine or prepare 2 oz of strong coffee using a coffee maker or French press.
  2. Set aside and keep warm.

Step 3: Prepare the Milk and White Chocolate

  1. In a small saucepan or milk frother, heat 1/2 cup milk over medium heat until steaming (do not boil). Alternatively, use a milk frother to heat and froth the milk.
  2. Add 2 tablespoons white chocolate chips or sauce to the hot milk. Stir until fully melted and smooth.
  3. If using a saucepan, froth the milk mixture with a handheld frother or whisk for a creamy texture.

Step 4: Assemble the Lavender White Mocha

  1. Pour 1–2 tablespoons of lavender syrup into a mug, depending on desired sweetness.
  2. Add the 2 shots of espresso to the mug and stir to combine with the syrup.
  3. Slowly pour the white chocolate milk mixture into the mug, stirring gently to blend.
  4. Top with whipped cream, if desired.
  5. Garnish with a pinch of dried lavender buds or white chocolate shavings for an elegant touch.

Serving Suggestions

  • Serve immediately while hot for the best flavor.
  • Pair with a buttery croissant or shortbread cookie to complement the floral and sweet notes.
  • For an iced version, use cold milk, pour over ice, and skip the frothing step.

Notes

  • Adjust the lavender syrup quantity to balance the floral flavor to your preference.
  • Use food-grade lavender to ensure safety and quality.
  • If white chocolate chips don’t melt smoothly, use white chocolate sauce for easier blending.
  • Store leftover lavender syrup in an airtight container in the fridge and shake before using.

Nutritional Information (Approximate, per serving)

  • Calories: 220–250 (varies with milk type and whipped cream)
  • Sugar: 20–25g (adjustable with syrup amount)
  • Fat: 8–12g (depends on milk and toppings)

Enjoy your Lavender White Mocha Bliss!