Dried lavender
Water, divided
Sugar
Coffee
2% M.F. milk
In a small pan, over medium-high heat, bring to a boil 125 ml (½ cup) of water with the lavender. Reduce the heat and let simmer 20 minutes.
Strain the lavender buds and collect the flavoured water.
In a small pan, over medium-high heat, bring to a boil the remaining water with the sugar. Reduce the heat and let simmer about 4 minutes. Remove from heat and add the lavender water.
Pull a simple or double shot of espresso and add 30 to 60 ml (2 tablespoons to ¼ cup) of the lavender mix. Finally, froth the milk and add to the latte.
The mix can be kept 1 week in the refrigerator.
