One of the reasons I started this blog was for me to document flavours and ideas that I come across.
When Starbucks Canada released their Honeycomb Lavender Latte, I knew I had to try it. First, because it was limited edition and only released in Canada (a surefire way to get someone to try something is by calling it “limited edition!”) And second, I love anything lavender.
Lavender Earl Grey tea lattes are one of my favourite winter drinks — there’s something uplifting about the fragrance and aroma of lavender that seems to calm and soothe me. (In fact, all my soaps and laundry detergents are lavender-scented!)
WHAT’S IN THE DRINK?
The Iced Honeycomb Lavender Latte is a straightforward drink to make. It’s a milky espresso-based drink with:
- cold foam
- lavender syrup and
- honeycomb on top
When I tried the Starbucks version, I found it a little weak in lavender flavour (that’s probably because I love strong flavours) and it had way too much ice. Starbucks uses a light blonde espresso roast which adds to the lightness of the overall drink.
HOW I MADE THIS COFFEE DRINK AT HOME
To recreate this at home, I made a Purple Lavender Simple Syrup that is steeped full of lavender. This is key to getting a pronounced lavender flavour.
Feel free to adjust the amount of lavender syrup to your taste. I also went all out and got real honeycomb for this drink, but if you can’t find honeycomb, you can easily substitute honey.
SWEET & FLORAL NOTES
Honey and lavender are a natural pairing, and it works well in this creamy, cold and smooth drink. I find that the sweet and floral notes make this drink highly addictive. I have also tried this with cold brew coffee and it tastes amazing.
OTHER RECIPES YOU MAY ENJOY
Let me know if you try out my Iced Honeycomb Lavender Latte. Tag me on Instagram @siftandsimmer or leave me a comment below.
Have you tried Starbucks Canada’s Honeycomb Lavender Latte yet?
Iced Honeycomb Lavender Latte
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ¼ tsp vanilla extract
- 1 Tbsp organic honeycomb or use honey + extra for garnish
- 2 Tbsp Purple Lavender Simple Syrup
- a few ice cubes
- ½ C espresso cooled
- ½ C milk or non-dairy milk, such as soy, or almond milk
- organic culinary lavender flowers for garnish, optional
- Add in vanilla extract, honey, and Purple Lavender Simple Syrup into a glass. Place a few ice cubes and pour cooled espresso over top.
- In a separate mason jar, use an electric frother for a few seconds to froth the milk. (If you don't have a frother, you can add a lid to the mason jar and shake vigorously for about 20 seconds).
- Pour the frothed milk over top of the coffee, garnish with a drizzle of honey and lavender flowers (if you wish) and serve immediately.