Celebrate the start of warmer weather with our Café au Lait featuring strong brewed coffee and a sweet and slightly floral honey lavender syrup. It’s Paris in Spring!
Ingredients
HONEY LAVENDER SYRUP
1 cup honey
1 cup water
2 tablespoons culinary dried lavender
CAFÉ AU LAIT
2 cups strong brewed coffee prepared using High Altitude™ Papua New Guinea
2 cups steamed milk
¼ cup prepared honey lavender syrup
½ teaspoon vanilla extract
Directions
Combine honey and water in a small saucepan and bring to a boil, cook for 1 minute over medium heat.
Stir in dried lavender, steep 30 minutes, strain. Store refrigerated up to 2 weeks.
Pour syrup into milk before steaming
Combine coffee, milk and vanilla in mug
Additional Recipe Notes
For dairy free, we suggest using soy or almond milk.
