Lavender iced coffee with vanilla and almond milk

Floral lavender, smooth vanilla, and creamy almond milk meet crisp iced coffee for a café moment at home. It is refreshing, elegant, and easy to customize to be sugar free. Grab a glass and some ice, then make this in five minutes.

• Balanced flavor, the vanilla softens lavender so it’s fragrant, not soapy.
• Low sugar and low calorie, healthier option.
• Creamy without dairy if you choose plant milk and coconut whipped cream.
• Simple copycat iced coffee at home.
• Easy to batch for brunch or a coffee bar.

• 1 cup brewed coffee, cold or iced
• 1 to 2 tablespoons sugar free lavender syrup, adjust to taste
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk, or any milk you like
• Ice cubes

Optional toppings

• Whipped cream, coconut or regular if you don’t mind dairy
• Pinch of dried culinary lavender for garnish

Good to know

• Sugar free syrups vary in sweetness. Start with 1 tablespoon, taste, then add more.
• Use large, hard ice. Coffee melts them slower. You can also freeze extra coffee into ice cubes for zero dilution.

1. Brew the coffee

Make it in a French press or use any brewed coffee you have on hand.

French press basics

• Grind coarsely (think sea salt).
• Ratio for stronger iced coffee, 1 gram coffee to 12 to 14 grams water, or about 2 rounded tablespoons coffee per 6 ounces water.
• Heat water to about 200°F, pour over grounds, stir once to wet everything, put the lid on slightly ajar, steep 4 minutes.
• Press slowly for 20 to 30 seconds, then pour the coffee out of the press right away so it does not keep extracting.

Fast option

• Pull 1 to 2 shots of espresso over ice, then top with cold water to reach 1 cup if you prefer.

2. Chill it

• Quick chill your coffee: set a metal bowl in an ice bath, pour in the hot coffee, stir 1 to 2 minutes, then refrigerate. Faster chilling means less watery drinks.
• You can also chill it in the fridge uncovered for 10 minutes, then cover to avoid fridge odors.

3. Build the drink

• Fill a tall glass all the way with ice.
• Add 1 tablespoon lavender syrup and the vanilla, then pour in the cold coffee. Stir 10 to 15 times so the syrup does not sit at the bottom.
• Taste and tune. Add syrup by the teaspoon until it is just right. A tiny pinch of salt (a few grains) softens bitterness if needed.

4. Add the milk

• Pour in the almond milk for a creamy finish. Barista style almond or oat milk gives the fullest texture.
• For a layered look, add milk first, then pour coffee down the back of a spoon. Or pour coffee first and float the milk for an ombré effect.

5. Finish and serve

• Top with whipped cream if you like.
• For garnish, lightly crush 6 to 8 culinary lavender buds between your fingers, then sprinkle through a small sieve so woody bits stay out. Less is more here.
• Slide in a reusable straw, give a final stir after a couple minutes as the ice relaxes.

Perfect if you do not have a bottle on hand.

• Heat 1 cup water with 1 cup allulose or erythritol, stir until dissolved.
• Remove from heat. Stir in 1 to 1.5 teaspoons culinary lavender buds. Steep 10 to 15 minutes.
• Strain very well. Stir in 1 teaspoon lemon juice to brighten. Chill. Keeps 2 weeks in the fridge.

• Brew up to 3 days ahead. Store in a sealed jar in the fridge.
• Lavender syrup keeps 2 weeks chilled. You can also freeze extra syrup in an ice cube tray for easy portions.
• For a coffee bar, set out iced coffee, milk choices, syrup in a small bottle, a pinch bowl of lavender, and a note to start with 1 tablespoon syrup.

Troubleshooting

• Too bitter? Grind coffee beans coarser, steep a touch shorter, use slightly cooler water, and always decant right after pressing.
• Too weak or watery? Brew stronger coffee, fill the glass fully with ice before pouring, and add a few coffee ice cubes.
• Too floral? Reduce the syrup amount, skip the dried bud garnish, or add 1 to 2 teaspoons more vanilla and a splash of milk.
• Separates quickly? Stir longer at the start or top with cold foam which blends slowly.