Along with the beautiful changes to our landscape and the sweet fragrances that fill the air, I am thrilled with the changes Spring brings to our table. Just as we pulled out the last bit of venison from the freezer, Cheyne started pulling trout out of the river. Fresh local greens are available at the markets and I keep thinking maybe this year I will be brave and harvest some dandelions. Maybe.
But what to put in my coffee cup when the hot brew seems overdone and yet coconut iced latte is just too...summer? Lavender-Honey latte.
Now, honestly, I have some guilt sharing this with you because it is the brainchild of the coffee gurus at the local coffee house I love and would visit every day if I had more subdued children and a budget that would allow it...but I don't. So I had to (yes, HAD to) discover an almost-as-good home version that would get me through these cool and rainy days when a trip to the coffee house isn't possible but the fragrant and earthy goodness of a lavender-honey latte is the only thing that will satisfy.
So I did some experimenting, and here is what I came up with:
3/4 cup honey
3/4 cup water
4 drops lavender essential oil (Make sure it is a high-grade oil that is safe to ingest. I get mine from here.)
Mix water and honey together in a sauce pan over medium heat until ll blended (do not boil). Let cool to room temperature. Add lavender essential oil. Store in glass container in fridge.
Add 2 teaspoons (or to taste) to 12 oz latte.
It is delicious both hot and iced and it is surprising how the difference in temperature brings out different flavor notes.
Don't have a fancy-pants espresso maker at home? Neither do we. Here's how we make a latte at home:
AeroPress method - it lacks the crema (the thin layer of foam on top of a traditionally brewed espresso), which is very unfortunate, but it works.
We do it like this (she's a genius, I tell you), but we don't even have a frothing wand, so we use a baby food processor like this one. Use what you have.
For iced lattes don't worry about frothing the milk, just add 6 oz cold milk to two shots of espresso.
So what's been brewing at your place lately?