In a separate saucepan add ½ cup of sugar, 1 cup water, ¼ cup dried lavender. Bring to a simmer stirring to dissolve sugar for about 3 minutes. Remove from heat and allow to cool.
Remove from heat and steep for 20 minutes. Strain out flowers and discard.
This is a basic simple syrup once it’s done just with lavender added to it. This can be transferred to storage container and kept in the refrigerator for two weeks.
To make the Lavender Latte
Simmer Half and Half until warm then use a frother to create foam. The foam isn’t necessary, just a nice addition.
Place 3 Tablespoons (or more depending on your level of sweetness) of Lavender Syrup in a mug or glass tea cup. Pour hot, strong coffee over syrup and stir until blended. Top with warm Half and Half. Garnish with dried lavender if desired. You can’t really eat it though as it’s like biting into uncooked rice. Honey is a nice adds to this.
The Lavender Syrup can be adjusted to desired sweetness.
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Release Date September 6 Cover Designer Okay Creations Photographer Lindee Robinson Cover Model Andrew Kruczynski This collection includes: An introduction to Out of Bounds Never
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