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Honey Lavender Cold Brew

Honey Lavender Cold Brew

This honey lavender cold brew proves that a genuinely refreshing summer recipe needs nothing beyond culinary lavender, real honey, and a patient fifteen-minute steep. You follow the gentle simmer, the full cooling time, and the gradual sweetening step, and this drink rivals anything sold on a seasonal cafe menu. Whether you drink it plain or dress it up with cream, this recipe turns a pile of laundry into an excuse for a genuinely elegant afternoon coffee.
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Prep Time 10 minutes
Cook Time 5 minutes
30 minutes
Total Time 45 minutes
Servings: 2
Course: Drinks
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cold brew coffee
  • 1 cup water
  • 2 tablespoons dried culinary lavender
  • 1/4 cup honey
  • 2 cups ice cubes
  • 1/4 cup milk or cream (optional)

Equipment

  • Small saucepan
  • Fine mesh strainer
  • Glass jar

Method
 

  1. Make the syrup
    You add the water, dried culinary lavender, and honey to a small saucepan and bring it to a gentle simmer for about five minutes, avoiding an aggressive boil that risks a sticky mess on the stove.
  2. Let it steep
    You remove the saucepan from the heat and let the lavender steep in the warm syrup for fifteen minutes. A few extra minutes from getting distracted does not ruin the batch.
  3. Strain and cool
    You pour the steeped syrup through a fine mesh strainer into a jar, discarding the lavender buds and letting the syrup cool completely before using it. Hot syrup poured over ice ruins the entire drink.
  4. Prep the glasses
    You divide the ice cubes between two serving glasses, with extra ice never hurting the final result.
  5. Pour the coffee
    You pour the cold brew coffee evenly over the ice in each glass.
  6. Sweeten it up
    You add two to four tablespoons of the cooled honey lavender syrup to each glass depending on how sweet you like it, starting with less since removing sweetness afterward is not possible.
  7. Add the cream
    You pour milk or cream into each glass if using, stirring lightly for a satisfying swirl before serving immediately.

Recipe Notes

  • Lavender: I only use culinary lavender, never the decorative kind.
  • Honey: I use regular honey. Maple syrup substitutes in a pinch.
  • Syrup: I let it cool completely before adding it to the coffee.
  • Cream: I use heavy cream for a dessert-like version, or skip it for something lighter.
  • Storage: I never store the fully assembled drink in the fridge.