Easy Homemade Coffee Lavender Syrup (Step-By-Step Guide)
Last updated on July 22nd, 2025 at 03:06 pm
I still remember the first time I tasted lavender in a latte; it was spring, and a local café had it as a seasonal special. I wasn’t expecting much, but that first sip completely changed how I felt about floral flavors in coffee.
The mix of creamy milk, bold espresso, and just a hint of lavender was unexpectedly comforting.
The fact is lavender works well in coffee drinks. It softens the bitterness of espresso and adds a relaxing, and almost spa-like aroma. If you’ve never tried it before, it’s one of those things you don’t realize you’ll love until it’s in your cup.
In this post, I’ll walk you through how to make your lavender syrup from scratch. From what ingredients to use, step-by-step instructions, how to store it, and a few cozy drinks you can make with it. So let’s start brewing!
Why Make Lavender Syrup at Home?
If you’ve ever tried a floral latte at a café and thought, I wish I could make this at home, well, you can. And homemade lavender syrup? It hits different. So here are some reasons why you should make it from scratch:
Customizable Flavor Strength
Lavender has a bold personality, and depending on how much you steep, it can go from subtle to soapy taste real quick. When you make your syrup, you get to decide how strong the floral notes are. I like mine mellow, enough to notice it without overpowering the espresso.
Fewer Preservatives Than Store-Bought Syrups
Many commercial syrups are packed with ingredients I can’t pronounce (and I’ve tried). Meanwhile, homemade lavender syrup is typically made with water, sugar, lavender, and sometimes a dash of vanilla or lemon zest. That’s it! Clean and simple.
Great for Seasonal Drinks
Lavender and warmer months click. You get this refreshing, botanical layer that works beautifully with cold brew or even an iced matcha. Honestly, I reach for it as soon as the weather hints at spring.
Works Beautifully in Iced or Hot Coffee Drinks
Lavender plays well with both hot lattes and iced drinks. I’ve added it to cappuccinos, flat whites, and even oat milk iced coffee and it never disappoints. It’s the kind of versatile syrup you’ll use all year if you let yourself.
Step-by-Step Guide to Making Lavender Syrup
Equipment
- Small Saucepan:
- Fine-Mesh Strainer or Cheesecloth:
- Wooden spoon or heat-safe spatula
- Glass jar or bottle with a lid (for storage)
Ingredients
- 2 tbsp dried culinary lavender (I like using Spicewalla, but any food-grade lavender will work)
- 1 cup water
- 1 cup granulated sugar (or ¾ cup honey for a floral twist)
- Optional: ½ tsp vanilla extract or a few strips of lemon zest
Instructions
- Step 1) Simmer Lavender and Water: In your saucepan, bring the water to a gentle simmer and not a rolling boil. Next, add the lavender buds and stir them in gently. You want to let the mixture steep for 5 to 10 minutes, depending on how strong you want the floral notes (I usually go for 7).
- Step 2) Strain and Add Sugar: Using your fine mesh strainer or cheesecloth, strain out the lavender buds and return the liquid to the pan. Afterward, add the sugar and stir continuously over low heat until it has dissolved completely. If you’re adding honey instead, don’t let it boil and warm it enough to melt smoothly.
- Step 3) Cool, Bottle, and Store: Remove from heat and let it cool until it hits room temperature. Next, pour the syrup into a clean glass jar or bottle, screw on the lid, and store in the fridge. It should stay good for up to two weeks.
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How to Use Lavender Syrup in Coffee & Desserts?
Once you’ve made your homemade lavender syrup, the fun begins because you have many ways to use it beyond just coffee.
1 – Iced Lavender Lattes
I usually add about 1 to 2 teaspoons of lavender syrup to a shot of espresso and pour it over ice with oat milk. The floral notes mellow out the bitterness of the espresso.
2 – Lavender Honey Cold Brew
If you’re into cold brew, try this combo: a splash of lavender syrup, a drizzle of honey, and cold brew concentrate over ice. Then give it a good stir or shake. If you want, you can add a dash of cream for an extra smooth texture.
3 – Add a Dash to Cappuccinos or Flat Whites
Lavender syrup also works beautifully with hot milk-based drinks. I’ve added a dash to my cappuccino foam and it gave this light floral scent without being overpowering. Just go easy at first, too much can get a little perfumey.
4 – Combine with Vanilla or Matcha for Floral Café-Style Drinks
I once mixed lavender syrup with vanilla and almond milk for an iced drink, and it turned into this dreamy, almost lavender-cream soda vibe.
For matcha lovers, a splash of lavender syrup adds a soft, floral twist to your iced latte, enough to complement the earthiness.
5 – Desserts That Work Well
Lavender syrup is amazing drizzled over vanilla ice cream or lemon sorbet. You can also brush it over sponge cakes before frosting, stir it into whipped cream, or even mix into buttercream frosting for lavender cupcakes. I also enjoy lavender + lemon bars? Delicious.
Coffee Lavender Syrup: Tips & Tricks
Lavender syrup is simple to make, but there are a few tricks I’ve picked up that can really improve both the flavor and the look of your final syrup.
1 – Start with 1 tsp per drink
I usually start with just 1 teaspoon in my coffee or latte and taste from there. Sometimes, even that’s enough; it’s one of those flavors that lingers.
2 – Use filtered water for better flavor
Tap water’s fine in a pinch, but if your tap has any chlorine or weird aftertaste, it’ll show up in your syrup. I learned this the hard way when one batch had this funky metallic edge to it. Ever since, I’ve been using filtered water and the difference is surprisingly noticeable. You notice a cleaner and smoother taste.
3 – Don’t over-steep
The first time I made this, I thought, “More lavender = more flavor.” Yeah… don’t do that. The reason is that steeping for more than 10 minutes made it bitter and almost like perfume. I suggest sticking to 5–8 minutes if you want it mellow and fresh.
4 – Add a touch of food coloring
This is purely for fun, but if you’re gifting it or want that “café aesthetic,” a tiny drop of natural purple food coloring can make it pop. Otherwise, the syrup tends to be more golden or amber, depending on the sugar you use. Just don’t go overboard unless you want your drink looking like grape soda.
Last Thoughts
Got your twist or a favorite way to use it? Drop your ideas or questions in the comments. I’d love to hear what you come up with. Just steep, swirl, and voilà.
