Every single afternoon, I make myself an iced coffee. It’s my little treat that I look forward to every day. I thought it would be fun to play around and try some flavorings to add to my iced coffee to perk it up in different ways, cue: lavender honey iced coffee. I have a couple lavender plants in my yard, they are beautiful, smell so calming and remind me of Provence — but, it’s the one herb I don’t cook with often enough. I have been into making various simple syrups for cocktails lately, so making one for my daily iced coffee was a no brainer.
The floral notes in the lavender honey syrup are subtle, but pair so lovely with the nuttiness of the coffee. The syrup is made only with honey, water and lavender, no added sugar, so the earthiness of the honey shines through. This recipe makes extra lavender honey syrup, so jar it up and save it for another use, even an evening cocktail. Making coffee ice cubes are something that transforms ice coffee, in my opinion. I started to make the coffee ice cubes over half a year ago, and I will never go back to regular ice cubes…just try, you’ll see why. I hope you enjoy this very easy lavender honey iced coffee recipe!
Lavender Honey Iced Coffee Recipe
Lavender honey syrup
Cooled down coffee or cold brew
Coffee ice cubes
Choice of milk, half and half or alternative milk (oat, almond, cashew)
- Add your coffee ice cubes to your glass
- Add cold coffee to glass
- Add 1-2 Tablespoons lavender honey syrup and stir
- Add your choice of milk, stir again
- Add a pretty garnish if you wish! Top with a few lavender leaves or a sprig of lavender
- I don’t like my coffee sweet most of the time, so I opted for 1.5 Tablespoon of syrup and that was perfect for my taste. But adjust as you wish!
- If you have a milk frother (like a Nespresso or a hand held frother), I suggest frothing your milk prior to adding it!
- When you add your milk, keep in mind as the ice cubes melt it will make your coffee a bit stronger, versus to diluting it like regular ice cubes do
Lavender Honey Syrup
Makes 1/2 cup syrup
1/2 cup honey (I like to use a raw unfiltered, but any will do)
1/2 cup water
2 Tablespoons fresh lavender leaves
- Put honey, water and lavender in a saucepan over medium-low heat.
- Cook until the honey dissolves, this should only take a couple of minutes.
- Once the honey is dissolved, remove the saucepan from heat and continue to steep the lavender for another 1-2 hours, stirring here and there.
- Pass the syrup through a fine mesh sieve and store into a container, such as a jar, and refrigerate.*
*Note: the syrup will last in the refrigerator for up to 2 weeks. This is a delicious syrup to use in cocktails, too!
Coffee Ice Cubes + Iced Coffee
Ice cube tray (I like this one)
Brewed coffee, cooled down
For the ice coffee cubes and iced coffee, I always make a pot of coffee in the morning double the size of what I normally make. Then, I take half and cool it down in the fridge. With half of my cooled down coffee, I will pour them into ice cube molds and freeze for at least 24 before using. If you want, make a big batch so that you have coffee cubes for the week waiting for you in your freezer.
The other half of the cooled coffee will settle in the fridge until you’re ready for your iced coffee (I wouldn’t let it sit for longer than 2 days). Another option would be to craft your own cold brew coffee, I like this recipe, which uses a French press — it’s very easy and the flavor has a lot of depth. But if you often are in a rush and forget to make your cold brew the night before, the cool-down-your-morning-brew method is the one I frequent the most as of late.