The following post was made in collaboration with Lauren Schulte of @TheBiteSizePantry and Bent Tree Coffee. Product was provided by Bent Tree Coffee and recipe development and photography were provided courtesy of Lauren Schulte.
I’ve concocted countless lattes using Bent Tree’s delicious single-origin, whole bean coffee blends, but I think my favorite has to be this Dark Roast Iced Lavender Latte. Bent Tree’s Black Squirrel Dark Roast lends a smooth sweetness that is as decadent as a gourmet chocolate bar, making this latte a dessert-like treat perfect for any hot summer day.
- 1 cup water
- 2 cup white sugar
- 1 cup milk (traditional or dairy-free is fine)
- 4 Tbsp. of fresh or dried lavender
- 1 Tbsp. Hershey’s chocolate syrup
- ¼ cup Bent Tree Black Squirrel Dark Roast Blend, cold
- 1 cup crushed ice
- Mix together water, sugar and lavender in a small saucepan. I used fresh buds from my Millcreek Gardens lavender plant, but dried lavender also works.
- Bring everything to a boil. Once it starts bubbling, lower the heat to medium-low and allow to simmer for a few minutes. Stir so all the sugar is dissolved.
- Remove from heat and allow to sit uncovered for about half hour for the syrup to thicken.
- Strain the lavender out and store the syrup in a glass jar or bottle. It can be stored in the refrigerator for up to two weeks.
- Brew the coffee however you like and allow coffee to cool a bit before making the latte.
- Stir together the coffee and the prepared simple syrup in a glass. Top with ice and milk.
- Stir and enjoy!