In a small saucepan set over medium-low heat, heat milk, whisking for 3 to 5 minutes or until starting to simmer. Stir in honey syrup and vanilla extract. Whisk with a frother or hand blender until frothy.
Divide expresso between 2 mugs. Pour in frothed milk mixture and garnish with Lavender.
1 To make Honey Lavender Syrup, combine 1 cup (250 mL) honey and 1 cup (250 mL) water in a small saucepan and bring to a boil.
2 Cook for about 1 minute or until honey is dissolved.
3 Stir in 2 tbsp dried edible lavender flowers.
4 Let steep for 30 minutes, strain and let cool completely.
5 Can be covered and refrigerated for up to 2 weeks.
6 For a dairy-free latte, use unsweetened soy or almond milk.
SIP AND ENJOY
Sip it slowly, and savour the flavour.
IT'S GREAT MADE WITH
A special Winter blend of lively Latin American beans, and bold Asia/Pacific beans, the perfect complement to chilly days and frosty nights.