Last weekend, the cookie monster and I took a short trip down to Charleston to visit my mom. Aside from the heat, it was great to have a change of scenery that included swamps, beaches, some alligators and other interesting wildlife, lots of preppy clothes and cowboy boots (which I secretly adores), and of course good ole barbecue. We indulged in corn bread, smoked ribs, fried chicken, and some-game changing brioche apple stuffed French toast. Expect a remake in the future for that one. As we wondered the downtown area in the humidity, we came across and cute coffee shop that was serving a honey lavender iced latte. It was not overly sweet or overpowered with lavender. All the flavors were just right. I knew after chugging it down (as I tend to do with most iced coffee) I wanted to make my own at home. So here
Here's the cold-brew formula I tend to follow from the kitchn
HONEY LAVENDER ICED LATEE
24 hours 10 mins
1 latte plus extra cold brew
- 1/3 cup good ground coffee (I love Kona coffee!)
- 3 teaspoons of cooking grade lavender OR 2 drops of lavender essential oil
- 2 ½ cups of water (or enough that fills your jar/container)
- ½ tablespoon honey
- ¾ cup milk of choice (Cashew milk makes this super creamy!)
- Combine the lavender, coffee grounds, and water into a 16 oz mason jar. Place the lid on the jar and shake it. Place in the refrigerator for at least 24 hours.
- Strain the coffee through a fine mesh strainer. (I do this twice to ensure no coffee grounds are left.)
- Add ½ tablespoon of honey into a drinking glass with a small amount of warm water. Stir to create a simple syrup-like consistency. Then fill the glass about hallway full with the cold brew coffee. Top with you milk of choice and stir vigorously. Pour over ice.