Lavender Simple Syrup Recipe for Teas, Scones, and More

Calming and cozy, lavender is the ultimate herb for aesthetic, aroma, and flavor. My latest obsession has been recreating a lavender London Fog latte I had at a café one evening, and this simple syrup is the secret.

Like any syrup, you’re going to be infusing the herb in water overnight to extract the most volatile oils possible. Then you will boil out the water with a myriad of sweeteners. I have my personal favorites listed in the recipe below, as I think this combination tastes best with lavender. You can choose your sweeteners of choice, but keep in mind that white table sugar results in thick stickiness, and liquid sweeteners require more boiling time. Sugar substitutes will likely result in a thinner syrup, as well.

DO NOT boil the lavender flower with the sugar. This will just make a mess and can cause the flavor to turn bitter.

DO brew a concentrated cup of your favorite lavender tea to add to the syrup mixture while boiling. The tea I prefer also includes chamomile and lemongrass, which I think complement the lavender beautifully. This of course makes the syrup no longer just a “lavender” syrup, but the lavender flavor is predominant and delightful nonetheless. I also find that a hint of bergamot enhances the lavender beautifully, but for my purposes, I use pure orange and vanilla extracts.

Lavender Simple Syrup Recipe

• 1 cup dried lavender buds soaked in 8 oz filtered water overnight
• 1/2 cup raw honey
• 1/2 cup white sugar
• 1/2 cup Stevia in the Raw
• 1/2 cup agave
• 4-8 oz favorite lavender tea (optional)
• 2-3 drops pure orange extract
• 1 tsp pure vanilla extract

Instructions:

Soak the lavender buds overnight in filtered water. Here’s a tip on finding lavender buds: harvest them yourself from a pesticide-free bush in the early morning when the flowers are at their bluest. Cut right above the next node (upcoming bud) to facilitate additional growth. If you’re buying buds online, choose a pack with the most color.

Also know that any aerial (above ground) part of the lavender is edible and contains volatile oils: stems, leaves, and so forth. So when you infuse your water with the plant, all parts are fine to use, but the green bits will inevitably be a tad more bitter.

The following day, after your flower-infused water is brown, strain out the flowers and pour the water into a saucepan. Brew a small cup of your favorite lavender tea (or other complementing herbs) and add that liquid to the saucepan as well.

Set your heat to medium-low and add your sugars and extracts. When this starts boiling, your kitchen will smell lovely. I don’t personally use a candy thermometer, but a more thorough cook may wish to gauge the heat. Never allow the temperature to rise above 250° Fahrenheit, which is a “hard ball” candy-forming temperature. Ideally, you want to keep your temperature at 230-235° F, during which small bubbles form and arise, releasing evaporated moisture.

Your syrup is finished when the amount in your saucepan has reduced by about half. The more moisture you reduce, the thicker your syrup will be, but this varies depending on the type of sugar you use (such as Stevia in the Raw, which may not get terribly sticky so much as frothy). I don’t mind a thinner syrup, which integrates easier into tea than thicker syrups that require dissolving.

The finished syrup will be a light brown. Agave sweetener, especially a darker variety, will result in a darker syrup. I don’t recommend adding coloring to the syrup, but one may wish for a beautiful purple color and add food coloring accordingly. If so, I recommend using a plant-based food dye.

Lavender London Fog Latte Recipe

Now that you have your lavender simple syrup, a lavender London Fog latte is a cinch.

Tea mixture:

• Black, Earl Grey, rooibos, or nettle tea
• Lavender buds
• Chamomile (optional)
• Lemongrass (optional)

I prefer using a loose leaf mixture of my own making, which can include any or all of the herbs above. I also love my stainless steel tea strainer to contain all the leaf bits. Lean heavier on the lavender and the black or nettle tea leaves. Nettle is a phenomenal decaffeinated replacement for black tea, as are rooibos. I’m partial to the nettle flavor-wise.

Milk options:

• Dairy milk
• Almond milk
• Oat milk
• Soy milk

Fats in these milks enhance flavors beautifully, which is why I usually turn my sweetened teas into lattes. But not all milks taste the same. I use an unsweetened vanilla almond milk from my local grocer. Some almond milks have a heavier taste, and most oat and soy milks influence the tea’s flavor. A strong milk may ruin any tea, so I recommend discovering your favorite milk variety well before making this latte.

Add ins:

• 1-2 Tbsp Lavender simple syrup
• Additional sweetener (optional)
• Whipped topping (vegan or dairy-based)

Truth be told, the lavender simple syrup is sweet enough to give this latte its spectacular flavor, but the more syrup you add, the stronger your lavender flavor will be. If you prefer a subtler taste, opt for less syrup and possibly add a replacement sweetener, or drink it straight without more sweetener. I have a bit of a sweet tooth, so I prefer to use Stevia in the Raw, which has a lower sugar content and uses maltodextrin, which is mostly considered safe for consumption (diabetics should consult their healthcare providers for advice).

I also like to froth my lattes for a smooth and light layer of foam. I use a handheld battery-powered frother. However, a bit of whipped topping may also do the trick.

How to Use Lavender Simple Syrup

Besides adding it to teas like the lavender London fog latte, lavender simple syrup may be used in cocktails, lemonade, drizzled on ice cream or confectionaries like pancakes or shortbread cookies, mixed with powdered sugar as an icing, or added as a replacement wherever honey is called for.

Storing Lavender Simple Syrup

Assuming no bits of the herb make their way into the final product, lavender simple syrup should last a few weeks on the countertop in a glass container. I store mine in a glass syrup dispenser. Keeping the syrup in the refrigerator will extend the lifespan to a few months.

Note as well that honey is a natural preservative, so if you opt to use more honey to sweeten your syrup, you are more likely to keep bacteria at bay.

Effects of Lavender Tea

Between the warm lavender, chamomile, sugar, and caffeine (if you’re like me), you will likely experience some sleepiness after finishing a cup. I recommend limiting your intake to about 8 ounces (one regular-sized mug) to minimize drowsiness during the day.

However, this tea is soothing and calming, so enjoy a cuppa on a stressful day!