Lavender Coconut Iced Latte
A luxurious plant-based coffee drink blending creamy coconut milk, aromatic lavender, and bold espresso for a refreshing, indulgent experience.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/2 cup coconut milk (full-fat canned or coconut milk beverage)
- 1/2 teaspoon lavender syrup
- 1 shot espresso (about 1 ounce) or 1/4 cup strong brewed coffee
- Ice cubes
- Optional garnishes: lavender sprigs, edible flowers, or coconut flakes
Instructions
- Fill a glass with ice cubes, leaving about an inch at the top.
- Pour the coconut milk over the ice.
- Mix the lavender syrup with the hot espresso until combined.
- Slowly pour the lavender-espresso mixture over the back of a spoon to layer over the coconut milk.
- Let the layers settle briefly, then stir before drinking.
Notes
Use hot espresso to help blend the syrup smoothly. Shake canned coconut milk well before using. Start with less lavender syrup and adjust to taste. For a blended version, shake all ingredients with ice and strain into a glass.
Nutrition
- Serving Size: 1 latte
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: lavender coconut iced latte, dairy-free coffee, vegan latte, floral latte, iced coffee, plant-based coffee
Find it online: https://alexandrarecipes.com/lavender-coconut-iced-latte/