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–+ servings
Iced lavender cream latte in a glass, made with oat milk and espresso, topped with purple lavender cold foam.

Iced Lavender Cream Oat Milk Latte

By Chloe Martin
Sip your way through a lush, blossoming meadow with this dairy-free iced lavender cream oat milk latte. This vibrant layered drink features rich espresso, creamy oat milk, and a floral lavender sweet cream cold foam for a delightful latte with a springtime twist.
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PREP TIME:10 minutes
COOK TIME:20 minutes
TOTAL TIME:35 minutes
SERVINGS: 1
COURSE: Drinks
CUISINE: American

Ingredients
 

Lavender Simple Syrup

  • 3 tablespoons dried lavender buds
  • 1 cup water
  • 1 cup pure cane sugar (or white sugar)
  • 1 teaspoon vanilla extract or vanilla bean paste (optional for extra flavor)

Lavender Sweet Cream Cold Foam

  • 2 tablespoons dairy-free heavy cream (or canned full-fat coconut milk)
  • 1 tablespoon oat milk
  • 1 tablespoon lavender syrup (use the homemade recipe or use store-bought)
  • ¼ teaspoon acai powder (or a few drops of natural red and blue food coloring)

Latte

  • handful of ice cubes
  • ¾ cup oat milk
  • 2 shots (1 ounce or ¼ cup) espresso (see notes for substitutions)
  • 1-3 teaspoons sweetener of choice (optional, to taste — such as vanilla syrup, sugar, agave, or more lavender syrup)

Instructions
 

Make Lavender Simple Syrup

  • If using store-bought syrup, you can skip the homemade syrup steps.
    In a small saucepan over medium heat, combine lavender buds and water. Bring to a boil, then add the sugar.
  • Reduce the heat to maintain a gentle simmer and stir until the sugar dissolves. Let it simmer for 15 minutes.
  • Turn off heat and stir in vanilla, if using. Allow the lavender to steep as it cools, about 30 minutes.
  • Strain the syrup through a fine-mesh sieve into a jar or airtight container, discarding the lavender buds. Your syrup is now ready to use.
    Note: This recipe makes about ¾ cup of syrup, so you’ll have extra. Cover and store in the fridge for up to 2 weeks — you can use it in lattes, lemonade, mocktails, and more.

Make Lavender Sweet Cream Cold Foam

  • In a small glass, combine dairy-free heavy cream, oat milk, a tablespoon of the prepared (or store-bought) lavender syrup, and acai powder.
  • Use a handheld milk frother to whip the mixture until thick and smooth, with the consistency of pourable whippped cream. If you don't have a milk frother, combine the ingredients in a jar, secure the lid, and shake until creamy — it won’t be quite as thick, but still delicious. Set aside.

Assemble the Latte

  • Fill a glass half full with ice. Pour in the oat milk and espresso. If desired, add your sweetener of choice. Stir to combine. Taste and adjust sweetener or oat milk as needed.
  • Top latte with the lavender sweet cream cold foam. Sip and enjoy!
    Note: I recommend not to stir the layers together (swirling them together a little is okay) and sip directly from the glass rather than using a straw. This way, you get some latte and some cold foam in every sip, while still enjoying the contrast between the two.

Notes

Espresso substitutes: Mix 2 teaspoons of instant espresso with ¼ cup of hot water, or use ½ cup of strongly brewed coffee.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!