This homemade dairy free lavender latte was first inspired by the famous Medina Café in Vancouver, BC, Canada. I had travelled to Vancouver in 2016 and fell in love with Medina’s lavender latte. The bold espresso notes mixed with the subtle floral lavender undertone and a bit of sweetness from the syrup was truly heavenly. I had to try to make my own version. Many tweaks to the recipe later, this is the simplest version I have landed on. You can make this latte with coffee or dandy blend tea for a caffeine free option. Hope you enjoy!
Dairy Free Lavender Latte
- 3/4 cup boiling water
- 1 tbsp Dandy Blend tea* (herbal caffeine free coffee substitute)
- 1/2 tsp dried lavender flowers
- 1/2 cup full fat coconut milk or oat milk
- 1 tsp pure maple syrup
- 1/2 tsp vanilla extract
Steep hot water, dandy blend and lavender flowers for 15 minutes.
Strain tea, place tea and the rest of the ingredients into a high speed blender.
Blender on high until smooth. Pour into your favorite cup and enjoy!
*If you want to make this latte with coffee instead of dandy blend, simply substitute your brewed coffee for the boil water and dandy blend.