Earl grey lattes are the perfect hot beverage for the cool, foggy mornings here in Northern California.
My friend grows lavender in her yard — and apparently she despises lavender — so I reap the rewards! My initial thought was to make lavender ice cream (like in the movie It’s Complicated), but I shifted course for now and whipped up my Earl Grey Lattes with lavender syrup.
And for a cool, slightly foggy morning here in Northern California … I highly recommend it.
Ingredients for the lavender syrup:
- 1 cup granulated sugar
- 1 cup water
- 3 tbsp of lavender blossoms
Directions:
Put sugar and water into a saucepan on high heat. Once sugar is dissolved and the mixture begins to simmer, add the lavender blossoms. Reduce heat so mixture maintains a light simmer. Let simmer for 10 minutes. Turn off heat and let mixture continue to steep for another 30 minutes. Strain blossoms from syrup and store syrup in an airtight container in the fridge for up to two weeks.
Ingredients for the vanilla cream:
- 1 cup heavy whipping cream
- 1 vanilla bean/pod
- 2 tsp vanilla extract
Directions:
Put heavy cream into a saucepan and heat on medium. Once cream is starting to bubble around the edges, lower heat and add the vanilla bean and vanilla extract. Let simmer for about 10 minutes, stirring and watching the mixture so it doesn’t scorch/burn/curdle/etc. After 10 minutes, turn off heat and let the mixture steep for 20 – 30 minutes. Once steeped, take out the vanilla bean and slice off one end and squeeze out the seeds into the cream (you can also slice open the bean lengthwise and scrape out the seeds). Stir seeds into cream mixture. Store in an airtight container in the fridge for up to a week.
**I like to put my cream into the freezer for about 10-15 minutes prior to using it in my tea so it gets thicker. Once removed from the freezer, shake the container so it lightly whips the cream.
Ingredients for the earl grey latte:
- 1 earl grey tea bag
- 2 tsp lavender syrup
- 2 tbsp vanilla cream
Directions:
Make Earl Grey tea according to instructions. Once the tea is steeped, add the lavender syrup and mix. Top latte with vanilla cream.
Enjoy!
For another perfect-for-fall recipe, check out our Apple and Plum Crisp!
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