Lavender Iced Coffee
Everyone needs a go-to drink. One that can send all the stresses of life away and make a person feel at home. Make my Lavender Iced Coffee and send that stress right out the window. Made with coconut sugar, dark roast coffee, honey-infused lavender syrup, and a touch of cream, this will one drink you’ll come back to all summer long!
Everyone needs a go-to drink. One that can send all the stresses of life away and make a person feel at home. My go-to drink has always been coffee. Hot or iced, I love them both. Coffee has deep family roots for me. My dad and I use to explore our city by checking out all of the coffee shops in town. It’s a family tradition that still lives strong today and one that I will continue when I have children. Coffee for me is comforting, happy, calming, and has a familiar scent that I know and love.
Most people don’t know this, but dark roast coffee has less caffeine than light roast coffee. Most people think it’s the opposite, but it’s not. The blonde roast at at Starbucks has twice the amount of caffeine that their darker roast coffee’s have. So keep this in mind when drinking coffee, plus darker roast tastes better.
I created this delicious Lavender Iced Coffee that will give you a sense of calm and a boost of happiness on a warm day. It’s the perfect drink for when it’s crazy hot outside and you need a mood-boosting drink and you won’t need to go to your local fancy coffee shop and spend a silly amount of money on something that you can make at home.
With infused lavender and a delicious honey, lavender syrup, this iced coffee will make your day. You can infuse the lavender two ways and for this iced coffee recipe, I did both. Take your dark roast coffee and place in a tall, glass pitcher. Next, take culinary grade lavender buds which you can purchase here and place them into a tea satchel. Place the tea satchel into the brew and place the coffee in the fridge for 2-4 hours.
If you want a sweeter iced coffee you can also make your own honey infused lavender syrup. Take a 1/2-cup of honey and 1-cup of water in a saucepan and simmer on low heat. Next, add a half a cup of the culinary grade lavender buds into the saucepan and simmer the mixture on low heat for 10-15 minutes. Make sure to sir the mixture the entire time. Allow the syrup to cool and then strain the mixture, leaving out the lavender buds. Fun fact: I actually leave the lavender buds in my honey-lavender syrup! I know this may sound crazy, but I love lavender and don’t mind drinking it in my iced coffee, but I know most people prefer to strain the lavender buds.
After your honey-lavender syrup is made, add it to the lavender iced coffee. You can either place the mixture in the fridge or you can make your lavender iced coffee right away. This is how I make the perfect lavender iced coffee. I take a cold glass (preferably one that’s been sitting in the freezer for a bit) and place the iced coffee in the glass, leaving some room for ice and cream. Next, place 1-teaspoon of coconut sugar in the glass and mix until dissolved. Then, add in half-n-half or creamer of choice. Add some of the honey infused lavender syrup and tons of ice cubes and you’ve got the perfect lavender iced coffee. Another fun way to do this is to add the above ingredients to a cocktail shaker and shake everything up. This ensures that the lavender mixes well into the coffee and gives it even more flavor.
I take my iced coffee to go too and place in a cold tumbler and I’m ready for all of the summer adventures! If you adore iced coffee, there is no sense in spending pricey dollars buying it daily when you can easily make various versions at home.
I love coffee and I love seeing how creative people get with it. And in all honesty I’m famous on IG for my bulletproof coffee pours, so you could call me a coffee connoisseur or Kathy coffee!
Want to see more iced coffee versions on the blog this summer? Comment below and tell me how you like your iced coffee.
Lavender Iced Coffee
By Genevieve Jerome | Fitty Foodlicious
Everyone needs a go-to drink. One that can send all the stresses of life away and make a person feel at home. Make my Lavender Iced Coffee and send that stress right out the window. Made with coconut sugar, dark roast coffee, honey-infused lavender syrup, and a touch of cream, this is one drink you’ll come back to all summer long!
Makes: 4-6 servings
- 40-ounces of dark roast coffee
- 1-qaurter cup coconut sugar
- 1-cup culinary grade lavender buds
- ½-cup honey
- 1-cup water
- ¼-cup of half-n-half or milk of choice
- For the honey infused lavender syrup, take a ½-cup of honey and 1-cup of water in a saucepan and simmer on low heat. Next, add 1-cup of the culinary grade lavender buds into the saucepan and simmer everything on low heat for 10-15 minutes, stirring continuously.
- Let the honey infused lavender syrup cool and then strain into a glass jar, removing the lavender buds; set aside.
- Place the coffee in a glass pitcher and stir in the coconut sugar until it dissolves. Add as much creamer or milk of choice as you prefer. Next, pour in the honey infused lavender syrup into the coffee mixture and stir to combine.
- Add some ice to a glass and pour the prepared lavender iced coffee over the ice and enjoy!
- Recipe notes: Store glasses in the freezer for an hour before adding ice to the glasses so that the iced coffee stays colder longer. The lavender iced coffee will keep in a sealed glass pitcher in the fridge for up to 3-days.