Springtime is finally here and what better way to celebrate than with a spring-themed coffee recipe? Malu’s Lavender Blossom uses freshly made lavender syrup and can be enjoyed hot or iced, and with or without milk.
The best part? The base for this recipe is made with The Elegant, Malu’s single origin Ethiopia Degefa. A bright, clean cup bursting with notes of strawberry and caramel, The Elegant is the perfect foundation for a recipe that brings as much joy (and aroma) as a fresh bouquet on your coffee table.
Makes one Malu Lavender Blossom
6oz Malu’s The Elegant pour over coffee
1 tbsp lavender syrup (see below)
4 oz frothed milk of choice, optional
Sprig of fresh lavender for garnish, optional
For the lavender syrup:
½ c water
½ c sugar or sweetener of choice
¼ c fresh lavender buds (or dried culinary grade)
To start, you will make your lavender syrup by combining water and sweetener of choice in a small saucepan, stirring over medium heat until the sugar dissolves.
Add fresh or dried lavender buds and bring to a simmer, then reduce heat and let sit for 15 minutes, stirring occasionally. Remove from heat and let cool. Strain syrup through a cheesecloth or mesh sieve to remove lavender buds.
While waiting for the syrup to cool, brew your coffee per usual, following the steps on the back of the single serve pour over pouch.
In a separate glass, froth your heated milk and add a tablespoon of lavender syrup. Add your milk to your freshly brewed coffee. If you prefer iced, allow the coffee to cool and use cold milk, then add ice accordingly.
If not using milk, you can just add the lavender syrup directly to your brewed coffee.
Top your Malu Lavender Blossom with a sprig of lavender for added joy.
**You can store your lavender syrup in an airtight container in the fridge for up to 30 days. Enjoy in your daily coffee, baked goods, lemonade, and sparkling water all month long.