Yields 1 serving
I hate watered down coffee, so I created a drink that gets better and stronger as it sits. Frozen Lavender Latte. The slightly warm almond milk gently coaxes the super concentrated coffee from it’s frozen hibernation. The result is a perfectly balanced summer pick me up.
For the Cold Brew Cubes
1 cup medium to dark roasted beans, ground
3 ½ cups filtered water
Place the coffee grounds in the bottom of a large French press or jar. Pour in the water, stir, and let stand overnight at room temperature.
Press the plunger down if using a French press. If using a jar, strain the coffee through a mesh colander lined with cheesecloth into a second jar.
Pour the cold brew into ice cubes trays and freeze until solid.
For the Latte
2 to 3 Cold Brew Cubes
1 ¼ cups unsweetened almond milk slightly warmed
2 tablespoons Lavender Simple Syrup (Below)
Place the Cold Brew Cubes in a tall glass. Add the almond milk and simple syrup. Stir and enjoy.
Chop secret: For best results, use a silicone mold for your cubes. This type of mold is indestructible and ensures the cubes pop out easily and cleanly.
LAVENDER SIMPLE SYRUP
Yields about 2 cups syrup
1 cup agave nectar or honey
1 cup water
2 tablespoons edible lavender buds
Whisk the agave or honey and water together in a small saucepan. Stir in the lavender and bring to a boil over medium-high heat, then, reduce the heat to medium and simmer 10 minutes. Remove the saucepan from the heat and cover tightly with a lid or foil and allow to come to room temperature, at least 4 hours.
Once cool, strain the syrup through a fine-mesh sieve into a glass bottle or jar. Use immediately or store in an airtight container in the fridge for up to 2 weeks
