Dirty Matcha Pistachio Milk Latte with Lavender Syrup
Overview
SERVINGS: 6-7 / PREP TIME: 20 MIN / COOK TIME: 5 MIN
Matcha and lavender for spring? Groundbreaking. This latte will wake you up and delight your senses, plus the lavender syrup will make your whole house smell like an actual dream. Lavender as an herb is quite floral - I use it as a syrup because it compliments the earthiness of the matcha. Both the pistachio milk and lavender syrup can be made for a week’s worth of use, so you’re one and done on your coffee order.
Ingredients
For the Lavender Syrup
2 tbsp lavender leaves
¾ cup water
½ cup honey
½ tsp vanilla extract
½ tsp Himalayan pink salt
Sprinkle of cinnamon
For the Latte
1 scoop collagen peptides (I use Garden of Life)
2 tbsp lavender syrup
1 tsp ground matcha
1/4-1/2 cup pistachio milk (see Basics for homemade pistachio milk)
Double shot of espresso (or more if you’re like me and need an extra dirty morning drink)
Equipment
Stock pot for syrup
Mason jar or airtight container
Coffee or espresso maker
Milk steamer or frother
Tulip coffee mug from World Market :)
Instructions
Make your lavender syrup by combining lavender, water, honey, cinnamon and vanilla extract in a stock pot over medium heat. Bring to a boil, stirring frequently, then reduce to a simmer over medium low heat for 10 minutes. Remove from heat and pour into jar or container. Leave on counter, unopened, until entirely cooled (about an hour). Refrigerate overnight and use a mesh strainer to remove lavender before use. Keeps in the fridge for a week.
Place collagen peptides in mug with lavender syrup. Pour espresso over the top. Froth with hand frother or stir to combine.
Steam pistachio milk with matcha and pour over espresso mix.
If not using a steamer, place matcha in mug with lavender syrup and froth with hand frother.
Catch the Tutorial
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