Happy international coffee day! This is a food (drink) holiday I can get behind. I looooooove coffee, so I thought it would be nice to make us a special iced coffee to celebrate the occasion. Cue vanilla lavender iced coffee….
I know some people are put off by lavender but it is delicate and subtle here. I made a vanilla lavender syrup which I could drink straight up! It’s SO good! Think light, floral, heavy on the vanilla, delciousness…
The vanilla and lavender turn a regular iced coffee into something a little more special.
You could easily make up 2 or 3 different syrups and have an iced coffee bar for brunch, let everyone mix their own version. Oh that sounds so fun! I am definitely doing that! I’m thinking vanilla lavender syrup is a must, a mint syrup and maybe a raspberry syrup. Oh yes! You could even mix more than one syrup into your iced coffee….. Oh my. This needs to happen! Excuse while I send out an invite for Sunday brunch….
This iced coffee is so easy to make. Once you have the syrup you can make the iced coffee in under 3 minutes, and the syrup only takes 10 minutes! This is my kind of recipe! The syrup will keep for 2-3 weeks in the fridge so you can make it ahead and have delicious iced coffees everyday!
If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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Vanilla Lavender Iced Coffee
Ingredients
- 2 shots espresso
- 1 tbsp vanilla lavender syrup
- 250 ml milk
Vanilla Lavender Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 vanilla bean, split
- 2 teas dried culinary lavender
Instructions
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Place a handful of ice into a glass, pour in the espresso and the lavender syrup. Give it a stir to combine, pour in the milk and serve.
Vanilla Lavender Syrup
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Place all ingredients into a small saucepan over medium heat, stir until the sugar dissolves. Bring to a simmer and simmer for 5 minutes.
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Allow the syrup to cool fully, strain through a fine mesh sieve and pour into a bottle or jar. Syrup will keep for 2-3 week sin the fridge.
