1. Grind up the dried lavender leaves with the coffee beans to make a double shot of espresso.
2. Brew a double shot of espresso into a small mug.
3. Fill a 14-16oz cup 3/4 of the way with ice. Pour the milk and maple syrup over the ice, then pour in the lavender espresso shot. Stir it up well because the maple syrup will fall to the bottom. Enjoy!
4. If you don’t have an espresso machine: Although I haven’t tried this with other methods, I believe it should still work for regular drip coffee or French press etc. Just grind up the lavender leaves with the amount of coffee beans you would use to make an 8 oz cup of coffee.

Modifications and variations:

• Sub honey in place of the maple syrup for a “honey lavender” flavor. Or you can also use coconut sugar instead.
• Make a hot latte by putting the espresso in a coffee mug and adding hot/steamed milk and the maple syrup.
• As noted in the recipe card, you can adjust the amount of lavender to preference. I have found that 1/4 tsp gives a very mild flavor, 1/2 tsp is a medium strength flavor, and 3/4-1 tsp is a very strong flavor. So adjust the amount of dried lavender to preference! My husband loves 1 tsp because he loves it strong, but I think most people will likely enjoy more of a 1/2 tsp ratio. But it’ll really depend on preference.
• Make it dairy-free by using a coconut milk, cashew milk, almond milk, oat milk, etc. Whatever you prefer. I definitely love using whole, grass-fed milk for the best flavor, nutrients, and protein, but if you typically enjoy another milk then go for it!