I finally posted. *yes*

Finding the time to upkeep a blog is difficult, not going to lie. It requires setting aside the plethora of unending housework and other projects, and putting in the hours of figuring, deleting, re-doing, re-designing, creating, photographing, perfecting/making the recipes, ect. And with the arrival of our 8th child plus summer and all of its projects, it has been a bit challenging. Having said all that, this blog is unquestioningly a special little hobby that I’m not planning on quitting. I’m going to work on some schedule with posting, like once every two weeks.

So it's beautiful summah and refreshing drinks are basically everything. While most of us feel that iced coffee is a staple in summer, today we are promptly elevating it by bringing lavender into the scene. We start by making a simple lavender syrup, and then you incorporate that into your iced coffee to create aromatic, floral notes, but nothing overpowering. As with anything lavender flavored, you want to add just enough syrup to create those pleasant, pretty notes; you shouldn't get hit with intense lavender flavor as you sip, you know?

Lavender Syrup

Go be adventurous and give this drink a try, because it's so elegant, and so, so GOOOD.

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Lavender Iced Coffee (with lavender syrup)

Take your iced coffee to the next level by adding pleasant, floral notes of lavender with a homemade syrup. Refreshing, elegant, and delicious.

Ingredients

Lavender Syrup:

1 cup water
3 Tbsp dried culinary lavender buds/flowers
1 cup granulated sugar

Iced Coffee:

Ice
3 shots espresso
pinch salt
1 tsp maple syrup
3 Tbsp lavender syrup
Heavy whipping cream
Milk

Instructions

In a small saucepan over medium heat, stir together sugar, water, and lavender buds until sugar is dissolved. Bring to a consistent simmer. Don't stir the syrup once the sugar is dissolved, otherwise it will crystallize. Dipping a pastry brush into water, brush the sugar down from the sides of the saucepan frequently while syrup is simmering to avoid crystallization. Simmer uncovered for 15 minutes.
Remove syrup from heat, cover, and steep for 15 minutes more.
Strain through a sieve into a glass jar, pressing on the lavender buds with a spoon to extract all the syrup. Store in the fridge.
For the iced coffee, fill a glass halfway with ice. Add 3 shots espresso,* 3 Tbsp lavender syrup, pinch of salt, and 1 tsp maple syrup (or honey). Stir to combine well and add a good pour of heavy cream, then fill to the top with milk. Stir to your liking, top with lavender buds, and enjoy.

Notes

*If you have a manual espresso machine that produces strong, intense espresso, a double shot might be strong enough. Since my espresso machine is automatic, it's espresso isn't as strong, so three shots was perfect.