These pretty floral coffee latte recipes harness the floral flavors of elderflower, lavender, rose, and hibiscus. Just top with frothed milked, dried flower petals, and natural sweetener for a unique and delightful morning brew.
Mixing things up with my daily cup of coffee is one of my favorite ways to get creative. Why not add hot chocolate? Or make my own almond milk creamer? Maybe even a splash of Kahlua on a bad day, ha!
My latest experiment: Flowers!
I like to de-stress with a lavender chamomile latte before bed, but caffeine is a must-have for starting my day so these recipes include coffee. These pretty lattes bring in the lighter floral and somewhat fruity sweetness of lavender, rose, and hibiscus. You can also add these floral flavors to your favorite tea.
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How To Make Flower Coffee
To make a floral coffee, you can infuse your coffee with floral flavors by using ingredients like edible flowers, floral syrups, or even adding a touch of floral essence.
Now, I know the idea of floral flavors and coffee might be intimidating. But when used in small amounts, these subtle floral flavors are a great accompaniment to coffee as long as they’re not too overpowering and they’re served with natural sweeteners like honey, maple and coconut sugar.
Flower Latte Ingredients
The basic ingredients for making floral coffee are:
- Freshly brewed coffee — Your preferred coffee type, like espresso or drip coffee
- Edible flowers — such as lavender, rose petals, or jasmine
- Floral syrup — water, sweetener like honey or maple syrup, and edible dried flowers
- Milk or cream
And these are our favorite flavor combinations:
Rose Elderflower Latte
- ¼ cup food-grade dried rose petals
- 1 teaspoon elderflower blossoms
Lavender Honey Latte
- 2 tablespoon food-grade dried lavender
Hibiscus Vanilla Latte
- 3 tablespoon dried hibiscus petals
- 1 seeds of 1 vanilla bean
Floral Latte Instructions
Brew Your Coffee: Brew up a pot of your favorite coffee. You can infuse the coffee by adding a small pinch (about ¼ to ½ teaspoon) of edible flowers like lavender, rose petals, or jasmine to your coffee filter or infuser. Brew your coffee as usual, allowing the hot water to flow through the flowers. Alternatively, you can add the flowers directly to your coffee grounds before brewing.
Make Floral Simple Syrup: The easiest way to make flower coffee is by creating a flower–infused simple syrup. Just add your sweetener, some water and 1-2 tsps of dried flower petals to a small saucepan and simmer for a few minutes. Then remove the mixture from the heat and let it continue infusing for another half hour.
Make Floral Coffee: Combine coffee and 1-2 tablespoons simple syrup in a mug (feel free to use more or less syrup to sweeten to your liking). Top with frothed milk and additional flower petals.
Garnish with Flowers: Top your cup with a fresh edible flower or a generous sprinkle of dried edible flowers for a delicious, pretty, & unique latte. We found ours at a local organic health food store, but you can easily find food grade flowers online.
Experiment with Floral Flavors: Our favorite recipes are below, but feel free to play around with your flavors. Experiment with different flowers and flavorings to find the combination that you enjoy the most.
Since you control how much simple syrup to put in your latte, you get to control how strong the flavor (i.e., it’s nearly impossible to mess this up!). And if you find the floral taste to be a bit too much, just cut back on simple syrup and add plain sweetener to taste. Enjoy your unique and fragrant floral coffee!
3 Floral Coffee Recipes
Ingredients
Elderflower Rose Latte
- 1 cup water
- ½ cup maple syrup
- ¼ cup food-grade dried rose petals
- 1 teaspoon elderflower blossoms
- 1 cup coffee, brewed
- ½ cup milk, frothed
- Edible flowers
Lavender Honey Latte
- 1 cup water
- ½ cup honey
- 2 tablespoon food-grade dried lavender
- 1 cup coffee, brewed
- ½ cup milk, frothed
- edible flowers
Hibiscus Vanilla Latte
- 1 cup water
- ½ cup honey
- 3 tablespoon dried hibiscus petals
- 1 seeds of 1 vanilla bean
- 1 cup coffee, brewed
- ½ cup milk, frothed
- edible flowers
Instructions
Elderflower Rose Latte
- In a saucepan, combine water, maple syrup, rose petals and elderflower blossoms. Bring to a soft boil, then turn to low and let gently simmer for 2-3 minutes, until sugar is fully dissolved, and the rose petals become more fragrant. Remove from heat and let sit for another 30 minutes.
- Strain mixture into a lidded container and allow to cool completely.
- To make the latte, combine coffee and 1-2 tablespoons simple syrup in a mug (feel free to use more or less syrup to sweeten to your liking). Top with frothed milk and additional flower petals.
- Store any unused syrup in the fridge.
Lavender Honey Latte
- In a saucepan, combine water, honey and lavender blossoms. Bring to a soft boil, then turn to low and let gently simmer for 2-3 minutes, until sugar is fully dissolved, and the lavender becomes more fragrant. Remove from heat and let sit for another 30 minutes.
- Strain mixture into a lidded container and allow to cool completely.
- To make the latte, combine coffee and 1-2 Tablespoons simple syrup in a mug (feel free to use more or less syrup to sweeten to your liking). Top with frothed milk and additional flower petals.
Hibiscus Vanilla Latte
- In a saucepan, combine water, honey and vanilla bean seeds. Bring to a soft boil, then turn to low and let gently simmer for 2-3 minutes, until sugar is fully dissolved, and the hibiscus petals become more fragrant. Remove from heat and let sit for another 30 minutes.
- Strain mixture into a lidded container and allow to cool completely.
- To make the latte, combine coffee and 1-2 Tablespoons simple syrup in a mug (feel free to use more or less syrup to sweeten to your liking). Top with frothed milk and additional flower petals.
- Store any unused syrup in the fridge.
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