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5 from 1 vote

Floral Latte Recipes

Author: Stephanie Pollard

Ingredients

Elderflower Rose Latte

  • 1 cup water
  • 1/2 cup maple syrup
  • 1/4 cup food-grade dried rose petals
  • 1 tsp elderflower blossoms
  • 1 cup Starbucks® Pike Place® coffee, brewed
  • 1/2 cup milk, frothed
  • Edible flowers

Lavender Honey Latte

  • 1 cup water
  • 1/2 cup honey
  • 2 tbsp food-grade dried lavender
  • 1 cup Starbucks® Pike Place® coffee, brewed
  • 1/2 cup milk, frothed
  • edible flowers

Hibiscus Vanilla Latte

  • 1 cup water
  • 1/2 cup honey
  • 3 tbsp dried hibiscus petals
  • 1 seeds of 1 vanilla bean
  • 1 cup Starbucks® Pike Place® coffee, brewed
  • 1/2 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.