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Cold Brew Lavender Latte

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Spring has sprung! What better way to celebrate spring than with a refreshingly cold, pleasantly sweet, lavender latte. I’m not typically a cold coffee drinker, but this combination of soft botanicals, fluffy cream, and raw honey combined so well that I actually made seconds. Here’s how I did it:

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To a cup:

  • add 2-3oz coconut milk (or cream of choice)
  • add 1 ounce of lavender infused honey (recipe below)
  • add 1 tsp cooks almond powder
  • froth until doubled in volume

To your glass:

  • coat bottom of glass with honey
  • add ice
  • add 8 oz cold brew Balance Bland
  • add frothed cream
  • stir and Enjoy!

To Make lavender infused honey

  • Gently heat 1 c water in a pan
  • Add 1tbsp cooks almond powder, 1tbsp vanilla extract, and 1/8c lavender flowers
  • Simmer low for 5 minutes
  • Let water cool to 104 degrees, then add approximately 1 c raw honey
  • Stir until combined, then pour through sieve to separate out the lavender petals

- This maintains all of the benefits of the raw honey and allows it to remain shelf stable. You can refrigerate for peace of mind. 

P.s. I thought the coconut cream frothed up really well and plan to try this recipe again with full fat coconut milk to get a little extra depth of flavor. I’ll let you know how it goes :-)

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