Your first cup of coffee in the morning is arguably as joy-inducing as a bouquet of flowers. And with this refreshing (and eye-opening) recipe from Cassie Winslow's new book Floral Libations, you get both at once. Mix everything together before you go to sleep, and you'll wake up to a combination of sweet, fragrant lavender sugar and freshly brewed coffee that'll save you both time and money spent at the coffee shop on the way to work.
Iced Lavender Café au Lait
Reprinted from Floral Libations by Cassie Winslow with permission by Chronicle Books, 2019
Yield: 4 servings
Prep Time: 5 minutes, plus overnight chilling
Cook Time: N/A
Total Time: 5 minutes, plus overnight chilling
For the Lavender Sugar:
3 tablespoons dried lavender
1 cup cane sugar
For the Coffee:
4 cups hot, freshly brewed coffee
¼ cup lavender sugar
2 cups whole milk
4 sprigs dried organic lavender for garnish
1. Make the lavender sugar: In a food processor or spice grinder, grind the lavender for about 2 seconds—yes, it goes by quickly! This will reduce the size of the petals just slightly and open them up a bit to bring out the flavor, without turning them into a powder.
2. In a small bowl, stir together the lavender and sugar. For optimal flavor, wait about 1 week before use. Store in an airtight container at room temperature for about 6 months.
3. Make the coffee: In a large bowl or pitcher, stir together the hot coffee and lavender sugar. Place the mix in the fridge for about 6 hours or overnight to chill.
4. When you are ready to make the cafés au lait, fill 4 glasses with ice. Pour 1 cup of the coffee and lavender mixture into each glass followed by ½ cup of whole milk. Stir until combined. Garnish each glass with a sprig of lavender.