Transform your instant espresso into a refreshing iced lavender latte. Perfect for Spring and Summertime (but we won't stop you from using it throughout the year).
First, make lavender syrup: Heat 2 tsp water + 2 tsp cane sugar + 1 tsp culinary lavender petals, and stir until sugar dissolves.
Second, make instant espresso: Stir 1/2 tbsp Mona Linda Instant Coffee into 1/4 cup (2 oz) hot water (150-170F).
Third, strain the lavender syrup into the instant espresso, and stir (no lavender petals should be in the espresso). It's okay if the lavender syrup hasn't cooled yet!
Finally, combine the lavender instant espresso with 1/2 cup (4 oz) milk of your choice and ice.
Tips: Water + sugar can be heated in the microwave, but be gentle. Try microwaving for 10 seconds, then stir for 10 seconds, then microwave for 5 more seconds. Water for the espresso can also be heated in the microwave; it typically takes 20-45 seconds for the 1/4 cup of water to reach the desired temperature (150-170F), depending on the mug you use. You could also double the recipe if you're making a latte for your loved one.
