Iced coffee season is here! I absolutely love iced coffee and fell in love with it even more when I was travelling in Vietnam… Vietnamese iced coffee is a whole new iced coffee experience. They do it with condensed milk which makes it serioussssly delicious- so creamy and sweet. If you haven’t tried it you’ve got to. Even if you don’t have a sweet tooth I’m certain you’d like it.
As I’m commuting into work each day, usually half asleep and greeted by the heat of the underground, I decided to make a batch of iced coffee to take with me to work.
I’m a big fan of flavoured coffees too and so thought it would be interesting to try adding a homemade syrup to give it a little twist. We had some fresh lavender growing in the garden and as my mum keeps bees, there’s always some honey in the house so that was that, lavender-honey iced latte it would be!
Lavender-honey iced latte
2 tbsp ground coffee
250ml boiling water (1 mug full)
2 tsp ground sugar
Pinch of fresh lavender buds
2 tsp honey
1 cup water
Make the coffee- put the coffee in a jug/ bowl and add the boiling water and sugar, stir well. Leave it to cool in the fridge overnight.
To make the syrup, combine the lavender, honey and water in a small pan and let it simmer gently for about 10 minutes. Then use a small sieve/ strainer to remove the lavender buds so that the syrup is smooth.
The next morning, strain the coffee into a mason jar through a sieve to get rid of the coffee grounds. Add an equal amount of milk to the jar. Add the syrup, give it a stir and serve with ice!