I have a thing for stripes. And for lavender iced coffee. And for fresh Spring tulips. And for reading good books in my bed in the middle of the afternoon.
Spring is slowly waking up and it feels like our whole house is too. The late sunset, the windows cracked open just a bit, the fresh blooms poking up from the thawed ground. We've tucked away our snow boots, mittens and big, puffy coats in favor of denim jackets, shiny rain boots and umbrellas. While savoring the cool air from outside as my curtains waft in the breeze, I jotted down a new recipe for a deliciously scrumptious lavender honey iced coffee to share with you.
Then, you just have to whip up a lavender simple syrup. This time I also added in some honey. Just combine one cup of water with one cup of sugar and ¼ cup of honey in a pan. Add in two tablespoons of dried lavender (or more or less depending on your taste preference) and bring it to a boil. Once the sugar dissolves, simmer for about ten minutes. Once the syrup starts to thicken it is ready. Keep in mind that the syrup will thicken more as it cools. I pour mine into a glass jar and store in the fridge. I can’t speak to how long a typical jar will last because I tend to go through mine pretty quickly…
Lastly, fill your preferred glass with ice and pour your cold brew coffee about ¾ of the way full. Add in your cream of choice and then finish it off with one tablespoon of your honey lavender syrup. Again, more or less depending on your taste preference. Give it a stir and you’re all set. It’s so sweet and refreshing, perfect for Spring if you ask me.
"Spring: a lovely reminder of how beautiful change can truly be."
xx
This post is sponsored by Cameron’s Coffee. All thoughts and opinions are my own.
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