Silky, aromatic foam floating over chocolatey cold brew. Calm florals, café texture, sweetened your way.
Yield: 1 tallActive: 5 minTotal: 5 minLevel: Easy
Cold milk + light syrup = best, glossy foam.
Method
Build base: In a chilled glass add ice and 6–8 oz (180–240 ml) cold brew concentrate diluted to taste.
Make foam: In a cold cup, combine 2 oz (60 ml) barista oat or low-fat milk with 0–½ oz (0–15 ml) honey-lavender syrup. Froth 15–20 sec until thick and pourable. Optional: 1–2 drops 20% saline for balance.
Float: Pour foam slowly over the back of a spoon to float a cap. Dust with lavender sugar or cocoa (optional).
Go easy on lavender—add syrup drop-by-drop; it gets loud fast.
Quick Honey-Lavender Syrup
Warm 1 oz (30 ml) honey + 1 oz (30 ml) water. Stir in 1–2 drops food-grade lavender extract or steep ½ tsp culinary buds 10 min, strain, chill.
Tips
Use very cold milk for best foam stability.
Chocolate-leaning cold brew makes the florals feel plush.
Clear tall glass = visual “café” moment.
Variations
Lemon-Lavender: add ¼ oz fresh lemon to the coffee, not the foam.
Matcha Cap: whisk a pinch of matcha into the foam for pale green.
