Directions

Make the Honey Lavender Syrup:

• In a medium saucepan, combine the water and honey over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is dissolved.
• Add the dried lavender to the saucepan. Gently simmer for fifteen minutes, stirring occasionally.
• Remove the saucepan from the heat and let it cool to room temperature for fifteen minutes.
• Strain the syrup into a glass jar, then discard the lavender.

Make the Pistachio Cold Foam:

• Chill a two-cup glass measuring cup in the freezer for 5 minutes.
• Pour heavy cream, milk, and honey lavender syrup into the chilled measuring cup. Use a handheld frother to froth the ingredients together until thickened, foamy, and about doubled in height. Alternatively, place a glass jar fitted with a lid in the freezer for five minutes. Combine the ingredients in the chilled jar, tightly screw the lid on, and shake.
• Pour honey lavender cold foam over iced coffee or cold brew, garnish with a drizzle of honey or a few lavender buds, and enjoy!

Notes:

• The honey syrup yields a little less than ½ cup, so there will be leftover syrup. Store in an airtight container in the refrigerator for up to five days to use for fresh cold foams throughout the week.
• If you prefer a very thick cold foam, combine the heavy cream, milk, and honey lavender syrup in the chilled measuring cup, then freeze for another 5-7 minutes before frothing.

Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 3-4 (makes ½ cup honey lavender syrup / 1 cup of honey lavender cold foam)