Prep 5 mins
Cook 5 mins
As I was brewing a cup of coffee for myself this morning, dreaming of summer and the beautiful lavender bushes that will soon be blooming outside in our yard, the idea came into my head to brew coffee with lavender. I promptly went online to Google and sure enough, there is coffee with lavender out there on the market. You can use fresh blooms or dried buds in this recipe. The question remains: how much lavender? I took a wild guess. Check out this mixture for sweetening the coffee: Vanilla Sugar. Coffee not your cup of tea? Try this instead: Lavender Blue Tea
- filtered water
- 2 -3 tablespoons freshly ground coffee (I used a full-bodied Breakfast Blend)
- 1 sprig lavender flowers (read *Note) or 1⁄2 tablespoon dried lavender flowers (read *Note)
- vanilla sugar
- cream (heavy cream, soy milk, etc.)
- *Note: I estimated the amount of ground coffee and lavender to use for this recipe. Depending on the type of coffee maker you have, it may be necessary to adjust the amounts.
- Pour filtered water into the coffee maker.
- Place the ground coffee in the coffee maker basket and add the lavender.
- If desired, add sugar and/or cream.
2 of 3 of us liked this! We used a french press with 4 Tbs coffee, 12 oz of water and one large fresh lavender. Thanks for posting a fun recipe. Made for Culinary Quest 2014, PNW Region.
There are a lot of mixed reviews on this recipe but I happen to enjoy lavender so had to try it. I'm glad that I did as, for me, it came out lovely. I used the dried lavender, a Tahitian vanilla bean (half of, just the seeds scraped out) and splash of heavy cream with Splenda in a 12 oz mug. My coffee of choice was and is Van Houtte, Mexican, medium roast, organic. :D
Not good at all. Very medicinal tasting; dumped the whole pot after two sips. I'll stick to lavender desserts thanks.