Cafe au lait dahlias are in bloom and to celebrate, we made iced lavender cafe au laits (since sadly, dahlias aren’t edible). Iced cafe au laits are a wonderful way to enjoy coffee during the summertime and the addition of lavender adds a special floral touch.
I feel quite fortunate to live in an area where dahlias are available from now until the fall. Dahlias are my absolute favorite (if you haven’t already noticed). They have so much character and can be as large as your face! They are so delicate and beautiful…
See below for how to make this delicious beverage…
Iced Lavender Cafe Au Laits
Makes two beverages
2 cups of your favorite coffee (I used Verve’s The 1950)
1 cup whole milk (I used Claravale‘s Raw Whole Milk)
2 tablespoons lavender simple syrup (recipe below)
Handful of ice for each glass
Brew your coffee as directed approximately 8 hours before you would like to enjoy these scrumptious libations. Place in the fridge to cool. Make the simple syrup and allow to cool as well.
Fill each glass with ice. In a separate pitcher or bowl, mix the milk, simple syrup and coffee. Pour into each glass. Garnish with a sprig of dried, organic lavender. Enjoy surrounded by gorgeous cafe au lait dahlias if you can! Cheers!
Lavender Simple Syrup
2 cups organic sugar
1 cup filtered water
2 tablespoons of organic dried culinary lavender
Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for 5 minutes or until the mixture has reduced to a syrup. Let cool and store in the fridge in a squeaky clean glass bottle. Lasts for approximately one week.
Find more of our lavender recipes here…
Photography by Cassie Winslow + Nicholas Winslow
Recipe by Cassie Winslow
Shop: Floral Maxi Dress: Free People also available here (Nordstrom’s Anniversary Sale Starts July 13th!), Heels: J.Crew, Sunglasses: Karen Walker (on sale), White Canvas Tote: Madewell also on sale here, Glassware: Anthropologie