There’s something so special about whipping your coffee into a smooth, creamy foam. This lavender vanilla whipped espresso is refreshing to drink and beautiful to look at. It just might become your favourite summer coffee recipe!

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Lavender is one of those flavours that you either love or hate. In this case, the lavender notes in this coffee are subtle, and the vanilla and sugar combine nicely for a sweet and refreshing taste. You won’t find the lavender flavour overpowering in this floral iced coffee! You can use the hand-held Aerolatte Milk Frother to whip both the espresso and the milk, or use the Aeroccino on the cold setting to froth the milk. Either way, you’ll love this whipped, frothy, icy goodness!

Brew the espresso

Begin by pulling two shots of espresso into a tall drinking glass. You can use an espresso machine with fresh coffee beans, a Nespresso machine with your preferred pod, or mix 1 tablespoon of instant coffee with ¼ cup of hot water for a similar taste without specialized equipment.

Add the sugar

Next, place 2 teaspoons of Lavender Vanilla Sugar into the drinking glass over the espresso. Blend it together with a hand-held whisk or a frother until it’s a light caramel colour, and foamy.

Add the ice

It’s time to add ice! Fill the glass about ⅔ full with ice cubes.

Top with cold foamed milk

Foam some cold milk by using a hand-held frother or the Nespresso Aeroccino. Pour it into the glass over the matcha. I find the milk doesn’t need to be sweetened for this drink, but you can add a pump of vanilla syrup before foaming the milk if you wish. You can also sprinkle the drink with culinary grade dried lavender buds if you wish.

To finish, simply add a straw to your glass, give your drink a gentle stir, and savor the refreshing taste of your homemade lavender vanilla whipped espresso – perfect for a hot summer’s day.

You can find the beer can glass I used right here, and the glass straw is here.