I’ve never thought of myself as much of a ‘cook’. But when we decided to build a cafe into our storefront I started to experiment with culinary lavender in recipes. I wouldn’t call myself an expert by any measure, but I’ve had the pleasure of serving people lavender baked goods and beverages this past season, and have learned a few things. I’ve also had the privilege of speaking to cooking clubs about how to incorporate lavender into their main or side dishes, drinks, and baked items to elevate them. So, since our cafe season is over, I want to share with you some ways to infuse any beverage with the distinct and pleasureful hint of lavender.
If you want to infuse your cocktails, teas, hot beverages such as hot chocolate or espresso, or fresh lemonade with a touch of lavender there are three ways in which to do so. I hope you get a chance to try at least one of these this fall or winter.
#1 Make a Lavender ‘tea’ concentrate You can do this by using a ¼ c dried lavender bud to a small mason jar. Pour a cup of very hot (but not boiling) water into the jar. Seal the jar and let it steep for an hour or more, giving it a swish to make sure all of the bud is submerged. When you make your drink your can strain the buds out, making sure to press on them to get all the juice out through the sieve. Pour the lavender ‘tea’ into your pitcher. This amount of lavender tea concentrate will make a gallon . I use this method for our fresh lemonade that we serve in the cafe. It has a delightful light pink color, a beautiful scent, and that distinct hint of lavender. I always use fresh lemons and purposefully leave in the pulp. The tart of the lemon paired with the smooth taste of lavender is like drinking in a hot summer day: laid-back ,yet striking. You could also add the ‘lavender tea concentrate’ into any tea, citrus beverage, or an Italian soda.
#2 Use whole dried bud in tea blends To create delightful tea blends infused with lavender I use whole dried lavender buds just as I would with any type of tea or dried herb. Simply add a teaspoon or so of dried lavender bud with your teabags or infuser when brewing tea. You can pour over ice to make a unique iced tea, or drink it hot. A little bit of lavender goes a long way, so you don’t need a whole lot to incorporate the fragrance and taste into your cup of tea. In our cafe we have many blends that are beautiful and harmonious. One of my favorites is a London Fog, which I make by adding one part lavender bud with 2 parts organic Earl Grey or Lady Grey. I pour it over ice or leave it hot, froth some milk for the “Fog” and have this delightful beverage year round. It tastes so luxurious but is so simple that you can delight in it every day.
#3 Make a lavender simple syrup You can find the recipe to lavender simple syrup on our website under the Lavender tab. One of the best things about the lavender simple syrup is that it will keep in your refrigerator for up to 3 months, which allows you to make as much or as little as you desire. And, it’s a quick and easy way to elevate your cocktails and coffees. You can use this for anything that you would add regular sugar to; a lavender vodka and soda with a lime twist and dried or fresh lavender sprig , a lavender latte or hot chocolate, a lavender Italian soda… the possibilities are endless! This method can also be used for your lemonades and teas, but it may be to sweet depending on your preferred level of sweetness, to really taste the lavender flavor. And, you won’t get the beautiful color in lighter teas and lemonade that you get with the tea steeping method.
Life is just better with lavender, and this is just one way to experience lavender. I hope you experiment with some culinary lavender to see what drinks you can make extraordinary!
