Lavender Mochas are a favorite in our lil’ wolfpack household. When I did my post on lavender chocolate milk last week I mentioned you can put espresso in it and make it into a mocha. Well, I’ve been requested to write the actual recipe for my friend Elizabeth at The Bradleys.
SO here you have it… lavender mocha
- 4 tablespoons of lavender
- 1/4 cup of raw cacao
- 2 drops of vanilla extract
- 1/4 cup of coconut sugar, molasses or raw honey
- 1/2 cup of water
- 1/2 cup of organic half + half (or any alternative)
- 2 shots of espresso(I use an Aero Press Espresso maker to make my single espresso shots, it’s really affordable and I LOVE IT) or pre-made cold brewed coffee depending if I want it iced or hot.
- Prepare cold brewed coffee the night before, or start brewing regular coffee now(if you have an espresso maker, prepare your shots later when we add the coffee. It will taste better if your shots are fresh.)
- Start boiling 1/2 cup of water
- Get a tea bag and steep your lavender in boiling water for 3-5 minutes
- Add cacao, sweetener of your choice, and vanilla extract
- Stir until all dissolved and take off heat
- Add in your espresso shots, cold brewed coffee or regular brewed coffee will also do.
- Add your choice of milk and it’s ready to serve hot.
- If you want it iced. I have an awesome trick to getting it extra cold, extra fast without watering your coffee down a bunch. Follow all directions 1-6. Fill up your mason jar with ice, pour in your coffee and secure the lid. Shake it up a bit and add a few ice cubes to your new glass. Pour and serve.
Tip: When preparing your coffee you can also throw lavender in with your coffee grounds and brew it together. This recipe is for a single cup, but when brewing large amounts this is the most practical way.
Commence the coffee buzzzzin and let me know what you think. I love hearing from you!