Brew the Coffee. If you’re using a French press (my personal go-to), here’s how to do it:
Use 1 tablespoon of coarsely ground coffee per 4 oz of water.
Pour in hot (but not boiling) water, about 200°F.
Stir, then let it steep for around 4 minutes.
Press down the plunger slowly and smoothly.
Once you’ve brewed your coffee, let it chill. Either let it sit for a few minutes at room temp or pop it in the fridge if you’re not in a rush. This keeps your ice from melting too fast and watering it down.
Fill your favorite glass with ice cubes. Pour in the cooled coffee. Add your lavender syrup and vanilla extract, then give it a good stir to mix that goodness all together.
Next, pour in the almond milk (or whatever milk you’re using). You’ll see it swirl and blend beautifully.
Want it a little more vanilla-y? You can totally add another tiny splash of vanilla here too.
If you’re feeling a little extra (and who isn’t?), add a generous swirl of whipped cream on top. Then sprinkle on a teeny pinch of dried culinary lavender.
Pop in a straw, give it one last stir, and enjoy your Lavender Iced Coffee in all its glory.
