Yes, it snowed here in Seattle this week but we can't help but look forward to sunshine, Sunday morning runs to the Ballard Farmer's Market & dinners on the patio overlooking the sunset. But until then, this brown sugar lavender syrup in our coffee is EVERYTHING. And it's crazy easy.
Here's what you'll need:
- 1 cup of water
- 1/2 cup of brown sugar
- 1 tablespoon of cooking lavender
- sauce pan
- mason jar for storage
- Optional: 1/2 teaspoon of vanilla extract for added flavor
Step 1: Add water, sugar & lavender to the sauce pan.
Step 2: Turn stove on medium-high heat. Stir occasionally until mixture comes to a boil.
Step 3: Turn down heat & allow to simmer for 2 minutes. (tick-tock, tick-tock) This is when to add the vanilla extract if you're wanting a sweeter syrup flavor!!
Step 4: Strain lavender with a paper towel or spoon. Let cool.
Step 5: Enjoy a tablespoon (or 2) in your java & pretend it's spring:). Store in a mason jar (or tight sealing container) in the fridge. If sealed properly, it'll be good for up to a month!
Looking for some at-home coffee suggestions??
I'm a self-declared coffee snob. Having worked espresso before, I can spot a good cup'a joe & a fraud from a mile away.
We gave up on expensive espresso machines (they were so... well... expensive. And the espresso always started to have a weird "espresso machine" taste instead of just the flavor of the bean shining through) & fell in love w/ aero press for pulling our own shots. We pull 2 shots of espresso, add a tablespoon of our Brown Sugar Lavender syrup, a splash of cream, & pour over ice. DI-VINE.
Roasters we currently love?
- Stumptown - "Hairbender" roast... b/c it's SO YUM & comes in our Smith Brothers Farm milk delivery.
- Bird Rock Espresso - a random find on a trip to SoCal in La Jolla. The won micro brewer of the year!
Bottoms up! Happy weekend!!