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Honey Lavender Creamer - A Calm, Floral Touch for Your Coffee

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup whole milk (or your favorite non-dairy milk like oat, almond, or cashew)
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free richness)
  • 3–4 tablespoons honey (to taste; start with 3 if you prefer less sweet)
  • 1–1.5 teaspoons dried culinary lavender (food-grade; not ornamental)
  • 1 teaspoon pure vanilla extract (optional but recommended)
  • Pinch of fine sea salt (balances sweetness)

Method
 

  1. Warm the base: In a small saucepan, add the milk and cream. Heat over low to medium-low until it’s steaming but not boiling. You want gentle heat, not bubbles.
  2. Add flavor: Stir in the honey, lavender, vanilla, and a tiny pinch of salt. Keep the heat low and stir until the honey dissolves.
  3. Steep gently: Remove from heat. Let the lavender steep for 10–15 minutes, tasting after 8 minutes. Stop when the flavor is softly floral, not intense.
  4. Strain: Pour the mixture through a fine-mesh strainer or cheesecloth into a clean jar. Press lightly on the lavender to capture every drop of flavor, but don’t mash it.
  5. Cool and store: Let it cool at room temperature for 10–15 minutes, then seal and refrigerate. Shake before each use.
  6. Use: Start with 1–2 tablespoons per cup of coffee. Adjust to taste. It’s also great in black tea, London fogs, or over iced coffee.