A Taste of Spring

With the early buds on the trees and blossoming flowers here in CA, the desire to taste something spring-like in our morning hot coffee also bloomed (hot because it is still winter, even in CA). Lavender was a natural choice, and so we borrowed a lavender simple syrup recipe and proceeded with the inspiration of A La Minute’s sublime lavender chocolate ice cream to make lavender mocha as our morning beverage of choice.

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We doubled and modified the recipe to be a 1:1 ratio of water and sugar, rather than a 2:1 ratio of sugar to water. We combined 2 cups white sugar, 2 cup water, and 1 teaspoon organic dried lavender in a small saucepan, bringing the mixture to a boil as the sugar dissolved. The syrup simmered for 1 minute, and then we let it steep off of the heat for 30 minutes. After it steeped, we strained the lavender buds from the syrup and poured it into sterilized bottles.

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Part of why we doubled the recipe is because the syrup makes a simple and sweet gift as well.

To make the mocha, we brewed coffee, and mixed two tablespoons of cocoa powder, sugar to taste, and syrup to taste (about 1/2 to 1 teaspoon ought to do to start, and more if desired). As a garnish, we sprinkled a few more buds on top. Voila! A springy taste to match the natural world on our chilly, though not freezing, CA mornings!

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