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.
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.
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!