We’re springing into the new season with a Cold Brew Coffee recipe that’s blossoming with floral flavors. This simple, natural sweetener comes together with pure, raw honey, dried lavender buds, and water (yes, that’s it!). Tip: make sure to only use lavender intended for culinary use. Shake up a batch of coffee using our Cold Brew Coffee Maker, and then stir in lavender honey syrup for a refresh on your morning cold brew. It’s spring in a sip.
Recipe: Lavender Honey Cold Brew Coffee
Ingredients:
- Coarsely ground coffee (see below for quantity)
- Water
- ½ cup honey (raw. wildflower honey recommended)
- 2 tablespoons dried lavender buds (note: culinary lavender buds only)
Make cold brew coffee with Takeya’s Cold Brew Coffee Maker (see below for instructions).
To make the syrup, bring ½ cup of water to a boil. While the water boils, add ½ cup honey to a small pot. Stir in the boiling water until the honey has dissolved. Stir in the dried lavender buds until fully mixed and submerged. Set aside to steep for one hour, stirring every fifteen minutes to ensure that the lavender is fully submerged to extract the most flavor.
After one hour, strain the syrup through a fine mesh sieve into an airtight container. Using the back of a spoon, press on the lavender to release as much flavor as possible. Discard the lavender, seal the container airtight and store in the refrigerator for up to two weeks.
When ready to serve, fill a glass with ice, pour in 6oz of cold brew coffee, and 2oz of water or milk. Stir in the lavender honey simple syrup to taste (start with a tablespoon). Optional: garnish with dried lavender buds.
TIP 1: For a more concentrated coffee flavor – serve with cold brew coffee ice cubes instead regular ice cubes.
TIP 2: Serving this to a large group? Make a pitcher version. After removing the coffee filter from the Cold Brew Coffee Maker, add milk/water and lavender honey syrup directly to the Cold Brew Coffee Maker. Rinse the interior of the Cold Brew Coffee Maker’s lid, seal the pitcher airtight and shake to mix. Now it’s ready to serve!
How To Make Cold Brew Coffee With Takeya’s Cold Brew Coffee Maker:
- ADD COFFEE
1 Quart Cold Brew Coffee Maker: Measure 1¼ cups (approx 106 grams) of your favorite coarsely ground coffee. Using a tablespoon, add the coffee to the filter, then twist into lid.
2 Quart Cold Brew Coffee Maker: Measure 2 cups (approx 170 grams) of your favorite coarsely ground coffee. Using a tablespoon, add the coffee to the filter with the extender attached, then twist into lid.
- COLD BREW
1 Quart Cold Brew Coffee Maker: Fill the Takeya pitcher with 4½ cups cold filtered water (almost full with ½ inch space left at the top).
2 Quart Cold Brew Coffee Maker: Fill the Takeya pitcher with 7 cups cold, filtered water (almost full with 1 inch space left at the top).
Lower the filter into the water, seal lid airtight, shake for 30 seconds to moisten the grounds, and store in the refrigerator for 12-24 hours to cold brew. Occasionally shake pitcher to moisten grinds.
Remove filter when brewing is complete*, rinse interior of lid (which may have grinds from shaking), seal lid airtight and store cold brew coffee for up to two weeks.
*for additional flavor, place the filter in a glass and allow the coffee to drain from the grounds for 45 minutes. Pour this additional concentrate (approx ½ cup) into the pitcher and shake to mix.
