iced honey lavender latte with coffee jellies

I have been obsessed with this drink for the last week. My espresso machine (a pandemic purchase) has inspired all sorts of experimentation. If you do not yet own an expresso machine, you can still create this recipe using either Cafe’ Bustelo Dark Roast Espresso Instant Coffee or Medaglia D’Oro Espresso Instant Coffee (both available at Target).

While you’re at it, you might want to pick up a silicone cube tray and boba straws as well!

Iced Honey Lavender Latte with Coffee Jellies

The taste of spring (and your favorite bubble tea shop) in each delightful sip. This recipe is light on lavender flavor, to add more simply increase the amount of syrup used in your drink. I used unsweetened vanilla almond milk (oatmilk would yield a creamer dairy-free latte). You will need to make the Coffee Jellies several hours in advance of assembly so plan ahead!

Print Recipe Pin Recipe

Ingredients

  

For the Coffee Jellies:

• 2 packets Starbucks VIA instant coffee (regular or decaf)
• 2 cups boiling water
• 3 tbsp brown sugar
• 2 packets unflavored gelatin

For the Honey Lavender Syrup:

• 1 cup granulated sugar
• 1 cup water
• ¼ cup honey
• ¼ cup dried culinary lavender

Instructions

 

For the Coffee Jellies:

• Empty the contents of the coffee packets into large bowl.
• Add brown sugar to coffee and stir.
• Add boiling water to the coffee/sugar mix, stirring until sugar is dissolved.
• Sprinkle unflavored gelatin on top and stir until dissolved (this could take 8-10 minutes).
• Pour mixture into silicone cube tray and refrigerate for several hours until firm.
• Run a knife or icing spatula around gelatin cube edges; unmold and cut into rectangular pieces.
• Refrigerated in airtight container until use.

For the Honey Lavender Syrup:

• In a small saucepan combine sugar, water, and honey. Bring to a simmer over medium low heat, stirring frequently.
• Once the mixture begins to simmer and sugar is dissolved, stir in the lavender and remove from heat.
• Allow lavender to steep until mixture cools then strain through a fine mesh strainer into a glass bottle. Refrigerate until use.

To Assemble the Drink:

• Add two shots of espresso to a clear cup or mason jar.
• Add 1½ tablespoons of Honey Lavender Syrup to the espresso.
• Add a couple of ice cubes and shake to cool down the expresso.
• Once the expresso has cooled, add coffee jellies (fill about a third of the space in your cup).
• Top with cold milk of choice and serve with a large boba straw.