Lavender Cold Brew

Want to know something I'm jealous of? Everyone's all-nighter stories in college. Fun fact about me: I've literally never pulled an all-nighter before. I was never the person at the library until 2am cramming for the next day's test. I left things until the last minute like any respectable college student did, however, I woke up at 5am to finish my paper the day of instead.

I've been a grandma when it comes to sleep and routine bedtimes since I was young, but I suspect that in college most of my early to bed nonsense was due in part to the fact that I despised coffee. In fact, I didn't start truly enjoying coffee until about 4 or 5 years ago...basically when I started working. The most I could muster up in college was my poor mans version of a mocha - 1/2 coffee and 1/2 hot chocolate from the bodega on the corner.

I spent my first year out of college trying to get the perfect ratio of simple syrup, almond milk, and coffee to mask the taste of the coffee, but still wake me up. It became like a game to me, and I think in time, I just truly started to like it. To the point where I am finally like the rest of the world; I don't just like it, I love it and I need it.

The other week I dropped into a coffee shop in Orange County and ordered their lavender cold brew. Anything lavender and anything cold brew I'm all about. It was a touch on the sweeter side (my college-self would be in heaven) so I set out to make my own. The recipe below is just a touch sweet, using coconut sugar instead of regular sugar, and you can control how much you put it!


2 cups cold brew, divided

4 tbsp lavender simple syrup, divided

Milk of choice

For the syrup:

1/2 cup coconut sugar

1/2 cup water

1/2 tsp culinary grade lavender

1/4 tsp vanilla extract


1. To make the simple syrup, combine coconut sugar and water in a saucepan. Add in the lavender and vanilla. Bring to a slow boil and quickly reduce to a simmer.

2. Simmer for 1 minute, turn off heat and let steep for 15-20 minutes. Strain and store in a glass, air-tight, container.

3. In a glass with ice, add in the cold brew, 2 tsp simple syrup (or to taste) and top with favorite creamer or milk.

Notes: Syrup should last in the fridge for 2-3 months.

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