(Featuring My Sister!)
Friends, I am so excited to show you to another feature in our new series called “My ABD” today. As you know, we are interviewing a few of our favorite gal pals to see how they are using their ABD and today we have my sister!! I’m so excited to have her over here to share her famous lavender honey recipe with you! You’ve all been asking how I make my “lavender coffee“, and today… we are spilling secrets!
I hope you enjoy, and don’t forget to let us know if you whip up a batch of this magical goodness at home!
Hey guys! It’s me, Ashley Brooke’s sister, Kyla!
I am just going to ever so kindly grace you with a little background on all things Kyla before I introduce you to the BEST coffee you will ever drink…
I am a creative with a heart for giving and a love of all things “cuuuuuute!”. If it is fluffy, pink, or comes with sprinkles, I am all sorts of in. I have a background in business as well as patisserie and put those two mis-mashed majors to work in my current career as a digital portrait painter (Confusing? – Yes. Impossible? – Absolutely not!). I do a little bit of blogging on Wednesdays over at “The Bright and Glittery Side” and can always be seen packing up #bestiebox ‘s and sipping lattes on my Insta!
I am ABD’s #1 fan, and given that this Lavender Honey Latte syrup recipe is like her favorite thing that I make for her and Ryan ever, I am so super excited to share it with you too!
Grab your French press (or that keurig k-cup… cause girl we know you are a busy little thing), a donut or two, alllll the ABD mugs (obviously), and your choice of cream or frothed milk.
Once your syrup is complete, pour some of that magic fairy liquid gold in your morning java and eat those donuts, because… treat yo’ self!
Lavender Honey Latte Syrup:
- 1 heaping teaspoon dried lavender flowers
- ½ cup granulated sugar
- ½ cup water
- ½ cup honey – we like to use allergy honey or plain raw from our local farmer’s market
- Place all ingredients in a small saucepan over low heat and stir until sugar dissolves.
- Simmer an additional 8-10 minutes -stirring intermittently as to not let it burn- or until syrup thickens and can coat the back of your wooden spoon.
- Remove from heat.
- Strain lavender bits out with a fine sieve colander.
- Cool in refrigerator. It will thicken a bit more once it cools.
(Recipe adapted from Offbeat and Inspired)