Recipe Ingredients
For lavender syrup
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon food-grade dried lavender flowers, plus more for garnish
For affogato
- 1 teaspoon ceremonial grade matcha powder
- 2 tablespoons hot water
- 1/4 cup hot whole milk
- 1 large scoop vanilla bean ice cream
Recipe Directions
- For lavender syrup: Combine sugar, water and lavender in small saucepan over medium-high heat. Simmer, stirring occasionally until sugar dissolves and lavender infuses, about 5 minutes. Remove from heat. Refrigerate syrup until chilled, about 30 minutes. Strain out lavender flowers. (Syrup can be stored in an airtight container for up to one month.)
- For affogato: Place matcha in small bowl. Slowly whisk in hot water. Whisk constantly until smooth, about 1 minute. Stir in hot milk and 1 tablespoon lavender syrup until combined. Place ice cream in a cappuccino mug. Pour matcha mixture over ice cream. Garnish with additional lavender flowers and serve.
