Recipes
Iced honey lavender pour-over coffee

Iced honey lavender pour-over coffee

Name: Iced honey lavender pour-over coffee
Prep time: 600
Cook time: 600
Total time: 600

Audrey Harrison

Home brewer

The sweet essence of honey, the earthy notes of lavender, and the refreshing jolt of coffee; makes for a perfect summer drink, doesn't it?

Let’s see how to blend this soothing mocktail in just a few minutes to beat the heat, flavorfully!

Difficulty:

Medium

Grind Size:

Medium Coarse

Temperature

92°C

Est. Time

10:00 min

Ingredients

2 tbsp dark roast ground coffee
Filtered water
1 cup half & half milk
1 tbsp dried, edible lavender
1 tbsp honey
Ice cubes

Apparatus

Pour-Over System
Kettle
Saucepan
Jar with a lid
Glasses
Spoons

How to Make Iced Honey Lavender Coffee?

Step 1

Heat water in a kettle at a temperature of about 92°C.

Step 2

Scoop out 2 tablespoons of ground coffee and add it to the cone coffee filter placed on your pour-over. Using dark-roast coffee is recommended for this recipe.

Step 3

Slowly pour hot water over the coffee grounds in gradual circles. Go on till the grounds are completely saturated. Set aside the hot liquid coffee produced in this process.

Step 4

Add half and half milk, dried lavender, and honey to a saucepan and heat it on a stovetop. Maintain a medium-high flame and keep stirring the mixture to keep it from burning.

Step 5

In 3-5 minutes, remove the cream from the heat and strain it into a jar. Cover the jar with a lid and put it in the freezer to chill for about an hour.

Step 6

Combine the cream and coffee in a glass, add ice cubes, and enjoy!

Conclusion

Now you know what to serve at your next summer get-together. We’re sure your coffee-lover friends will go gaga over this flavorful cool drink.

If you try your hand at this coffee mocktail, let us know how it turned out for you. Stay tuned for more coffee recipes!

Audrey Harrison

Team TAB

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I am a coffee aficionado based in Seattle. I have devoted my passion and expertise to perfecting the art of home coffee brewing. I became known for my exquisite pour-over and espresso creations. I source coffee beans from local roasters and explores ...