​Lavender Honey Milk Steamer

Amy Morris, Oregon Lavender Association

• 4 c whole milk
• 4 t dried culinary lavender buds
• 3 T honey
• 1/4 t vanilla extract
​
To infuse the lavender: In a small saucepan, heat the milk and lavender over medium heat until hot (but not boiling.) Stir occasionally and heat for 15 minutes. Remove from heat and
strain.
Whisk in honey and vanilla extract. Froth the milk with a froth or whisk vigorously. Pour into
cups and serve immediately

A FRIGHTENINGLY GOOD COCKTAIL RECIPE FOR HALLOWEEN

Adapted from: blog.potterybarn.com

For the blueberry lavender simple syrup:
Use coupon code AKLRECIPE at checkout and save 5% on our Culinary Lavender!

• 1 C water
• 1 C sugar
• 2 T culinary lavender
• 1 C blueberries

Put all ingredients over medium high heat until the blueberries start to burst and the mixture thickens. Remove from heat to cool. Makes 11 oz of simple syrup

​For the martini:

1. 2 oz vodka
2. 2 oz simple syrup
3. Lavender Bitters (recipe below)
   
4. Crushed Ice
   
5. Mix 2 oz vodka and 2 oz simple syrup in a shaker with ice. Shake and pour into a martini glass. Add lavender bitters and fresh lavender sprigs to finish.

Lavender Bitters Recipe:

• 3/4 cup dried lavender
• 1 teaspoon freshly grated ginger
• Zest of 1/2 an orange
• 1 teaspoon vanilla corn syrup
• 5 cloves
• 8 ounces vodka (preferably 100 proof)
• Infusing vessel of choice (make sure it has a tight-fitting lid)
• Fine mesh strainer

Wash and dry the orange. Peel the zest off with a vegetable peeler or paring knife, making sure to get the top layer only, not the bitter white pith. Place lavender, ginger, cloves, orange peel and vanilla corn syrup into your infusing vessel. Pour vodka over top and seal tightly. Let the bitters steep for 2 weeks, shaking every 2 days to distribute flavors evenly.
Place strainer over a bowl. Pour the lavender bitters over the strainer to remove the solid pieces and stop the steeping process. Pour the bitters back into your infusing vessel and seal to store. Use an eyedropper to measure out small quantities for mixing.

MAKINGTHYMEFORHEALTH.COM

YIELD: 1 LATTE
 
PREP TIME: 5
 
COOK TIME: 10
 
TOTAL TIME: 15
​
INGREDIENTS:
FOR THE LAVENDER VANILLA LATTE
• 1 tablespoon lavender-infused syrup (see recipe below)
• 6 ounces coffee (or espresso)
• 4 ounces almond milk
• 1 tablespoon Silk Vanilla Almond Creamer
LAVENDER-INFUSED SYRUP
• 1/4 cup pure maple syrup (or 3 T honey if not vegan)
• 1 tablespoon dried culinary lavender
Use coupon code AKLRECIPE at checkout and save 5% on our culinary lavender!

DIRECTIONS:
In a small saucepan, combine the syrup and dried lavender. Bring to a boil then reduce to a simmer and allow to cook for 10 minutes. Remove from heat then use a fine mesh sieve to separate the lavender bits from the syrup.
Add the warm coffee to a cup for serving then stir in 1 tablespoon of syrup and vanilla creamer until well-combined. Steam or froth the almond milk and pour on top of coffee. Sprinkle top with dried lavender, serve warm and enjoy!

​Adapted from Jardindusoleil.com
-3 black tea bags (orange pekoe, or Assam)
-1 stick of cinnamon
-around 8 cloves
-2 teaspoons vanilla extract
-2 cups water
-about 3/4 cups* honey
-about 3/4 cups* sugar
-1 teaspoon Culinary Lavender
-1 teaspoon ginger(optional)
-dash nutmeg(optional)
*total sweetener equals about 1 1/2 cups, more or less to taste.
**Lavender can be finely ground in a spice grinder or in a thoroughly cleaned coffee grinder.
Drop tea bags, cinnamon, cloves, vanilla extract, ginger, and nutmeg into 2cups of boiling water.
Boil until the mixture is a rich reddish brown.  Mix in sweeteners; and strain out large ingredients.
Pour Chai concentrate into glass or mug 1/3 full. Fill the remainder of the glass with milk or water… serve hot or cold.
Refrigerate brewed Lavender Chai Tea for later use.  Stores up to seven days, serves 3-5

Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 16 1-cup servings
Calories 1 kcal
Author Toni Dash

Ingredients

• 16 cups cool Water
• 3 sprigs fresh Mint
• 6 Green Tea bags
• 1 tablespoon dried Lemongrass
• 1 tablespoon dried Lavender
•  Optional: Honey or Agave Nectar for sweetening

Instructions

1.       Pour water in a large jar, preferably with a spigot for easy serving. Add the mint and tea bags. Place lemongrass and lavender in a tea ball or wrap in two layers of cheesecloth and tie closed with kitchen twine. Allow to brew in the sun for the day. Remove tea bags, and herbs; store in the refrigerator.

SERVINGS: 600 -640ML

AUTHOR: DINI FROM THE FLAVOR BENDER

I made a double batch of this syrup (two bottles), but you can make just 1 batch or double or triple the batch too!

INGREDIENTS

• 1.5 lbs overripe pitted peaches, cut into chunks
• 1.25 cups of granulated white sugar
• 3 tbsp dried culinary lavender
• 1.25 cups of good quality apple cider vinegar

INSTRUCTIONS

1.      Chop the peaches into rough cubes and place them in a large glass dish (with a lid). Sprinkle the sugar and lavender on top and mix well with the peaches.

2.      Seal with the lid and refrigerate for about 2 days - allowing the fruit juices to be extracted by the sugar.

3.      Next, strain the fruit juices from the fruit chunks. There'll be undissolved sugar at the bottom of the dish (you will need this as well). To strain, transfer the fruit pieces on to a clean cheesecake cloth, and squeeze gently to release any extra juice stored in the fruits (do not squeeze out pulp). Add this juice back into the peach and sugar syrup in the dish and the settled sugar.

4.      Add the apple cider vinegar to the peach syrup. Mix well until the sugar dissolves.

5.      Strain through a very fine sieve into a sterilized glass bottle.

6.      You could use it immediately, but the vinegar taste will be more pronounced then. Leave the shrub for a few days (about 3 days) to let the vinegar flavor slowly mellow down - it will continue to mellow down the longer you keep it, until it reaches a nice balance between sweet and sour (usually about 5 days). Give the bottle a shake everyday, to ensure the shrub is mixing well with the vinegar.

7.      Mix the syrup with ice cold water or soda water or alcohol in a 1:2 ratio for a refreshing drink. Adjust to your preference. Enjoy!

Try this delicious and healthy Cucumber, Lavender, and Mint Infused Water. It is a light, fresh-tasting water that goes great anytime of the day, and any time of the year.

Yields: makes a large pitcher or 6 servings
Prep time: 5 minutes

Ingredients:

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• 1 large cucumber
• 4 cups ice cubes
• 1 gallon cold water (tap, filtered, sparkling/mineral, or spring water), your choice*
• Few sprigs of mint
• 1 teaspoon culinary lavender**

* Do not use hot water! Hot water destroys the enzymes and vitamins in fruits and vegetables. Hot water will also make you fruit or vegetables fall apart and look a lot less pretty. So, be sure to use cold water! 

**Adding too much lavender to your recipe can be like eating perfume and will make your dish bitter. Because of the strong flavor of lavender, the secret is that a little goes a long way.

Directions

1. Cutting the cucumber rind off into strips makes the ingredients look more sophisticated and also removes the possibility of a waxy taste from the rind. Slice the cucumber thinly.
2. In a gallon glass pitcher, large beverage dispenser (any large pitcher), add the ice cubes, cucumbers, cold water, mint sprigs, and lavender. Cover and refrigerate for at least 2 hours or up to 8 hours. The flavors will intensify the longer it sits.
3. May be served up to 3 days as the mint will wilt and turn brown.
4. Serve and enjoy!

​Use to make signature cocktails, italian sodas, or add to lemonade or tea!

Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Yield: Approx. 1 cup

Ingredients:

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• 1 cup water
• 3 Tbsp fresh or dried lavender flowers
• 2 cups sugar

Directions

1. Bring water and lavender to a boil.
2. Stir in sugar until fully dissolved.
3. Reduce heat and simmer for 5 minutes.
4. Remove from the heat and allow to cool, strain out the lavender.
5. Pour into bottle and keep in the refrigerator. It will store well for about 1 week

Alt. Lavender Honey Simple Syrup:
Ingredients:

• 1 cup honey
• 1/2 cup sugar

Directions:

1. Bring water and lavender to a boil in a saucepan.
2. Add sugar and honey and stir constantly until sugar is completely dissolved.
3. Reduce heat and simmer for 5 minutes.
4. Remove from heat, allow to cool, strain and bottle.
5. Refrigerate. It will keep for about 1 week.

Perfect to warm up with this holiday season!

Ingredients:

Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!

• 3 cups milk
• 1 cup cream
• 2 tbsp dried culinary-grade lavender
• 8 oz milk chocolate, finely chopped
• 2 oz dark chocolate, finely chopped
• 1/2 tsp salt
• 1 tsp vanilla extract

Directions

1. Combine the milk, cream, and lavender in a medium saucepan, and bring it to a simmer. Once at a simmer, remove the pan from the heat and cover it with a lid. Let it sit and steep for 30 minutes, to infuse the milk with lavender flavor. (If you want a very subtle lavender flavor, reduce the time to 20 minutes. For a strong flavor, increase to 40 or 45 minutes.)
2. After 30 minutes, pour the milk through a strainer into a bowl to remove the lavender, then return the milk to the saucepan. Put the pan on the heat and bring it back to a simmer, but don’t let it boil. Remove the pan from the heat and add the chopped milk chocolate, dark chocolate, salt, and vanilla extract.
3. Whisk everything together until the chocolate is melted and the mixture is smooth. Pour into mugs and top with whipped cream. Lavender Hot Chocolate can be made in advance and stored in the refrigerator for up to a week. Reheat in the microwave or on the stovetop.

​Prep Time: 5 minutes    Cook Time: 10 minutes    Ready in: 1 hour 15 minutes
Original recipe makes 8 servings

Ingredients:

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• 3 cups water 
• 1 1/2 cups lemon juice
• 1 1/4 cups white sugar 
• 2 tablespoons dried lavender flowers (culinary lavender)
• 1 1/2 teaspoons dried hibiscus petals or 1 hibiscus tea bag

Directions

1. Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled.
2. Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes.
3. Remove from heat and allow to cool.
4. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.