Lavender in your cup: an unexpected pairing that works

The lavender latte has everything to surprise. A Provençal flower, a scent associated with aromatherapy and the fields of southern France, in a coffee? And yet, when well executed, it is one of the most enticing drinks you can serve. Floral without being overwhelming, slightly sweet, with a softness that perfectly balances the espresso or frothed milk.

Culinary lavender is different from decorative lavender. It is grown for its edible aromatic properties, less camphor, more floral and sweet. In syrup, it dilutes into the drink bringing a subtle and lasting note. Too much, and the drink tastes like soap. Just enough, and it's a revelation.

Why it works with coffee

The lavender-espresso combination may seem counterintuitive, but it is based on solid taste logic. Lavender has slightly bitter and herbal notes that create a natural bridge with the roasted aromas of coffee. The milk brings the sweetness and texture that unites the two.

It's the same principle that makes an Ethiopian coffee with floral notes pair so well with bergamot or certain teas. Floral calls to floral, and bitterness balances. At Carrera Café, we carefully dose the lavender syrup — enough for you to taste it in every sip, not enough to overpower.

The visual aspect: photogenic by nature

The lavender latte has another major asset: its color. A good lavender syrup gives the milk a light lavender hue, between pale lilac and off-white. On a golden brown espresso, it's a palette that makes you want to take out your phone even before drinking.

It's a drink that combines many qualities: it's delicious, it's beautiful, and it tells a story. Floral and Provençal in a café in Petit Champlain, Quebec — there's something slightly surreal and totally successful about this pairing.

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