November mornings in Door County come slowly. Frost silvers the fields along Highway 57, the bay in Ephraim steams in the cold air, and the first thing most of us reach for is a warm mug. Coffee is the ritual. Lavender, it turns out, is a lovely companion to it.
At Wilder Farms we grow more than 20,000 lavender plants near Baileys Harbor, and over the seasons we have found that a little culinary lavender can soften coffee's bitter edges and bring out its sweeter, nuttier notes. The key is restraint. Lavender should whisper in a cup of coffee, not shout. Here are four lavender coffee pairings worth trying this season, plus tips for getting the balance right.
Why Lavender and Coffee Work Together
Coffee and lavender seem like an odd couple at first, but they share more than you might think. Many coffees, especially lighter roasts from Ethiopia or Central America, carry floral, berry or citrus notes. Darker roasts lean toward chocolate, caramel and toast. Lavender's gentle floral, slightly herbal flavor can echo the brightness in a light roast or play against the richness of a dark one.
Lavender also pairs naturally with ingredients we already put in coffee: honey, vanilla, milk, chocolate and cinnamon. That makes it easy to experiment without overhauling your morning routine.
A few ground rules before you start:
- Use culinary lavender only. Choose lavender grown and dried for food. Our Lavender Culinary Buds are a good place to begin.
- Start small. A quarter to half teaspoon of buds per pot is plenty. You can always add more next time.
- Never add essential oil to coffee. Essential oils are highly concentrated and are not meant to be swallowed. Stick to dried culinary buds, a culinary extract or a lavender-infused sweetener.
Choosing the Right Lavender Variety
Not every lavender tastes the same. English lavenders (Lavandula angustifolia) tend to be sweeter and softer, which is why they are the classic choice for cooking. At Wilder Farms, Hidcote is a good example, with a sweet, gentle flavor that works well in drinks. Lavandins like Phenomenal are higher in camphor and more resinous, wonderful in sachets and bundles but stronger in a cup.
When in doubt, choose a culinary blend labeled for food use and taste as you go.
Pairing 1: Honey Lavender Latte
This is the gateway pairing, and for good reason. Honey and lavender are a classic match, and steamed milk smooths everything out.
You will need:
- 1 to 2 shots of espresso, or 1/2 cup strong brewed coffee
- 3/4 cup milk of your choice
- 1 to 2 teaspoons lavender-infused honey, to taste
How to make it:
- Brew the espresso or strong coffee into a mug.
- Stir in the honey while the coffee is hot so it dissolves.
- Steam or warm the milk on the stove, then froth it with a whisk or frother.
- Pour the milk over the coffee and finish with a few culinary lavender buds on top if you like.
Our Lavender Infused Honey makes this as easy as stirring in a spoonful. It is also wonderful on toast and in tea, so the jar won't sit idle.
Pairing 2: Lavender Vanilla Cold Brew
Cold brew is naturally smooth and low in bitterness, which gives lavender's floral notes room to shine. Make a batch on Sunday and enjoy it all week, even when the November wind is blowing off Lake Michigan and you want something to sip with lunch.
For the lavender vanilla syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon culinary lavender buds
- 1/2 teaspoon vanilla extract
Bring the water and sugar to a simmer, stir until dissolved, then remove from heat and add the lavender. Steep for 10 to 15 minutes, strain out the buds and stir in the vanilla. Let it cool and store it in a jar in the refrigerator for up to two weeks.
To serve: Fill a glass with ice, add cold brew concentrate and water or milk to your preferred strength, and stir in 1 to 2 teaspoons of syrup. Taste and adjust.
If you'd rather skip the syrup step, a few drops of a culinary lavender extract stirred into the cold brew with a little sugar works too. Our Lavender Extract is made for drinks and desserts. Start with a tiny amount and follow the label.
Pairing 3: Lavender Mocha
Chocolate and lavender are a cozy combination, and a lavender mocha feels like dessert on a gray afternoon in Door County.
You will need:
- 1 cup hot brewed coffee or 2 shots espresso
- 1 tablespoon cocoa powder
- 1 tablespoon sugar or lavender vanilla syrup
- 1/2 cup milk
- A pinch of culinary lavender buds
How to make it:
- Warm the milk with the lavender buds in a small saucepan over low heat. Do not let it boil. Steep for 5 minutes, then strain.
- Whisk the cocoa and sugar into the warm milk until smooth.
- Pour in the coffee and stir.
- Top with whipped cream and a light dusting of cocoa.
Dark roasts are especially good here. Their chocolate and caramel notes meet the lavender halfway.
Pairing 4: Lavender Cinnamon Pour-Over
This is the subtlest pairing and a good way to try lavender if you take your coffee black. Instead of sweetening, you infuse the lavender right into the grounds.
You will need:
- Your usual amount of medium-roast coffee grounds for a pour-over or drip machine
- 1/4 teaspoon culinary lavender buds
- A small pinch of ground cinnamon
How to make it:
- Lightly crush the lavender buds between your fingers to release their oils.
- Mix the buds and cinnamon into the coffee grounds.
- Brew as usual.
The result is a cup with a soft floral aroma and a hint of warmth, without any added sugar. It is a lovely companion to a slice of coffee cake or a Door County cherry muffin.
Serving Lavender Coffee to Guests
Lavender coffee is a simple way to make a weekend brunch or a holiday morning feel special. Set out a small coffee bar and let guests build their own cups:
- A pot of medium-roast coffee and a pitcher of cold brew
- A jar of lavender vanilla syrup with a small spoon
- A dish of lavender-infused honey
- Warm frothed milk in a carafe
- A little bowl of culinary buds for garnish
Add a plate of shortbread or cherry scones, and you have an easy, Door County–style spread for friends and family. Label the syrup and honey so guests know what they are adding, and offer plain sweeteners too for anyone who prefers a classic cup.
Tips for Getting the Balance Right
Lavender is easy to overdo. A few simple habits keep your coffee tasting floral instead of soapy:
- Measure carefully. Use a measuring spoon, not a guess.
- Steep, don't simmer. When infusing milk or syrup, keep the heat low and the time short. Long, hot steeping draws out bitterness.
- Strain well. Buds left floating in a mug can turn the last sips bitter.
- Pair with sweetness. Honey, vanilla and chocolate round out lavender's herbal edge.
- Taste and adjust. Everyone's palate is different. Keep notes on what you like.
Bring It Home From Door County
If you're visiting the peninsula, stop by Island Lavender by Wilder in Ephraim, open Tuesday through Sunday from 10 to 5, for culinary lavender, lavender honey, extracts and more than 160 lavender products. Questions before you visit? Call the shop at 920-737-1531.
Our fields at Wilder Farms, 9668 State Highway 57 in Baileys Harbor, WI 54202, reach peak bloom each July. If you are planning a stay, The Wilder Inn in Ephraim (wilderinn.com) is a comfortable place to start your morning with a cup of coffee and a view of Door County.
