If you like delicate flavors in your coffee, this one is for you. This article walks you through the simple process for honey lavender creamer. Don’t stop here—more recipes are waiting just below.
The Creamer
Floral lavender and the gentle sweetness of honey come together for a creamer that’s both fragrant and smooth. You don’t need anything fancy, and the ingredients are easy to find. It’s surprisingly versatile—great in hot or cold drinks.
Equipment
No need for special gadgets here. Just grab a small saucepan to heat and infuse the mixture, and a fine mesh strainer to remove the lavender buds at the end.
A whisk helps blend the honey into the warm dairy. If you want a stronger flavor, a glass jar with a lid makes chilling and infusing easier. Measuring cups and spoons keep things on track. And, of course, you’ll want a heatproof container for storage.
Equipment List:
- Small saucepan
- Whisk
- Fine mesh strainer
- Measuring cups & spoons
- Glass jar or bottle (for storage)
- Heatproof container
Ingredients
You only need a handful of things: whole milk and heavy cream for richness, dried culinary lavender for that floral kick, and honey for a delicate sweetness that really works with the milk.
Pure vanilla extract adds some depth. If you like, a pinch of sea salt can make it pop a bit more. Make sure to use culinary-grade dried lavender—don’t grab the stuff meant for crafts or baths.
Ingredient List:
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons dried culinary lavender
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- Pinch of sea salt (optional)
Instructions
Combine your dairy, lavender, and honey in the saucepan. Keep the heat low—no need to rush or scorch anything. Let the flavors infuse before straining for a silky, fragrant result.
Step-by-Step:
- Add 1 cup milk, 1 cup cream, and 2 tablespoons dried lavender to a small saucepan.
- Stir in 3 tablespoons honey.
- Heat gently over medium-low until just steaming, but don’t let it boil.
- Take it off the heat. Cover, and let it steep for 10 to 15 minutes.
- Strain through a fine mesh strainer into a bowl or container to remove the lavender.
- Mix in 1 teaspoon vanilla extract and a pinch of salt if you’re using it.
- Let it cool down. Pour into a jar or bottle and stick it in the fridge. Give it a good shake before pouring.
Tasting Notes
You get a smooth, rich base here. The lavender comes through, but it’s not too much if you measure with care. Honey brings a mellow sweetness that really rounds out the floral vibe.
There’s a gentle vanilla finish that adds a little depth. The texture is creamy but not too heavy. You’ll probably notice the fragrance before you even taste it. And as long as you use food-grade lavender, it won’t taste soapy—promise.
It blends right in with hot coffee and brings out the aroma. Works just as well in cold brew or iced drinks. The finish is clean, not cloying or artificial, and it’s not overly sweet. Kind of makes you wonder why you ever bought store-bought creamer in the first place.
Quick Pro Tips
Go for the freshest, culinary-grade dried lavender you can get your hands on—anything old or not meant for eating can taste kind of musty. When infusing the dairy, just heat it until it smells pleasantly fragrant; if you go longer, things can get bitter fast.
Strain well so your creamer ends up nice and smooth. If you’re after a bolder lavender kick, toss in another half teaspoon, but honestly, taste as you go—you don’t want it to overpower everything. Want it lighter? Swap in some half-and-half for the cream, but hang onto a bit of richness.
Give the bottle a good shake before pouring so the flavors don’t settle. Keep it chilled and try to use it up within a week for the best flavor. Oh, and make sure not to let it boil, or you’ll risk it separating.
