It’s summer time and I’m exhausted. Black coffee is still a staple in the morning, but when afternoon comes around and I need a little pick me up, I have been making iced coffee to enjoy. I HATE!!! the oil-based creamers out there so sweetened condensed milk is my favorite addition to cold coffee, Vietnamese-style. Yes, you can just add the canned stuff, and it is tasty, but I wanted more. More flavor, more depth.
I have seen lavender latte recipes floating around on the internet, but I wasn’t loving the idea of making a syrup to add to my coffee but I was loving the condensed milk, so I came up with a way to make lavender infused sweetened condensed milk. It was pretty simple, but you need to have an hour to consistently stir the milk mixture to make this. But let me tell you, IT IS WORTH IT. The sweet lavender milk is so good, I was tempted to drink all of the milk with a straw once it had cooled. It is SO GOOD!!
Want to make your own? Here is what you need and how I did it:
1.5 cups of milk, whole or 2%
1/2 cup of sugar
2 tbsp of dried lavender
1/4 tsp of vanilla extract (optional)
First you need to infuse the milk with the lavender. It’s really easy, you just need to make sure you don’t over heat the milk to prevent curdling. Yuck.
To infuse the milk, combine the milk and the lavender in a saucepan and bring the milk to a simmer. As soon as bubbles start to form, turn off the heat and let it sit for 20 minutes. Then, strain out the lavender and return the milk to the saucepan.
Then I followed this awesome recipe from the Food 52 blog, but instead of it taking 2 hours, my milk reduced in an hour, which was nice because devoting 2 hours to stirring did not sound fun. Again, you need to watch the heat on this to prevent curdling. Double yuck.
This reduced down to about 2/3 cups of sweetened condensed milk and I split my milk into 2 small jars to try one with vanilla added and one without. I liked both versions so I can’t say which tastes better as I really liked them both. So if you like vanilla, I say add it, and if not, leave it out, it still tastes amazing!
Once your infused milk has cooled, it’s time to make your coffee! Pour it into a glass, add ice cubes and then add 2-3 (or 4 or 5) tablespoons of the milk and stir to combine.
Pop in a straw and POOF! Your iced coffee dreams have come true!
The lavender pairs so well with the cold coffee and the milk, it is absolute coffee perfection! I will be drinking these all summer long and think you should too!