Felix Roasting Co NYC: Make Its Honey Lavender Latte

Felix Roasting Co. in New York City is known for imaginative coffee drinks, and a honey lavender latte is an easy café-style drink to make at home. This version combines espresso, steamed milk, honey, and a restrained amount of lavender for a floral, gently sweet cup; it is a home-inspired recipe, not an official Felix recipe.

Ingredients

2 shots espresso, about 2 fl oz (60 ml), or ½ cup (120 ml) strongly brewed coffee
¾ cup (180 ml) whole milk, or unsweetened oat milk
1 tablespoon (21 g) honey
⅛ teaspoon (about 0.2 g) culinary dried lavender buds
1 tablespoon (15 ml) hot water
A small pinch of finely ground dried lavender, optional, for garnish

Instructions

Make the lavender honey: combine the honey, hot water, and dried lavender in a small heatproof cup. Stir until the honey loosens, then leave for 3 minutes to infuse. Strain through a fine-mesh sieve, pressing gently on the buds, and discard them. Do not leave the buds in for much longer; lavender can quickly turn medicinal or soapy.
Brew 2 shots of espresso into a heatproof mug. If using strong brewed coffee, measure ½ cup (120 ml). Stir in the strained lavender honey while the coffee is hot so it dissolves evenly.
Heat the milk in a small saucepan over medium-low heat, stirring occasionally, until steaming but not boiling, about 2 to 3 minutes. For a smoother texture, whisk briskly or use a handheld milk frother. If using a steam wand, introduce a little air at the surface and then keep the wand submerged to create fine, even foam.
Pour the hot milk into the espresso, holding back the foam with a spoon at first. Finish with the foam, then add the optional pinch of ground lavender. Serve immediately.

Tips

Use lavender sold as culinary or food-grade. Decorative or craft lavender may not be suitable for eating, and different varieties can vary in strength; start with the stated small amount.
For a dairy-free latte, unsweetened barista-style oat milk usually foams well. Almond or soy milk can also work, though the texture and flavor will differ. Avoid boiling any milk, which can scorch it or make the foam less pleasant.
No espresso machine? Use a moka pot, an AeroPress, or strong coffee brewed at roughly twice your usual strength. Regular drip coffee can taste thin once milk is added.
Honey varies in sweetness. Begin with 1 tablespoon (21 g), taste, and add a little more if desired; adding extra lavender is not the best way to make the drink sweeter.

Serving Suggestions

Serve this latte hot in a prewarmed cup, with a simple biscuit, shortbread, or a lightly sweet pastry. The drink is rich and aromatic, so a small snack tends to pair better than an intensely flavored dessert. If making coffee for several people, prepare the lavender honey first and brew each serving separately for the best espresso and foam texture.

For an iced version, dissolve the honey in the hot espresso before cooling it. Fill a tall glass with ice, pour in the coffee mixture and cold milk, and stir. Use about ¾ cup (180 ml) milk per serving; do not pour hot milk over ice, since it can melt the ice quickly and dilute the drink.

Variations

Lavender-honey syrup: For easier repeat servings, warm ¼ cup (60 ml) water and ¼ cup (85 g) honey until combined, then add ½ teaspoon (about 1 g) culinary lavender and steep for 3 minutes. Strain and chill. Use 1 tablespoon (15 ml) per latte to start, adjusting to taste. Refrigerate the syrup and use within 1 week.

Vanilla version: Stir ¼ teaspoon (1 ml) vanilla extract into the espresso along with the lavender honey. Vanilla softens the floral notes without requiring more sweetener.

Less sweet: Reduce the honey to 2 teaspoons (14 g), or use only enough to lightly flavor the coffee. For a stronger lavender aroma, increase the infusion to ¼ teaspoon (about 0.4 g), but steep for only 3 to 4 minutes and taste before straining.

Decaf: Use decaffeinated espresso or strong decaf coffee in the same quantity. The drink’s flavor will depend more on the coffee’s roast and extraction than on the type of milk.

Storage and Reheating

This latte is best made fresh because the foam collapses and the coffee flavor changes as it sits. If you cannot drink it right away, refrigerate it within 2 hours and keep it covered for no more than 24 hours. Reheat gently in a saucepan or microwave until steaming, then whisk or froth again; the original foam will not fully return. Do not leave milk-based coffee at room temperature for more than 2 hours.

Store leftover lavender honey separately in a clean, covered container in the refrigerator for up to 1 week. Use a clean spoon each time, and discard it if its smell, appearance, or texture changes.

Frequently Asked Questions

Is this an official Felix Roasting Co. recipe?
No. It is a home-style interpretation inspired by the idea of a honey-and-lavender coffee drink. Felix Roasting Co. may have its own menu recipes and ingredients, which can change; this recipe does not claim to reproduce one exactly.

Can I make it without an espresso machine?
Yes. A moka pot, AeroPress, or another method for making concentrated coffee works well. If you use ordinary drip coffee, make it stronger than usual so the milk does not overwhelm it.

Can I use lavender essential oil?
No. Essential oils are highly concentrated and are not interchangeable with culinary lavender buds. Use a small measured quantity of food-grade dried lavender, or omit it for a honey latte.

Why does my latte taste soapy?
Too much lavender or too long an infusion is the most likely cause. Strain after 3 minutes, measure the buds carefully, and reduce the quantity next time. Lavender’s strength varies, so a lighter hand is often best.

Can I make the lavender honey ahead?
Yes. Prepare and strain it, then refrigerate it in a covered container for up to 1 week. It may thicken when cold; stir a portion into hot espresso to loosen it before adding milk.

What milk makes the best foam?
Whole milk makes creamy foam, while barista-style oat milk is a dependable dairy-free choice. Other milks can work, but foam varies by brand and formulation. Heat gently and avoid boiling for the smoothest result.

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