I have been putting fresh rosemary in my morning coffee for years now, lavender too. I tend to gravitate towards more earthy, herbal notes when it comes to flavoring food and drinks like this, passing up hazelnut, caramel, and cocoa, because truthfully, I just want to taste *garden* all the live long day. I’ll pick a sprig of rosemary outside, toss it into my French press, and let it steep with the grounds before slowly pressing. It’s absolutely delicious. Rosemary is also well known for it’s uplifting qualities, and lavender for calming, so it’s the perfect blend.

A few months back, a friend gave me a little jar of some lavender honey simple syrup she whipped up at home, and once that was used up, it gave me the inspiration to make my own. It’s probably the simplest recipe you could ever make, if you can even call it a recipe. It’s also very versatile, being a great canvas for other flavors like cinnamon, rose, or almond, up to you. You can stir this syrup into coffee, on top of yogurt, drizzled into cocktails or however you’d like. It’ll last up to one month in the fridge if stored in an airtight container. You can also double this recipe very easily, and batch some up for pals.

 

 

*P.S. You can buy my very favorite coffee here!*

 

Ingredients

– 1/2 cup organic granulated sugar

– 1/2 cup raw local honey (substitute maple syrup if you’d like)

– 1 cup water

– small handful of fresh rosemary and lavender, about 1/4 cup

– 1 teaspoon vanilla extract

 

To prepare, add the sugar, herbs, vanilla, and honey to the water in a small saucepan. Over medium heat (never boiling!) stir, stir, stir until the sugar is completely dissolved. I wasn’t kidding, this recipe is a cinch. Once you can no longer see the granulated sugar, remove the saucepan from the heat, and set aside to cool, covering the top so no as fruit flies happen to make their way into the ever so seductive syrup. They’ll want to, trust me. Once the syrup has cooled, strain out the rosemary and lavender, and funnel into a very clean glass jar with a lid. You will want to refrigerate this for longer shelf life, and keep the lid on.

That’s it! It’s refreshingly simple and really delicious, adding an extra layer of gardeny goodness to the repertoire. Don’t forget to label the jar with the date you made it. I always do this on the bottom. Enjoy!

 

 

  • Stacu - I have a one cup and two cup French press. They were given to me as a gift. I have never used them. I love the idea of French press but I really dont know how much coffee to add into either of them. Suggestions please. Im going to add some Rosemary and Lavender into my press once I master it. Thanks for the idea.ReplyCancel

    • admin - Stacu, I say get out your grounds and experiment! I tend to like my coffee a little darker, so I use about 1/4 cup grounds per 4 cups of water. XxReplyCancel

  • Julie - I never thought to add those flavors to coffee. Sounds lovely! Can you share your source for those beautiful brass shelf brackets? Thanks!ReplyCancel