Iced Lavender Cream Oat Milk Latte

Start by making the lavender syrup (or skip this step if using store-bought). In a saucepan, combine lavender buds and water. Bring the mixture to a boil over medium heat, then add the sugar.

Lower the heat so it maintains a gentle boil, and stir until the sugar is dissolved.

Lower the heat to a simmer and let simmer for 15 minutes.

Turn off heat and stir in vanilla, if using. Allow the lavender to steep as it cools, about 30 minutes.

Pour the lavender mixture through a fine mesh strainer into a heat safe jar or glass container. Cover and refrigerate for up to 2 weeks. This recipe makes about 3/4 cup of syrup, so you will have extra. Use it in lattes, cocktails, mocktails, or however else you'd use simple syrup!

Next, make the lavender sweet cream cold foam. In a small cup, combine vegan heavy cream, oat milk, 1 tablespoon lavender syrup, and acai powder. Use a handheld milk frother to blend until thick and smooth, with the consistency of pourable whipped cream. If you don't have a milk frother, combine the ingredients in a jar, put on the lid, and shake until thick and creamy. Set aside.

To assemble the latte, add a handful of ice along with oat milk and espresso to a glass. Stir to combine.

Top latte with the sweet cream cold foam. Either keep the layers separate or stir together. Enjoy!