Name: Lavender Milk Tea
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 tablespoons dried culinary lavender (Use culinary-grade lavender only.); 2 cups water (Bring to a boil before steeping the lavender.); 2 cups milk (dairy, oat, almond, or preferred milk) (For a creamy cup, use whole or oat milk; for lower calories, use almond milk.); to taste Honey or sugar (Optional for sweetening.); a few drops vanilla extract (Optional for added flavor.)

I first made this lavender milk tea on a rainy afternoon when I wanted something soothing and a little floral but not fussy. It’s a gently fragrant drink made by steeping culinary lavender in hot water, then mixing that infusion with warm milk and a touch of sweetener. People make it as a bedtime ritual, a pretty café-style hot drink for guests, or chilled over ice when the weather warms up — and it’s easier than it looks. If you like chamomile lattes or vanilla milk teas, this is a calm, fragrant cousin worth trying with a batch of flaky buttermilk biscuits at brunch.

Why you’ll love this dish

Lavender milk tea is delicate, quick, and adaptable. It takes about 10 minutes from start to finish, uses pantry-friendly ingredients, and yields a drink that feels special — perfect for winding down, entertaining, or adding a floral twist to afternoon tea. The lavender adds an aromatic top note without being overpowering when you steep it briefly, and swapping dairy for oat or almond milk makes it friendly to many diets.

“A calm, floral cup that’s both cozy and elegant — like a warm hug with a hint of Provence.”

This is also a budget-friendly way to get a café-style beverage at home, and it pairs surprisingly well with savory dishes like a slow-cooked roast or one-pan dinners such as a crockpot loaded steak and potato bake when you want something lighter and fragrant at the table.

The cooking process explained

Before you start: you’ll make a short lavender infusion, warm milk separately, then combine and sweeten. The infusion steeps for just five minutes to avoid bitterness. You can serve the drink hot or chill the combined mixture and serve over ice. Expect three main steps: steep, strain, and marry the infusion with warm milk.

What you’ll need

2 tbsp dried culinary lavender (culinary grade)
2 cups water
2 cups milk (dairy, oat, almond, or your preferred milk)
Honey or sugar, optional and to taste
A few drops vanilla extract, optional

Notes: Use culinary-grade lavender only (not potpourri). For a creamier cup, use whole milk or oat milk; for lower calories, choose almond milk. If you don’t have loose lavender, a teaspoon or two of lavender syrup can work but will add sweetness.

How to prepare it

Bring 2 cups of water to a boil in a small pot or kettle.
Remove from heat. Add 2 tablespoons dried culinary lavender, cover, and steep 5 minutes — no longer, to avoid bitterness.
Strain the lavender infusion into a pitcher through a fine mesh sieve. Press lightly on the lavender with a spoon to extract flavor but don’t force plant bits through.
Warm 2 cups of milk in a pot over low–medium heat until it just begins to steam; do not boil.
Pour the warm milk into the lavender infusion and stir to combine.
Sweeten with honey or sugar to taste and stir in a few drops of vanilla extract if using.
Serve hot immediately, or chill and pour over ice for an iced lavender milk tea.

If you’d like a frothy café-style finish, froth the milk before combining and spoon the foam on top.

Best ways to enjoy it

Serve hot in ceramic mugs for a cozy feel or in tall glasses over ice for a summer refresher. Garnish with a single lavender sprig or a light dusting of ground lavender (very sparingly) for presentation. Pair it with lightly sweet pastries, buttery scones, or a savory plate like simple 3-ingredient biscuits to balance the floral notes.

For an afternoon tea service, place small biscuits or shortbread on the side and offer lemon slices so guests can add a bright counterpoint to the floral flavor.

Storage and reheating tips

Store leftover lavender milk tea in a sealed pitcher or jar in the refrigerator for up to 48 hours. Shake or stir before serving — the infused flavor will mellow over time. To reheat, warm gently on the stove over low heat; do not boil, which can change the milk’s texture and the lavender’s aroma. You can freeze the infusion (without milk) for up to a month in an airtight container, then thaw and combine with fresh milk when ready.

Food safety note: once mixed with milk, consume within 48 hours and keep refrigerated to prevent spoilage.

Pro chef tips

Steep time is crucial: 5 minutes is ideal. Longer yields bitter, vegetal notes.
Use culinary-grade lavender labeled for cooking. Non-culinary lavender can contain oils or additives that aren’t food-safe.
Heat milk slowly. Rapid boiling can scald milk and create an off-flavor.
If you prefer stronger floral notes, increase lavender by 1 tsp at most; taste as you go.
For a silky texture, heat milk with a tablespoon of full-fat cream or a splash of sweetened condensed milk for a dessert-style drink.
If serving iced, chill the combined drink fully before pouring over ice — this avoids dilution.

I like to keep a jar of culinary lavender in the pantry so I can rinse and steep quickly for a calming nightcap. For quick pairings or heartier weekend brunches, I’ll serve this alongside slow-cooked savory dishes like crockpot steak bites to give the meal a pretty, aromatic contrast.

Flavor swaps

Honey-vanilla lavender milk tea: add 1–2 tsp honey and a drop of vanilla extract.
Citrus-lavender: add a thin lemon peel while steeping, then remove before combining.
Matcha-lavender: whisk 1 tsp matcha into warmed milk before adding the infusion for a floral-green tea latte.
Chai-lavender: add a crushed cardamom pod and a sliver of cinnamon to the steep for a spiced floral version.
Caffeine-free: omit any tea leaves; use only lavender with milk for a naturally caffeine-free beverage.

Your questions answered

Q: Can I use fresh lavender?
A: Fresh lavender can be used but measure by volume (about 2–3 tbsp fresh per 2 tbsp dried). Lightly bruise the buds before steeping. Always use culinary-grade lavender.

Q: Is lavender tea safe for children and pregnant people?
A: Small amounts of culinary lavender in food are generally regarded as safe, but pregnant people or parents of young children should consult a healthcare provider if concerned. Keep servings moderate; this recipe is lightly floral.

Q: Can I make this dairy-free?
A: Yes — oat and almond milk work beautifully. Oat milk gives the creamiest mouthfeel and pairs especially well with lavender’s floral notes.

Q: How long does the infusion keep if I make it ahead?
A: The lavender infusion (water only) can be refrigerated for up to 3 days. Combine with milk just before serving for best flavor.

Q: Why did my lavender taste bitter?
A: Bitter lavender usually means it steeped too long or you used too much. Reduce steep time to 5 minutes and lower the lavender amount next time.

Conclusion

Lavender milk tea is an effortless way to introduce a floral, comforting beverage into your routine — adaptable for hot evenings or iced summer afternoons. For a traditional take and inspiration on steeping methods, see the Traditional Lavender Milk Tea recipe. If you prefer a convenient premixed option or want to experiment with powdered blends, consider this lavender milk tea powder to compare flavors and convenience.