Dean Sheremet

Frozen Lavender Latte

Dean Sheremet News

Jolt yourself into the weekend with a drink that only gets stronger as it melts.

For the Cold Brew Cubes

1 cup medium to dark roasted beans, ground
3 ½ cups filtered water

Place the coffee grounds in the bottom of a large French press or jar. Pour in the water, stir, and let stand overnight at room temperature.

Press the plunger down if using a French press. If using a jar, strain the coffee through a mesh colander lined with cheesecloth into a second jar.

Pour the cold brew into ice cubes trays and freeze until solid.

Yields about 2 cups syrup

1 cup agave nectar or honey
1 cup water
2 tablespoons edible lavender buds

Whisk the agave or honey and water together in a small saucepan. Stir in the lavender and bring to a boil over medium-high heat, then, reduce the heat to medium and simmer 10 minutes. Remove the saucepan from the heat and cover tightly with a lid or foil and allow to come to room temperature, at least 4 hours.
Once cool, strain the syrup through a fine-mesh sieve into a glass bottle or jar. Use immediately or store in an airtight container in the fridge for up to 2 weeks.

For the Latte

2 to 3 Cold Brew Cubes
1 ¼ cups unsweetened almond milk slightly warmed
2 tablespoons Lavender Simple Syrup

Place the Cold Brew Cubes in a tall glass. Add the almond milk and simple syrup. Stir and enjoy.
Chop secret: For best results, use a silicone mold for your cubes. This type of mold is indestructible and ensures the cubes pop out easily and cleanly.