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Vegan Lavender Latte

Tuesday, October 09, 2018


As the first autumn 2018 snow on Pikes Peak started to fall, with temperatures predicted to dip below freezing tonight, a cozy vegan lavender almond milk latte captured the Monday afternoon attention of Biosyntrx employees. We chose lavender, since the research office gardens still have both dried and blooming lavender that will be done for the season when the first snow falls in town, if the dried and new autumn blooms are not cut and moved inside.


Lavender syrup

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1 cup water

1/2 cup sugar

1 generous tablespoon culinary grade lavender


For the Latte:

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1 shot espresso or four ounces very strong coffee

6 ounces unsweetened Original Almond Breeze Almondmilk

2 tablespoons lavender syrup


Directions

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In a small saucepan, bring water, sugar, and dried lavender to boil over medium-high heat. Reduce heat to low and let simmer for three minutes. Remove from heat and let cool to room temperature. Strain with a fine strainer and discard lavender solids.


Steam almond milk over the stove top or in the microwave, and froth it using a milk frother. In a mug, add espresso, stir in lavender, syrup and pour almond milk over top.


Enjoy and stay warm.


Ellen Troyer with David Amess and the Biosyntrx staff

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Our next Friday Pearl will discuss the science that supports the many health and wellness properties of lavender.

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