Hummingbird Latte

Last spring, I spent some time in Baton Rouge for a track and field training camp. Now, when you’re deep in training mode, there’s not much room for excitement outside of the track. Baton Rouge, while beautiful, isn’t exactly buzzing with activities for someone like me who’s mainly focused on recovery and performance. So, to unwind during my downtime, I found myself gravitating toward local coffee shops, my favorite little escapes between workouts.

One of my most memorable finds? A café with a special hummingbird latte that left an impression long after my trip. Rich espresso, infused with the soothing flavors of lavender and fresh herbs. It had a calming, almost floral sweetness that felt like a little oasis in a cup—perfect after a hard day of training. I knew instantly this was something I wanted to recreate.

For me, coffee shops became a way for me to explore the city in a relaxed way, and the hummingbird latte is my way of bringing a bit of that Baton Rouge experience back home. Whether you’re an athlete, a coffee lover, or just someone looking for a new favorite flavor, I can’t wait for you to try it.

Hummingbird Latte

Recipe by prairiewhiskCourse: Drinks

Servings

1

servings

Ingredients

• 1 shot of espresso

• 1 tablespoon Lavender Herb Syrup (see notes for recipe)

• Frothed milk (about 6-8 oz, depending on your preference)

• Honey, for drizzling

Directions

• Drizzle Honey: Drizzle a small amount of honey on the inside rim of the mug, allowing it to slowly run down the sides for an extra touch of sweetness.
• Prepare the Espresso: Brew 1 shot of espresso using your preferred method into mug drizzled with honey.
• Add the Lavender Herb Syrup: Pour in 1 tablespoon of Lavender Herb Syrup into the espresso and stir to combine.
• Froth the Milk: Froth 6-8 oz of milk using a frother or steam wand until it’s creamy and smooth.
• Pour and Serve: Slowly pour the frothed milk over the espresso mixture.
• Enjoy!

Notes

• To make your own Lavender Herb Syrup, you’ll need a handful of fresh mint, 1.5 tablespoons of dried lavender, 1 sprig of rosemary, and 1 sprig of thyme.
  Start by combining 1 cup of water and 1 cup of sugar in a small saucepan over medium heat. Add the mint, lavender, rosemary, and thyme, and bring the mixture to a simmer. Stir occasionally until the sugar has fully dissolved. Let the syrup simmer for 5-10 minutes to allow the herbs to infuse their flavors into the mixture.
  Once the syrup has reduced slightly and taken on the fragrant notes of the herbs, remove it from the heat and strain it through a fine mesh sieve to remove the herbs. Let the syrup cool before transferring it to a glass bottle or jar for storage.