Iced Honeycomb Lavender Latte– Easy Starbucks Copycat

This homemade Starbucks Iced Honeycomb Lavender Latte blends smooth espresso, floral lavender syrup, and a sweet touch of honeycomb — all over ice. It’s quick to make, no fancy tools required, and honestly? Way cheaper than grabbing one every time the craving hits.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins
• Flavor: floral, creamy, mellow-sweet
• Great for: quiet mornings, mid-day resets, skipping the drive-thru

Why I Like This Recipe

Look, I didn’t plan on recreating a Starbucks drink. I just had leftover lavender syrup from something I forgot about and two shots of espresso that were getting cold. Tossed it together with a spoonful of honey, added ice… it somehow felt like a coffee shop at home. I’ve made it like three times since and haven’t even thought about ordering it out.

Ingredients

• ¼ tsp vanilla extract
• 1 tbsp honeycomb (or just honey)
• 2 tbsp lavender simple syrup
• A few ice cubes
• 2 shots espresso (or ½ cup strong coffee), cooled
• ½ cup milk (any kind works)
• Optional: dried lavender buds + extra honey for garnish

How To Make Iced Honeycomb Lavender Latte

• Start with the syrup stuff: In your glass, stir together vanilla extract, lavender syrup, and the honey or honeycomb. It doesn’t have to fully dissolve — the heat from the coffee will help.
• Add ice + espresso: Toss in a few ice cubes, then pour your cooled espresso or strong coffee right over. Let it sit while you froth your milk.
• Froth the milk: Use an electric frother or shake milk in a mason jar with a lid for 20 seconds. It gets airy pretty fast. Doesn’t have to be perfect.
• Finish it off: Pour the frothed milk over the iced espresso mix. Drizzle with a little extra honey if you want, and toss on some dried lavender if you’re being extra. Drink right away.

Tips for Success

• Don’t overdo the lavender — too much and it tastes like soap
• If you don’t have honeycomb, regular honey totally works
• Shake the milk long enough or it won’t foam at all
• Let the espresso cool so the ice doesn’t disappear instantly
• Make the lavender syrup in batches and store in the fridge

Storage and Reheating

• Fridge: Best made fresh, but you can keep leftover lavender syrup for up to 2 weeks in a jar.
• Freezer: Don’t freeze the full drink, but freezing espresso in cubes? Smart move.
• Reheat (sort of): If you want it warm instead, just skip the ice and heat the milk before frothing.

Frequently Asked Questions

• Do I need actual honeycomb?
  Nope — regular honey works fine. The honeycomb just sounds fancier.
• Can I make this without espresso?
  Yep, use strong brewed coffee. Just cool it first.
• Is lavender syrup easy to find?
  Sometimes. You can make it too — just simmer water, sugar, and dried culinary lavender.
• Does it work with non-dairy milk?
  Absolutely. Oat milk froths really well and tastes great in this.
• Can I skip the frothing part?
  Yeah, just pour the milk in. Froth gives that nice coffeehouse texture though.

Common Mistakes and How to Dodge Them

• Using hot coffee: It melts the ice immediately. Chill it first or you’ll get lavender soup.
• Going heavy on lavender: This one’s a floral bomb if you’re not careful. Start with 1 tbsp syrup and taste before adding more.
• Not tasting before serving: Sometimes it needs a bit more honey or syrup. Take a sip and adjust.
• Skipping the froth: The texture really helps balance the drink. Doesn’t have to be perfect, just a bit foamy.
• Thinking it’s only for spring: Wrong. I made this on a rainy Wednesday in sweatpants. Still hit the spot.

Nutrition Facts (Per Serving)

• Calories: 82 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 13mg
• Sodium: 56mg
• Potassium: 172mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 7g
• Protein: 4g

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