Lavender Infused Milk and Honey Cocktail

Lavender Infused Milk and Honey Cocktail

The original version of this recipe appeared in the Summer 2018 Issue of the Half & Half Magazine, but it's a perennial favorite in our kitchen. If you've never tried an egg white or dairy-based cocktail before, this is a good one to start with!

Course Drinks

Cuisine American

Keyword Cocktails

Prep Time 5

Cook Time 10

Total Time 15

Servings drinks

Calories 258kcal

Ingredients

Lavender Honey Simple Syrup

1 tbsp culinary lavender or dried lavender buds
1/4 cup honey
1/4 cup water

Lavender Infused Milk & Honey Cocktail

2 fl. oz spiced rum
2 fl. oz heavy cream
2 fl. oz lavender honey simple syrup
1 egg white
Ice for cocktail shaker and serving

Instructions

Heat water and honey in a small sauce pan over medium high heat. Allow honey to fully dissolve and add culinary lavender. Bring to a gentle simmer for 5 to 10 minutes then remove from heat and allow to cool.
Strain syrup through a fine mesh strainer to remove lavender. Store in a mason jar or other airtight container, chilled, until needed.
To craft your cocktail, add ice to a cocktail shaker. Pour in spiced rum, lavender honey syrup, and egg white. Add heavy cream last.
Cover and shake vigorously for at least 30 seconds.
Pour over ice into two lowball glasses or small tumblers. Garnish with additional lavender if desired, serve immediately.

Notes

Culinary lavender can be sourced from local culinary centers or spice/tea shops, or purchased online for delivery. Use good food safety practices when handling raw eggs. Use fresh, unbroken eggs and carefully wash and dry your hands before separating egg whites. Avoid cross contamination by disposing of shells immediately and washing hands again after separating egg whites.

Nutrition