Lavender White Mocha – Floral Elegance in a Velvety Cup
alarm
10 min
Ingredients
- 1 double espresso (36–40 ml) – CARTEL Classico capsule
- 20 g high-quality white chocolate or 25 ml white chocolate sauce
- 150–180 ml whole milk (or barista version)
- 10–15 ml homemade lavender syrup
- Optional: dried lavender flowers for garnish
Preparation method
- Melt the white chocolate in the cup.
- Add the lavender syrup.
- Extract the double espresso directly over the mixture and stir well.
- Heat the milk to 55–60°C and texture into fine microfoam.
- Pour the milk and finish with light latte art or a sprinkle of dried lavender.
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