Iced Lavender Almond Mocha
- 1 tsp cocoa powder (unsweetened)
- 1/4 oz vanilla syrup -see instructions below
- 3/4 oz lavender honey
- 2 shots espresso
- 6 oz Pacific Foods Barista Series Almond Plant-Based Beverage
- Vanilla Syrup
- 1/2 cup demerara sugar
- 1/2 cup water
- 1 vanilla bean (split)
Step 1Dissolve the cocoa powder in the espresso.
Step 2Combine all the ingredients into a 12 ounce cup and mix well. Top with ice to fill cup.
Step 3Combine all ingredients and simmer for 5 minutes on medium heat.
Step 4Remove from heat and steep for 1 hour.
Step 5Strain and refrigerate. This syrup will keep for up to 7 days refrigerated.