Lavender Chai Latte

Lavender Chai Latte

by Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

Lavender is not only fragrant and pretty—it is edible. Lavender can offer a floral, herbal taste and aroma to many recipes, such as this delicately spiced beverage. Filled with chai tea, coffee, soymilk, dried lavender flowers and just a touch of agave, you can enjoy this relaxing beverage as a much healthier option over many coffee shop latte drinks, which are often laden with sugar and high-fat additions that are high in calories.


  • 1 1/2 cups water
  • 1-2 Tbsp. dried lavender flowers
  • 1 chai tea bag
  • 1 Tbsp. agave nectar
  • 1 cup brewed strong coffee
  • 1 cup unsweetened, plain soymilk

Makes 4 servings (7/8 cup). Per serving: 40 calories, 1.5 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 5 g carbohydrates, 2 g protein, 0 g dietary fiber, 10 mg sodium, 5 g sugar, 4 g added sugar.


  1. Pour water into small pot and bring to a boil.
  2. Add lavender flowers and chai tea bag and set aside for about 15 minutes to steep.
  3. Pour liquid through strainer, squeezing remaining liquid from lavender flowers and chai tea bag, and return liquid to pot. Discard lavender and tea bag.
  4. Add agave nectar, coffee, and soymilk and reheat, stirring well, just until mixture is hot. Do not boil.
  5. Pour into 4 coffee cups.


*Adjust the amount of lavender you use based on your taste preference.
**Pure maple syrup may be substituted for agave nectar.
***Reduced-fat dairy or milk alternative of choice may be substituted for soymilk.

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