Lavender-Maple Syrup (Clean-Ingredient)

This is the syrup behind our Clean-Ingredient Lavender Latte — real maple syrup standing in for the cane-sugar syrup our Standard tier uses, with the same culinary lavender buds steeped directly into it instead of into sugar water. It’s the same technique our Maple Cinnamon Dolce Syrup uses for whole cinnamon sticks: warm the maple gently, steep the real ingredient into it, strain.

What “Clean-Ingredient” Means Here

Two ingredients you could read off the label without a dictionary: maple syrup and dried lavender buds. No water, no dissolved granulated sugar, no gums. The dosage and safety rules don’t change with the base liquid — still 1 tsp of culinary-grade dried lavender per batch (never decorative/craft-store lavender), and still a capped steep time, because maple doesn’t make lavender any more forgiving of over-steeping than sugar water does.

This batch (10 servings)$4.45 total

Per 2 tbsp serving~$0.45

Assumptions: real maple syrup at typical grocery pricing ($8-9 for a 12oz bottle, same figure our Pumpkin-Maple Base and Vanilla-Maple Syrup use) and culinary lavender buds at typical bulk-bin pricing ($3-4/oz, of which this batch uses well under 1/8 oz). Maple syrup is most of the cost of this batch, same as it is for our other Clean-Ingredient syrups — it’s why this tier costs more per drink than the Standard or Sugar-Free lavender syrups. See the Clean-Ingredient Lavender Latte for the full per-drink math against café pricing.

Storage & Shelf Life

• Keeps about 2 weeks in a sealed jar in the fridge, same as the Standard syrup.
• Strain it well — same reasoning as the other lavender syrups: buds left in the jar keep steeping in the fridge and can push the flavor toward bitter or soapy over the full 2 weeks.
• Double the batch if you go through lavender lattes quickly — everything scales evenly (1 1/2 cups maple syrup, 2 tsp lavender buds).

Swaps & Notes

• Honey works too as a whole-food swap for maple syrup, at a similar cost — it shifts the flavor toward the floral-on-floral “Honey Lavender” combo café menus are named after, since honey itself carries a mild floral note that pairs with the lavender.
• This isn’t a lower-calorie swap. Maple syrup runs slightly higher calories per tablespoon than table sugar — the point of this tier is real, whole-food ingredients, not fewer calories. If calories or added sugar are your main concern, see the Sugar-Free Lavender Syrup instead.

What to Make With This

2 tbsp of this syrup, stirred into hot espresso before adding steamed milk, is the Clean-Ingredient Lavender Latte — our top-recommended lavender tier. If cost matters more than ingredient sourcing, the Lavender Syrup (Standard) uses the same steeping method with cane sugar; if minimizing sugar is the priority, see the Sugar-Free Lavender Syrup.

Recipe Card Summary

Lavender-Maple Syrup (Clean-Ingredient)

• 3/4 cup maple syrup, 1 tsp dried culinary lavender buds
• Makes ~10 servings (2 tbsp each) · Prep: 5 min · Total: 20 min (mostly steeping)
• Cost: ~$4.45/batch, ~$0.45/serving

FAQ

Why warm the maple syrup instead of just steeping the lavender in it cold?

Gentle warmth helps the lavender release its aromatic oils faster, the same reason tea steeps better hot than cold. It doesn’t need to simmer or cook down the way the Standard syrup’s sugar water does — maple is already a thin, pourable liquid.

Is this lower in sugar than the Standard syrup?

Not meaningfully — it’s a similar amount of sugar, just from maple instead of cane. If sugar content specifically is your priority, see the Sugar-Free Lavender Syrup instead, which is built to minimize it.

Do I need to make this every time I want a latte?

No — one batch covers about 10 drinks over two weeks. The Clean-Ingredient Lavender Latte recipe assumes you already have a jar on hand.