When coffee gets floral

Iced coffee lovers are no strangers to spicing up their drinks with flavored syrup. Standard, uncomplicated options like caramel, mocha, vanilla and hazelnut enhance the integrity of the bean's natural notes and aromas – the most polarizing being pumpkin.

Still, in recent years, baristas have sought inspiration from nature and paired their drinks with floral syrups that set a refreshing note, especially on hot summer days. Plus, coffee aficionados decorate the drinks with floral garnishes to make the most photogenic presentations—some even go as far as dyeing the milk to enhance the visual allure. Unsurprisingly, these colorful, eye-catching drinks are quickly earning "Instagram Favorite" status.

Eating flowers is nothing new – they have been consumed for centuries, as far back as ancient times, for their healing properties and flavors. So it's not surprising to come across a food with flowers as the main ingredient, such as Tunisian Kaak Warka pastry made from orange blossom water, French Poulet a la Lavande (lavender chicken) or chefs who incorporate flowers into their spring menus. Likewise, coffee aficionados are conscious of it and have chosen to maximize the longevity of seasonal plant-based products by turning them into simple syrups to flavor their drinks in the right season.

The perfect flower-infused coffee recipe is a matter of trial and error. A gentle dose of syrup adds a subtle floral undertone, while a heavier note adds a refreshing, vibrant flavor. Finding the right balance so that the syrup and coffee complement - not overpower - each other is crucial. Among Mother Nature's myriad botanicals, elderflower, lavender, rose, and hibiscus are among the most popular. 

While they take extra time, specific ingredients, and a little patience, flower-flavored coffee drinks are easy to make at home. Those who prefer to make a simple syrup from scratch can combine fresh or dried flower petals with equal parts sugar and water in a saucepan, bring to a boil over medium heat and stir until all the sugar has dissolved. Remove the pan from the heat, let it steep for a few hours, then strain out the petals and store in an airtight container (preferably a glass bottle). It can be stored in the fridge for up to two weeks, in the freezer up to six months.

If you want to immerse yourself in the world of refreshing recipes with a floral touch, don't miss our coffee recipes. Our Lavender Latte features grated lime zest for an acidity boost that cut through the tart flowers, and this cold rose coffee finishes with a pinch of pink rock salt. The sweet oat Macchiato appeals to vegans and non-vegans alike, with red osmanthus flowers, Goji berries and honey. Those looking to impress their guests (or Instagram followers) can get creative with the presentation — perhaps adding extra flowers to the garnish or even coloring the milk for an extra pop of color.