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Lavender White Russian
othayminstore@gmail.com

Lavender White Russian

A non-alcoholic dessert drink blending floral lavender, creamy dairy-free yogurt, and coconut milk for a silky, refreshing sip. Served chilled with a nutty garnish and edible flowers.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: JUICE
Cuisine: Modern American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 12 grams fresh culinary lavender buds (use dried if unavailable)
  • 200 ml vanilla-flavored dairy-free yogurt (oat or coconut base)
  • 250 ml full-fat unsweetened coconut milk
  • 2 tbsp honey or agave syrup
  • 1 tsp vanilla bean paste (or ½ tsp extract)
  • ½ tsp blackstrap molasses
  • 1 tbsp vanilla-infused crushed almonds
  • 8 ice cubes
  • 1-2 edible flowers for garnish (e.g., lavender or chrysanthemum)

Method
 

  1. Infuse: Heat lavender, honey, and coconut milk in a saucepan over low heat for 5 minutes. Steep off heat 10 minutes.
  2. Strain: Remove lavender buds and let mixture cool slightly.
  3. Blend: Add yogurt and vanilla paste to infused liquid. Stir until combined.
  4. Sweeten: Whisk in blackstrap molasses for depth.
  5. Chill: Pour into glasses over ice cubes.
  6. Garnish: Top with crushed almonds and edible flowers.

Notes

Use organic lavender for intensity
Substitute almond milk if avoiding coconut
Maple syrup works better than honey for a smoky finish
Replace edible flowers with lemon zest for acidity
Use crushed ice for a thicker consistency