My family and I have been renting an apartment on an 80 acre farm while we look for something more permanent. Among the many gifts that comes with farm-life have been the chicken eggs, so I have been looking at all the ways I can sneak them into things I normally make (more on this to come!).

Turns out, they are delicious in a latte.

I know what you are thinking…Gross….is it safe? (more on safety below) Well, it’s not gross at all and you really wouldn’t know it was in there. It gives you a velvety consistency, almost as if you were drinking heavy cream. And the froth…oh, the froth! It can out compete any barista’s micro-foam hands down. You see, while most lattes have a foam that dissipates pretty quickly, an egg creates a foam that lasts until you reach the bottom of your cup. So satisfying! And incorporating the egg makes this a filling, protein-packed snack or breakfast.

Now, I don’t have an espresso machine currently as our apartment kitchen is super tiny. So what I have come up with for this recipe is what I’m affectionately calling the Lazy Mama Lattè.

You can make it in around 2 minutes, without an espresso machine. 🙌

What equipment do you need? All you need is a stovetop, and a blender!

It starts with a cup of grass-fed milk, preferably whole milk.

Oh, did I mention this recipe uses instant espresso? Yes, I know it doesn’t taste the same as the real deal, but again, lazy mama latte. Are you starting to catch on?

ingredients for making a latte without an espresso machine

With all of the lavender growing around here, I felt inspired to incorporate this lovely floral into my frothy beverage. If this sounds weird to you, you just have to give it a chance! It really adds such an elegant flavor paired with the espresso. Typically, you would want to boil the actual lavender flowers, and make a syrup with it, but again - lazy mama latte - I need speed. And, I am probably making this whole thing with one hand and a baby on my hip, so I am going to be a rebel here and use essential oil. It’s the same thing that’s extracted from the flower, we are just taking a short cut. I actually use essential oils a lot in my cooking and baking! The key here is ensuring you use the right dose of a 100% pure, organic oil. Do be careful about where you are sourcing your oil as a lot of bottles claim to be organic, but are not actually certified. And, even more have cheap filler oils in them. Lavender oil is perfectly safe to ingest if it is emulsified in a carrier liquid, and contains the right dose. One drop is plenty for a latte. Even if I am making a double serving, I will usually only use 1 drop, as it is a very strong flavor, and a little goes a long way. You can always adjust the next time you make it. If you like more lavender flavor, add up to 2 drops (any more and it can start to taste like soap). Once you develop an appreciation for this flavor, you will start finding all kinds of ways to incorporate it from icings to parfaits!

To temper the floral taste, I added a teaspoon of pure, bourbon vanilla extract. It makes the flavor so smooth and is basically a hug for your tongue.

For the sweetener, I use 1 tablespoon of granulated or raw sugar, but you can certainly use your preference of sweetener here. I didn’t use honey or maple syrup as I wanted to keep the main notes of lavender+vanilla. There are so many possibilities of combinations that would meld beautifully if you feel like experimenting. See my variations below.

And lastly, the egg. Truly the star of the show. Well, the humble star that no one ever knows about. Think of it as the director behind the set. You see, when added at the right moment, the egg fully incorporates, leaving a creamy consistency to your milk. And the whites of your egg are what make the thick layer of delicate foam on top. You can make this with the entire egg or just the egg white. You’ll have more protein of course, with the entire egg, but if you are after a lighter drink, using whites-only will give you all the foam you are craving. If this is your breakfast, I recommend using the yolk as well. Either way, you can always save your yolk in the fridge for another purpose.

Is it safe to eat raw eggs in a latte? Well, keep in mind they are added to a very hot liquid, so they will not technically be raw. That said, I am using organic, pastured eggs, from a farm I live on, so I can witness with my own eyes how the chickens are cared for. For this reason, I personally feel like this is a risk I am comfortable with taking, raw or not. However, to get scientific with it, our liquid will be just to boiling, which is 212 degree F. Salmonella is killed in eggs that reach 160 degrees, so we are well clear of that.

how to make a latte with instant espresso

Ingredients

1 cup grass-fed milk
1 pastured, organic egg, room temperature (I use both the yolk and white in this recipe)
1 tsp vanilla extract, pure (I used Trader Joe’s organic bourbon vanilla)
1 TBL granulated or raw sugar
1 drop organic, pure essential lavender oil (I like this one)
1 serving of instant espresso

To Make

Gently warm your milk in a sauce pan over medium heat. Do not let it get to a rolling boil as the milk will burn. Whisk slowly to prevent a layer of milk hardening on the surface. Once you see steam and a few tiny bubbles rising to the surface, lower the temperature to simmer.
Add your espresso, vanilla, sugar and drop of oil. Be careful not to let more than one drop into the pot! See notes.
Lastly, whisk your egg in a small bowl, and then slowly add it to the hot milk while whisking vigorously. See notes.
Add the entire mixture to your blender and blend at a high setting for about 10-15 seconds. Be careful that your lid is on securely as the liquid is hot! Pour into your favorite mug and enjoy! Makes one serving.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Notes:

Be careful with the dropper as they can be hard to get going and then all of a sudden dispense many drops in rapid succession! If this happens, you will need to start over. To prevent more than one drop getting in, try dropping the oil onto your finger first and then letting it roll off your finger into the milk. If one drop produces a flavor that is too strong for you, double the rest of the recipe to make two cups, but keep just the 1 drop of oil. (you can store leftover latte in the fridge for an iced latte to consume up to one day later, just be ready to throw it back in the blender to re-foam). Also, note french lavender is stronger than the more common, english lavender. Alternatively, If you feel like you want more lavender flavor in your drink, put it back to the blender and add one more drop.
Your mixture needs to be hot before you add the egg. If you add the egg to cold liquid, and then warm, you will make scrambled eggs! Alternatively, you can also temper your egg by scrambling it in a separate bowl first, and then adding a TBL of your warm milk mixture to it, whisk, and then slowly add the beaten egg to your pot of remaining milk (however I find this unnecessary).
Egg troubleshooting: If your egg scrambles, not to worry. Simply strain the egg out using a fine mesh strainer and start with a new egg. Make sure you are whisking with one hand (don’t hold back on your whisk, you want to really stir up the milk while adding the egg). Whisking keeps the egg from cooking seperately before it is incorporated into the hot milk so this step is imperative! If your egg is cold , definitely temper it before adding it to the mixture (see last note)

Variations:

Try the following combinations:

honey+lavender - Substitute the vanilla and sugar for 1 TBL honey. Include some bee pollen granules on top if you want to get fancy.

lemon + lavender - Substitute the vanilla for a tsp of lemon juice.

mocha + lavender - Add 1/2 TBL of cocoa powder.

matcha + lavender - Sub 1 tsp matcha for espresso

Omissions and Substitutions:

Milk: You can definitely use alternative milks. I am currently low fodmap and used lactose-free whole milk with great results. I have also used coconut milk. Make with condensed milk for a traditional, Vietnamese coffee

Sugar: I highly recommend you do not leave this out! The floral notes of the lavender really need a sweetness to prevent it from tasting like soap. Stevia or honey work beautifully here.

Vanilla: Can be left out if you prefer, however you will experience a stronger floral flavor.

Egg: You can leave the egg out, but sadly, you will lose the velvety consistency. You will still get foam by blending cow’s milk for about 10-15 seconds.

Espresso: If you wish to leave the espresso out, you can add 1/2 TBL cocoa powder or matcha instead.

Lavender: You can leave this out or sub with another edible oil like peppermint or orange.