Lavender-Cardamom Cold Brew Latte

For cold brew coffee:

1 cup coarse-ground coffee

~1/2 gallon cool, filtered water

For Lavender-Cardamom Syrup:

2 cups water

2/3 cup granulated sugar

1 Tbsp. dried lavender flowers

1/2 tsp. ground cardamom

For serving:

8 oz. cold brew coffee

1 oz. lavender-cardamom syrup

1 oz. half and half (or creamy plant-based milk of your choice)

Ice

1. Start by making your cold brew the day before. Fill a cold brew coffee filter with 1 cup coarse ground coffee, place into a 1/2 gallon jar, and fill with cool, filtered water. (If you do not have a cold brew coffee filter, place the grounds directly in the jar and cover with water.) Place the jar in the refrigerator, and let steep 12 hours, or overnight. When the cold brew has steeped, remove the filter, pressing to extract any remaining liquid. (Or, if you brewed the grounds directly in the water, use a coffee filter and funnel to strain and transfer the cold brew into another jar.)
2. To make the lavender-cardamom syrup, bring 2 cups water and 2/3 cup granulated sugar just to a boil in a saucepan over medium heat - just enough to let the sugar dissolve. Add the dried lavender and cardamom, remove from heat, and let stand 15 minutes to infuse the syrup. After 15 minutes, strain the syrup into a jar or bottle to remove the lavender, cover the jar or bottle, and refrigerate until ready to use.
3. To prepare and serve your ice coffee, fill a 16 oz. jar or glass half full with ice. Pour over 8 oz. prepared cold brew coffee, 1 oz. lavender-cardamom syrup, and 1 oz. half and half (or milk of your choice). Stir, and serve!