Here's what you need:
2 oz espresso
1-2 tbsp lavender syrup, to taste
Ice
6 oz milk, regular or plant-based

To assemble, fill a tall glass with ice. Pour freshly brewed espresso over the ice. Add 2-3 tablespoons of the lavender syrup, or to taste. Stir to combine. Finish with 6 oz of cold milk or a milk alternative.

Instruction for the syrup:
1/4 cup dried or fresh lavender
1 cup water
1 cup sugar or honey

In a small saucepan, combine 1 cup of water and 3 tablespoons of fresh lavender. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and strain the lavender from the water, discarding the lavender blossoms. Return the lavender-infused water to the saucepan and add 1 cup of honey. Heat over low heat, stirring until the honey dissolves completely into the lavender water. Allow the syrup to cool, then transfer it to a container for storage in the refrigerator.

Tips:
The lavender syrup can be stored in the refrigerator for up to two weeks.

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