Ingredients (1 serving)

• 1 cup milk (dairy, oat, or almond—pick your vibe)
  
  

• 2 shots espresso (or ½ cup strong brewed coffee)
  
  

• 1 Tbsp culinary lavender buds (not the potpourri kind, unless you enjoy drinking your grandma’s closet)
  
  

• 1 Tbsp honey (or maple syrup, for earthy sweetness)
  
  

• ½ tsp vanilla extract
  
  

• Optional garnish: dried lavender sprinkle or a cinnamon dusting
  
  

Directions

1. Make lavender milk: In a small saucepan, gently heat the milk with lavender buds until steamy (don’t boil, you’re making a latte not soup). Let steep 5 minutes, then strain out the buds.
   
   

2. Sweeten the deal: Stir honey and vanilla into the lavender-infused milk. Froth with a whisk, frother, or by aggressively shaking in a mason jar like you’re auditioning for a bartending gig.
   
   

3. Build the latte: Pour espresso into a mug, top with the lavender milk, and finish with foamy froth.
   
   

4. Final flex: Garnish with a pinch of dried lavender (just enough for aesthetic, not enough to taste like potpourri).