Make the lavender honey syrup: In a small saucepan, combine 1/2 cup water and 1 tablespoon dried culinary lavender. Bring to a gentle simmer, then turn off the heat. Let it steep for 5–8 minutes, depending on how floral you like it. Strain out the lavender.

Sweeten with honey: While the liquid is still warm, stir in 1/2 cup honey until fully dissolved. For extra dimension, add 1/4 teaspoon vanilla extract and a small strip of lemon zest. Remove the zest after 5 minutes. Let the syrup cool.

Brew the espresso or coffee: Pull 1–2 shots of espresso. If you don’t have an espresso machine, brew very strong coffee using a moka pot or Aeropress. Aim for a bold, concentrated base.

Heat and froth the milk: Warm 6–8 ounces of milk until steamy but not boiling (about 150–155°F). Froth using a steam wand, handheld frother, French press, or by shaking in a jar with the lid on (careful—it’s hot). You want velvety microfoam, not big bubbles.

Sweeten the coffee: Add 1–2 tablespoons of the lavender honey syrup to your cup. Pour in the hot espresso and stir to blend. Taste and adjust the syrup to your liking.

Finish the latte: Pour in the steamed milk, holding back the foam with a spoon, then spoon the foam on top. If you like, dust with a tiny pinch of cinnamon. Sip and enjoy.

For an iced version: Fill a glass with ice. Add 1–2 tablespoons syrup and 1–2 shots espresso. Top with cold milk and stir. Skip heating and frothing, or cold foam the milk if you have a frother.