1. Start by gently warming the milk in a small saucepan over medium-low heat. You want it steaming but not boiling—about 150°F if you have a thermometer. This usually takes around 3-4 minutes.
2. Once warm, add the dried lavender buds directly to the milk. Stir gently, then cover the saucepan and let the lavender steep for 5 minutes. This step is where the magic happens, infusing the milk with that delicate floral aroma.
3. While the lavender is steeping, brew your coffee or espresso. I like mine strong to balance the sweetness and floral notes.
4. After steeping, strain the milk to remove the lavender buds. You can do this using a fine-mesh sieve or cheesecloth. Press gently to extract as much flavor as possible without bitterness.
5. Return the infused milk to the saucepan and add the honey and vanilla extract. Stir over low heat until the honey dissolves completely, about 1-2 minutes. Avoid boiling here to keep the flavors fresh.
6. Pour the brewed coffee into your favorite mug, then slowly add the lavender honey milk. Give it a gentle stir to combine.
7. Sprinkle a pinch of ground cinnamon on top if desired, adding a warm spice note that pairs beautifully with the lavender.
8. Serve immediately and enjoy! For an extra touch, try frothing the milk before adding it to coffee using a handheld frother or by shaking vigorously in a sealed jar.

One of my favorite memories is making this latte on a chilly morning for Eli, my son. He wasn’t quite old enough to have coffee, but a lavender honey milk version always brought a smile, turning a simple drink into a moment we shared before the day took over. That’s the kind of warmth this recipe brings to the table.