In a 2 quart saucepan, heat the milk to medium temperature until it just begins to simmer.

To infuse with flavor, add dried lavender buds, letting them steep for 20 minutes while stirring occasionally.

For sweetness, add honey and vanilla extract as desired. 

Let cool for 10 minutes before straining out the buds from the liquid creamer through a mesh sieve or cheesecloth. 

Serve over espresso poured into a tall glass of ice cubes or a hot mug.

Mix together about ½ cup of this homemade creamy mixture with the coffee.

Finally, top with frothed milk or whipped cream and garnish with lavender sprigs (optional). Enjoy!