Yield: 1 - 12 0z latte
To make syrup:
Bring one cup of water to a boil, add sugar and stir until dissolved.
Add lavender blossoms to sugar water, simmer for 1-2 minutes and pull away from heat.
Once cooled, strain lavender buds from syrup and store in an air-tight container. This syrup can keep for 2 weeks in the refrigerator.
To make latte:
Pull one shot of espresso into a coffee mug.
Add one tablespoon of lavender syrup to espresso and stir until dissolved. Gently pour in steamed milk.
Garnish with lavender blossoms and enjoy!