Brew your espresso or strong coffee: If using an espresso machine, extract 2 oz of espresso directly into a mug (this takes about 25–30 seconds). If using strong brewed coffee, brew 2 oz using your preferred method (French press, pour-over, or concentrated drip coffee) and pour into the mug. The coffee should be hot and aromatic. Checkpoint: You have 2 oz of hot coffee in your mug ready to sweeten.

Add the lavender simple syrup: Pour 2 teaspoons of lavender simple syrup into the hot coffee (about 1–2 minutes). Stir gently for 15–20 seconds until the syrup is fully dissolved and the coffee has a light lavender tint. Taste a small sip—if you want it sweeter or more floral, add another ½ teaspoon of syrup and stir for 10 seconds. Adjust until you reach your preferred flavor. Checkpoint: The coffee is evenly sweetened with lavender and tastes balanced to your liking.

Steam or froth the milk: Pour 6 oz of cold milk into a milk pitcher (stainless steel works best). If using a steam wand: submerge the tip just below the milk surface and turn on full steam for 30–40 seconds until tiny bubbles form, then lower the pitcher slightly to create a gentle whirlpool and steam for another 30–60 seconds. The milk should reach 150–155°F and have a smooth microfoam layer about ¼ inch thick. If you don't have a steam wand: heat the milk in a small saucepan over medium heat for 3–4 minutes, stirring occasionally, until it's very hot and steaming (but not boiling). Then use a milk frother or whisk vigorously for 20–30 seconds to create light foam. Checkpoint: The milk is hot, creamy, and has a thin layer of silky foam on top.

Pour the steamed milk into the coffee: Slowly pour the steamed milk into the lavender coffee mixture from about 3 inches above the mug (about 20–30 seconds). Hold back the foam with a spoon and pour the liquid first, then top with a thin layer of milk foam. The final drink should fill the mug to about ¾ full and have a light tan or cream color. Checkpoint: Your latte is now creamy, layered, and nearly full.

Garnish and serve: Sprinkle a small pinch of dried lavender buds (about ¼ teaspoon or to taste) on top of the foam. Serve immediately while the drink is still hot (around 140–150°F). The lavender buds will float on top and add a lovely visual finish and subtle floral aroma as you drink.