Make the lavender syrup. Combine sugar, water, and dried culinary lavender in a small saucepan over medium heat. Stir until the sugar fully dissolves. Once it simmers gently, remove from heat. Steep for 15–20 minutes. Strain through a fine mesh strainer into a clean jar and cool completely. Note: Always use culinary-grade lavender, not decorative — decorative varieties may not be food-safe.
Pull your espresso. Brew 2 shots of espresso using your home espresso machine.
Add the lavender syrup. Pour 1 tablespoon of lavender syrup into the bottom of your glass mug. Taste and adjust — some people prefer 1.5 tablespoons.
Add the espresso. Pour your hot espresso shots directly over the lavender syrup. Stir gently to combine.
Steam or froth your milk. Steam to about 150°F for a hot latte, or use a handheld milk frother for a creamy microfoam. A splash of vanilla extract in the milk rounds everything out beautifully.
Pour and serve. Pour the frothed milk over the espresso. Spoon foam on top. Garnish with a dried lavender sprig if you have one.
