Brew 8 ounces of strong coffee using a double shot of espresso or dark roast. Let it cool at room temperature for about 30 minutes, then refrigerate for an additional 15 minutes.

In a small saucepan, gently warm 2 tablespoons of honey over low heat. Stir in 1/4 teaspoon of culinary lavender buds, infusing the honey for about 10 minutes. Strain to remove the lavender buds and cool.

Combine the chilled coffee with the cooled lavender honey in a tall glass. Stir thoroughly to mix.

Pour in 1/2 cup of your chosen milk and stir gently until the mixture becomes a light brown color.

Fill the glass with ice cubes to keep the drink cold without watering it down.

Garnish with additional lavender buds or a dollop of whipped cream if desired, stir lightly, and serve.