Bring to a gentle simmer, then reduce heat to low and simmer for 4 minutes to extract the lavender aroma. Do not boil vigorously; you want a gentle infusion to avoid bitterness.

Add 3 tablespoons honey and 1 tablespoon granulated sugar (if using). Stir until fully dissolved and the mixture is homogeneous, about 1–2 minutes.

Remove the pan from heat and let the syrup steep for another 10 minutes to deepen flavor.

Strain the syrup through a fine-mesh sieve into a heatproof jar, pressing gently on the lavender to extract liquid. Discard solids.

Let syrup cool to room temperature, then refrigerate. Syrup will keep in the refrigerator for up to 2 weeks.

For the drink

Prepare espresso

Brew 3 oz fresh espresso (about double shot). If you don’t have an espresso machine, brew 3 oz very strongly brewed coffee or use 2 oz concentrated cold-brew. Allow espresso to cool slightly (30–60 seconds) so it doesn't melt too much ice.

Sweeten glass

Add 2 tablespoons lavender honey syrup into a 16 oz serving glass.

Fill the glass with 1.5 cups of ice cubes, leaving room at the top for milk and espresso.

Pour 8 oz of cold milk (or milk alternative) over the ice. If you prefer a light foam, texture the milk with a handheld frother briefly (5–8 seconds).

Add 1 teaspoon vanilla extract into the milk for a rounder flavor, if using, and stir gently once to incorporate without overmixing.

Create the macchiato layering

Slowly pour the freshly brewed espresso over the back of a spoon or gently down the side of the glass so it floats and creates a dark layer on top of the milk. Pour evenly to create a visible espresso 'mark' on the milk.

Taste and adjust sweetness: if you want it sweeter, add additional lavender honey syrup 1/2 tablespoon at a time and stir gently.

Garnish with a small pinch (about 1 teaspoon) of dried lavender buds on top for aroma and visual appeal. Serve with a straw and a spoon to mix, so the drinker can stir before drinking if they prefer.