London Fog Latte
Step 1
Make the lavender syrup: In a small saucepan over medium-high heat, bring the sugar, water and lavender to a boil, stirring until the sugar dissolves. Reduce the heat to medium and simmer to infuse the syrup for 10 minutes. Remove from the heat, stir in the almond and vanilla extracts, and let cool for 20 minutes.
Step 2
Use a fine-mesh strainer to strain the syrup into a clean, lidded container. You can use it right away or refrigerate until needed. You should have about 3/4 cup.
Step 3
Make the latte: When the syrup has 5 to 10 minutes left to cool, place the tea in your teapot, boil the water in a tea kettle or pot on the stove, and pour it over the tea leaves to brew for 5 minutes. (Alternatively, bring the water to a boil in a small saucepan, remove from the heat and add the tea to steep.)
Step 4
While the tea is brewing, microwave the milk in a high-sided, microwave-safe measuring cup or jar on HIGH for 50 seconds, or until very hot – you’re aiming for about 150 degrees. (You can also heat the milk in a small saucepan on the stovetop over medium-low heat.) Using a milk frother (handheld or on an espresso machine) or immersion blender, froth the milk until it reaches your desired level of foam. If you don’t have the equipment for the foam or don’t like it, just use the steamed milk as is.
Step 5
Add the lavender syrup to a large, heatproof mug (ideally one with more than a 2-cup capacity).
Step 6
Strain the tea directly into the mug and stir to combine with the syrup. Pour the frothed milk over the top and garnish with a few lavender buds, if desired. Serve hot.