1/2Tbspmaple syrup or sweetener of choice(this helps to enhance lavender, you can skip if needed)
2/3cuplavender concentrate(or lavender tea)
2/3cupdairy-free mylk of choice(unsweetened almond or coconut tastes the best, use coconut or tigernut for AIP)
Make Lavender Concentrate
Add lavender to a large mason jar (1-1.5 quarts). Over top, pour cold water, mix and cover. Let sit at room temp. for 1 hour to infuse.
Strain the concentrate and store in a closed container in the fridge for up to 2-weeks.
Let black or Earl grey tea steep for 5 mins in hot water and mix in sweetener to dissolve.
Add ice to a 2 large glasses, and add 1/3 cup mylk and lavender concentrate over top in each glass.
Pour 1/3 cup tea over top in each glass and with remaining tea, reserve in case you'd like it stronger or use it for another serving later!
Serve immediately and enjoy.
The culinary lavender petals I use are here>>*If you're strapped for time (or patience) and don't want to make the concentrate, simply steep 1-2 tsp. lavender with your tea in hot (not boiling) water to taste and add milk and ice. Alternatively, you can enjoy it hot with a splash of milk!
Iced Lavender London Fog Latte https://foodbymars.com/iced-lavender-london-fog-latte-dairy-free-paleo-vegan/