Make the coffee creamer: Combine the milk and lavender in a 2-quart saucepan. Heat over medium heat until simmer, and continue to simmer for 20 minutes, stirring frequently.
Remove from heat, add the honey and vanilla, and stir well to dissolve the honey. Let cool for a few minutes so it is not boiling hot.
Carefully strain the hot milk though a mesh strainer into another heat-safe container. It's OK if there are some milk solids in there.
Add a shot of espresso to a large mug.
Froth your lavender creamer: Use a milk frother (a wand or an electric milk frother) to froth the milk. Pour ½ cup of the hot coffee creamer over the espresso, then add a few tablespoons of the frothy milk on top. Enjoy! See note for frothing milk without a milk frother, or for making iced lattes. Store leftover creamer in the fridge for up to 3 days.
Notes
For an iced lavender latte: let the lavender milk mixture come to room temperature, then cool in the fridge. You can cool the espresso too. You can skip the frothing if making an iced latte, or you can froth the cold milk.To froth milk without a frother: Pour the milk into a completely leak-proof coffee mug, such as this contigo mug. Close it, seal it, and shake vigorously for a few seconds. Otherwise, you can use a mason jar that has a TIGHT lid, wrap the mason jar in a kitchen towel (so you don't burn your hands), hold tight, and shake well. Pour the frothy milk over your latte!Recipe variations:
Try subs some of the milk with half and half for a creamier, thicker coffee creamer.
Try this creamer over traditional drip coffee, or over iced black tea (brewed from a tea bag, not the powdered mix).