STEEP: Place the water in a tea kettle and bring the water to a boil (208- 212ºF.) When boiling, turn the burner off, place tea bags, dried lavender (if using), or cinnamon (if using) inside, cover the tea kettle, and allow the tea to steep for 5-8 minutes. I usually prefer my tea pretty strong so I use 3 bags (between two cups) and brew for around 6 minutes.

FROTH: While the tea is steeping, heat the milk in a milk frother. You can also warm the milk in a large glass measuring cup and use the hand frother (linked below) to whiz the milk and create foam. If you own a French press, you can add warmed milk to it and pump the plunger to introduce air into the milk until frothy.

SERVE: Pour the tea into two mugs (use a sieve to hold back the lavender.) Add ¾ teaspoon of vanilla to each cup, along with 1-2 teaspoons of sugar (less if you don’t like your lattes too sweet) Slowly pour the frothy milk into each cup, holding back the foam with a spoon. Stir the latte until the sugar dissolves. Then, spoon the frothed foam onto each cup. Sprinkle with additional lavender or dried tea leaves before serving, if you’d like.