1. If making lavender syrup, combine water, sugar, and dried lavender buds in a small saucepan. Bring to a simmer over medium heat, stirring with a silicone spatula until sugar dissolves. Remove from heat and let steep for 10 minutes, then strain through a fine mesh sieve into a bowl. Set aside to cool.

2. In a mixing bowl, sift the matcha powder using a fine mesh sieve to prevent lumps.

3. Add 2 tablespoons of hot water (about 175°F) to the matcha. Using a wire whisk, whisk vigorously in a “W” motion until frothy and smooth.

4. Fill a tall glass with ice cubes. Pour the whisked matcha over the ice.

5. Add the milk to the glass, then measure and add the lavender syrup using a measuring spoon. Adjust sweetness with honey or maple syrup if desired.

6. Stir gently with a silicone spatula or a long spoon to combine all layers.

7. For a professional touch, use a kitchen thermometer to ensure the water for matcha is at the optimal temperature.

8. Garnish with a sprinkle of matcha powder or a lavender sprig before serving.