This year, I switched from morning coffee to tea. I wasn't sure I could enjoy a drink as much as I enjoyed my (very creamer based) coffee, but this lavender-infused drink is such a delight. I look forward to it every day. 

To make the Lavender Syrup:

1. In a sauce pan, combine 3 T lavender buds (fresh or dried) and 1 cup of water. Bring the mixture to a boil, then add 1 cup of sugar or honey. 

2. Lower heat so it maintains a gentle boil, and stir until the sugar or honey is dissolved.

3. Simmer for 15 minutes.

4. Turn off heat and allow the lavender to steep as it cools. Strain out the lavender buds when it's reached your desired flavor-- anywhere from 15-30 minutes. 

5. Store in an airtight container in the fridge (I store in this). This recipe makes about 1 cup; I usually double it as it easily keeps for 3 weeks.

Tip: Jar this up for friends as a sweet gift!

To Make a London Fog:

1. Let Earl Grey tea steep in hot water for 3 minutes. (Bigelow is the best I've tried!)

2. Add in 2T your Lavender Syrup

3. Add a splash of cream. Froth if desired. (I bought this and it's been used almost daily since-- great for hot chocolate, too!)

That's it! Once your syrup is made, the drink it quick to make each morning. Enjoy!