LONDON FOG LATTE

Serves: 1

■ 3/4 cup/180 ml (150 g) granulated sugar

■ 2/3 cup (160 ml) water

■ 1 tap (4 ml) culinary lavender buds ( freshly picked or dried)

■ 1/4 tsp (60 ml) almond extract

■ 1/4 tsp (60 ml) vanilla extract

■ 2 tsp (10 ml) loose-leaf Earl Grey tea (regular or decaf )

■ 1 1/2 cups (360 ml) water

■ 1/2 cup (120 ml) reduced-fat or whole milk

■ 1 tbsp (15 ml) lavender syrup culinary lavender buds, for garnish (optional)

1. In a small saucepan over medium-high heat, bring the sugar, water and lavender to a boil, stirring until the sugar dissolves. Reduce the heat to medium and simmer to infuse the syrup for 10 minutes. Remove from the heat, stir in the almond and vanilla extracts, and let cool for 20 minutes.

2. Use a fine-mesh strainer to strain the syrup into a lidded container. You can use it right away or refrigerate until needed. You should have about 3/4 cup (180 ml).

3. When the syrup has 5-10 minutes left to cool, place the tea in your teapot, boil the water, and pour it over the tea leaves to brew for 5 minutes. While the tea is brewing, microwave the milk in a high-sided, microwave-safe measuring cup or jar on high for 50 seconds, or until very hot — you're aiming for about 150 F/65 C. (You can also heat the milk in a saucepan on the stovetop.) Using a milk frother (hand-held or on an espresso machine) or immersion blender, froth the milk until it reaches your desired level of foam. If you don't have the equipment for the foam or don't like it, just use the steamed milk as is.

4. Add the lavender syrup to a large, heatproof mug (ideally one with more than a 2-cup/480 ml capacity).

5. Strain the tea directly into the mug and stir to combine with the syrup. Pour the frothed milk over the top and garnish with a few lavender buds, if desired. Serve hot.

Substitutions: Vegan? Use a non-dairy milk of your choice. Nut-free? Use all vanilla extract. No loose-leaf tea? Use 2 tea bags.

Storage: Refrigerate the lavender syrup for 1 month.