heard talk recently of lavender coffee and even heard there’s a coffee shop nearby that makes a lavender mocha, although I’ve not been there yet. So I wanted to give lavender coffee a try. Since I always have milk in my coffee I went about making my lavender coffee by first infusing milk. I put about a cup of milk in a pan with about a teaspoon of lavender buds and heated that briefly while I made a cup of coffee. For the coffee I used an espresso roast which is my favorite; I made this one extra strong to allow for a good amount of milk. When the coffee was finished I strained the lavender buds from the milk and whisked it a little to froth. I poured the milk into the coffee and added a small amount of cinnamon to the top. Because lavender has a very astringent taste I am always careful not to use too much in a recipe. This came out quite delicious though without the astringency common to lavender. I could easily have used more but it was good with this amount.