In a small saucepan, combine equal parts water and sugar, around 1 cup each. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Add dried lavender buds, allowing them to steep for 10-15 minutes until fragrant. Once infused, strain the syrup through a fine mesh sieve and let it cool to room temperature.

In a medium mixing bowl, measure out 1-2 teaspoons of high-quality matcha powder. Pour in about 2 ounces of hot water, ensuring the water is just below boiling. Using a bamboo whisk or milk frother, whisk the matcha vigorously for about 30 seconds until smooth and lump-free. Set aside for layering.

Grab a tall glass and fill it generously with ice, about halfway full. Pour in 1 cup of your choice of cold milk over the ice. Then, gently drizzle in 2-3 tablespoons of the cooled lavender syrup, allowing it to cascade beautifully down the sides of the glass.

To create stunning layers, pour the prepared matcha over the back of a spoon, allowing it to float on top of the milk and syrup.

For a finishing touch, sprinkle a pinch of lavender buds or add a few fresh mint leaves on top of your Iced Honey Lavender Matcha. Serve immediately.