Pour 2 teaspoons of matcha powder into a small bowl and break up any clumps with a spoon.

Heat 2 ounces of water to between 160 and 180 degrees Fahrenheit, then pour it over 1/4 teaspoon of dried culinary lavender buds and let steep for 1 minute.

Add the matcha powder to the lavender water and whisk vigorously for 30 to 45 seconds until a smooth, frothy paste forms.

Strain the matcha and lavender mixture through a fine mesh strainer into a mug, pressing gently on the lavender buds to extract any remaining liquid.

Warm 8 ounces of unsweetened almond milk in a medium saucepan over medium heat until steaming but not boiling, about 2 to 3 minutes.

Stir 1/2 teaspoon of pure vanilla extract into the hot milk.

Slowly pour the hot milk into the strained matcha base while stirring constantly to combine evenly.

Add 1 teaspoon of honey or agave syrup, stir until dissolved, taste and adjust sweetness as needed, then serve immediately.