2 oz milk of choice, more or less to taste (I used almond milk)
To make the cold brew, grind beans to a coarse grind. Place in a French press, or if you aren’t using a French press, a large glass jar. Add 4 cups of filtered water (or 1 cup for every ounce of coffee beans).
Stir, cover and place in the refrigerator 12-18 hours or overnight. In the morning, press coffee using French press, or strain through a coffee filter or fine mesh strainer lined with cheesecloth. Pour into a clean container.
Dilute cold brew concentrate with water to your desired ratio. For 1:1 add 4 cups filtered water, adding more or less to taste. Store in the refrigerator.
To make lavender syrup, place sugar, water and lavender in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Turn off heat and let the mixture cool. Strain lavender buds out and store syrup in a sealable container in the refrigerator until ready to use.
To make cold brew lavender latte, fill a glass with ice. Add diluted cold brew, lavender syrup, and milk of choice, adjusting milk and syrup to suit your taste. Stir and enjoy!