In a small saucepan, combine equal parts honey and water with dried lavender buds. Heat gently over medium-low for about 5 minutes, stirring until the honey dissolves completely. Once combined, remove from heat and let steep for an additional 10 minutes. Strain the syrup into a jar to remove the lavender buds, allowing it to cool to room temperature.

In a mixing bowl, sift 1-2 teaspoons of matcha powder to remove any lumps. Gradually whisk in a few tablespoons of hot water using a small whisk or bamboo whisk for about 1-2 minutes until the matcha is well combined and frothy.

Fill a tall glass with ice cubes. Pour your choice of milk over the ice until the glass is about three-quarters full.

Gently pour the prepared matcha over the back of a spoon so it glides above the milk without mixing completely.

Drizzle the cooled lavender syrup over the drink, allowing the sweet, floral flavor to blend with the matcha and milk.

Add a sprinkle of dried lavender buds or a sprig of mint on top for garnish before serving.