Preparation

1. Put the sugar and water in a small pot set over medium heat. Bring to a simmer, stirring until the sugar is completely dissolved. After the sugar is dissolved, remove from the heat and add the Put a fine-mesh strainer over a medium bowl. Pour the syrup into the strainer. Discard the lavender. Transfer the syrup to a container, cover, and chill completely before using.To make the latte, put the espresso capsule into the unit.
2. Put the milk, lavender syrup, and honey in a heatproof mug. Holding the mug in one hand, place under the steam wand so the bottom of the wand is just below the surface of the milk at an angle. Start steaming the milk. While keeping the mug at an angle, allow the steam to move the milk around. Once the milk begins to increase in volume, lift the mug up higher so the steam wand immerses deeper into the milk (this will prevent large bubbles from forming and will make a fine milk foam). When the foam has almost reached the top of the mug and you can feel that the milk in the mug is quite hot, stop steaming. Tap the mug a few times to remove any larger bubbles.
3. Place a mug under the brew head and select Double Espresso. Once the espresso has finished brewing, slowly pour the steamed lavender milk into the mug with the espresso.
4. Serve immediately.

Note: Lavender simple syrup can be stored in an airtight container in the refrigerator for up to a week.