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  • subheading: For the lavender syrup:
  • ¾ cup (150 grams) granulated sugar
  • ⅔ cup (160 milliliters) water
  • 1 teaspoon culinary lavender buds (freshly picked or dried)
  • ¼ teaspoon almond extract
  • ¼ teaspoon vanilla extract
  • subheading: For the latte:
  • 2 teaspoons loose-leaf Earl Grey tea (regular or decaf)
  • 1 ½ cups (360 milliliters) water
  • ½ cup (120 milliliters) reduced-fat or whole milk
  • 1 tablespoon lavender syrup
  • Culinary lavender buds, for garnish (optional)
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