- 1 1/2 cups unsweetened almond milk (or your favorite milk)
- 2 chamomile tea bags (or 2 teaspoons lose leaf chamomile tea in a tea strainer)
- 1 1/2 teaspoons dry lavender (you can find this in the spice aisle)
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon coconut oil
- 2 teaspoons honey
In a small saucepan, bring the milk to a gentle simmer. Add the tea bags and lavender buds to the milk and let steep for 4 to 5 minutes. Stir in the vanilla extract, coconut oil, and honey. Strain the milk through a fine mesh sieve, discarding the tea and lavender buds.
Serve as is, or for a frothed milk, carefully transfer to an upright blender and blend on high for 20 seconds. Pour into a large mug, sprinkle with a few buds of chamomile and lavender, if desired, and enjoy immediately.