Honey Lavender London Fog

1. In a sauce pan, combine the water and BeeMaid Honey and bring to a boil.  Reduce the heat to medium low and add in your lavender and allow to simmer for 5-7 minutes. The Lavender should become very fragrant. 

2. Remove from heat completely and let cool. Strain the syrup into a large glass jar and stir in the vanilla extract. Refridgerate the lavender honey syrup for 1 hour (last in fridge for up to a month).

3. In a latte mug, steep your Earl Grey tea bag in boiling water for 3 minutes. Steam your milk of choice and remove the tea bag. Add in the steamed milk to the glass of tea. Add in 1-2 Tbsp of the honey lavender syrup as desired and give a light stir. Optional: top with whipped cream and lavender sprigs.