Add milk to a jar and add your lavender, butterfly pea flowers and black currant powder. Close your jar and let it infuse in the fridge overnight so that the milk can take on the lavender flavors and turn purple. When you’re ready to make your latte, strain flowers from the milk and use a hand-held milk frother, whisk (or your matcha whisk), and whisk up and down to create a cold foam. Set aside.

Sift your matcha, so it is lump-free into a mug or small bowl. Add cold water and whisk until frothy. Add ice cubes and milk to a tall glass. Pour in your milk, then your frothed matcha. Add honey to taste and stir with a tall spoon. Spoon your lavender cold foam on top of your matcha. Sip and enjoy!