Combine the Earl Gray tea, coconut sugar, water, and 1 cup milk in a small saucepan.
Bring to a simmer, then remove from heat.
Add the lavender flower buds, cover, and infuse 10 minutes.
Strain through a fine mesh sieve, then cool to room temperature.
Add a few herbal ice cubes to the bottom of a glass, then add your cooled Earl Gray and lavender milk. Stir gently to combine.
To make a cold foam, use a blender or milk frother to whisk rapidly until foam forms (about 1 minute).
Top with the foam, then garnish with a sprig or two of lavender.
