In a tall mason jar or a cup, pour in 50 ml of heavy whipping cream, followed by 50 ml of whole milk. Then, add 3 tablespoons of purple lavender syrup.

Using a handheld frother, whip the combined ingredients for about 30 seconds on high speed.

Once you achieve a soft, creamy texture, spoon or pour the foam over your choice of iced coffee, matcha, or chai.

If you prefer a sweeter foam, add an extra drizzle of lavender syrup, blending it gently with the frother.

For extra color, add a drop of fruit juice or food coloring to your foam, stirring gently.

Store any leftovers in an airtight container in the refrigerator for up to two days.