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

Using a handheld electric frother, whip the mixture on high for 30 to 45 seconds until the liquid transforms into a light, airy foam.

Carefully pour the frothed lavender cream over your beverage of choice, allowing a lovely layer to form on top.

If the foam is too thick, add a small splash of whole milk and gently stir to adjust the consistency.

Store any leftovers in an airtight container in the refrigerator for up to 2 days, stirring gently before use.