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Combine the turbinado cane sugar, water, and lavender buds in a small saucepan. Heat over medium low heat until the mixture begins to boil, then turn the heat to low and allow to simmer for an additional 15 minutes, stirring frequently.
Pour the lavender syrup through a fine mesh strainer to remove all the pieces of lavender and allow to cool. You can store the homemade lavender syrup in a small glass jar in the fridge for up to 10 days.
Combine the hot water and espresso in a French press and allow to sit for approximately 6 minutes. Push the plunger down and pour the coffee into an alternate container for storage. Coffee brewed with this method stays fresh stored in the fridge for up to 3 days.
Fill a tall glass with iced, followed by approximately ¼ cup of coffee or a couple of espresso shots if you have an espresso machine. Next, add 1 tablespoon of the lavender syrup, pour in the milk, and stir gently. Enjoy!