Prepare the honey-lavender syrup: Place honey and water in a small saucepan. Bring to a boil, stirring occasionally. Remove from heat and add lavender. Let steep and cool to room temperature, about 20 minutes. Stain syrup and discard lavender buds.
Place ice in two tall glasses and pour ½ cup coffee on top. Add 1 to 2 tablespoons of syrup to each, then pour Muscle Milk on top. Stir mixture and serve immediately.
*Store honey-lavender syrup in the refrigerator for up to 1 week.