In a mason jar, combine heavy whipping cream, whole milk, and purple lavender syrup. Close the jar tightly and shake gently to mix.

Using an electric frother, froth the mixture for 30 to 45 seconds until it thickens and becomes foamy.

Pour the frothed lavender cream over espresso, matcha, or chai, creating a beautiful layer of foam.

If too thick, add a splash of milk and stir gently to adjust consistency.

Store any leftovers in an airtight container in the fridge for up to 2 days. Froth again before use.