Lavender + Brown Sugar Syrup

Combine all ingredients (water, brown monkfruit sweetener/brown sugar, and dried lavender) in a saucepan. Bring the mixture to a simmer over medium heat, stirring to ensure the sweetener completely dissolves. Once dissolved, remove the saucepan from heat and let the mixture steep for 10 minutes. After steeping, use a fine mesh strainer to separate the lavender flowers and buds from the syrup. Pour the strained syrup into an airtight container. This syrup will keep for up to 2 weeks when stored in the refrigerator. Add to your favorite hot or cold coffee, or tea, and optionally top with frothed milk and vanilla collagen.