1To make the lavender cream, place the cream, milk, lavender concentrate and a few drops of purple food color in a liquid measuring cup. Whisk (or use a hand frother) until thick but still pouring consistency.
2Drizzle the inside of a tall serving glass with honey. Fill with ice and pour in the milk. Pour over the chilled espresso and top with the lavender cream. Garnish dried rose petals to serve.