Valerie, these types of recipes are actually quite flexible! A few tablespoons will probably do the trick. If you use more, you won't need to infuse them for long. Less lavender, more infusion time. It will also vary depending on the strength of your lavender. (Older flowers may have lost some of their potency.) But starting with a few tablespoons and testing your milk regularly to see how you like the flavor is a good bet! Happy baking! Kat@KAF

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