Heat milk and honey in a small saucepan over medium heat to just below a simmer (do not boil) and add Earl Grey tea bags and lavender flowers (or lavender tea bag). Heat over low heat, stirring frequently, for 3 minutes and remove from heat. Cool to room temp, remove tea bags, and strain through a fine mesh sieve.
While the tea is steeping in the milk, pour the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream starts to look a bit foamy/fluffy, but hasn't started to reach soft peaks yet. Add the vanilla and continue to beat on medium high until soft peaks are reached (this will happen fairly quickly).
Remove the bowl, add the honey, and whisk by hand to fully incorporate the honey until the cream reaches stiff peaks. The honey sinks to the bottom of the bowl so if you try to do this in the stand mixer you risk overbeating the whipped cream before you are able to incorporate the honey.
If you plan to spoon the whipped cream onto your frappes, just set aside the whipped cream for now. If you plan to pipe it into the glasses with a decorative piping tip, cut off the corner of a piping bag or freezer ziploc bag and insert the piping tip. Spoon in the whipped cream to get it ready to pipe as soon as your Frappuccino is blended.
Add strained milk mixture to a blender with ice and cream and blend on the smoothie setting until smooth. (You may need to stop the blender and mix it a little with a spoon or spatula if the mixture stops moving. A blender tamper can allow you to do this while the machine is still running.)
Drizzle honey in a glass, then pour in frappe. Spoon or pipe whipped cream on top and drizzle with additional honey.
Serve with a fancy straw and enjoy!
When you measure 2.5 cups of ice cubes, allow the cubes to heap a bit over the 2.5 cup mark on your measuring cup to make up for the space between the ice cubes. Alternately, you can measure 2.5 cups of crushed ice.