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Heat oven to 425 degrees Fahrenheit. Break and whisk eggs in a large bowl. In a separate bowl, combine steeped tea, almond milk, and vanilla. Pour into eggs, then gradually add flour, salt, lavender, nutmeg, and 1/2 teaspoon lemon zest. Whisk batter until smooth.", "Put a pat of butter into each 10 inch, well-seasoned cast iron skillet (I usually do these 4 at a time) you'll be using, and put each skillet into the oven for about 2 minutes, until butter melts. Remove, swirling to coat the sides. Pour 3/4 to 1 cup of batter into skillet, until batter reaches edges of the pan.", "Return pans to oven, baking undisturbed for 15-18 minutes, until puffy and golden brown.", "Meanwhile, whisk heavy cream with 1/4 to 1/2 cup sugar until soft peaks form. Fold in 1 teaspoon lavender flowers and 1 teaspoon lemon zest and reserve for serving.", "Combine remaining lemon zest (I estimate 2 teaspoons but you may have more) with 1 cup granulated sugar. Squeeze with fingers to extract oil from the zest into the sugar.", "When dutch babies are done, a light shake back and forth of the pan should be enough to dislodge. Remove to plate, and serve topped with cream and sugar, with lemon slices alongside.", "Repeat baking as necessary (skillet will be still coated, but add another pat of butter each time) to finish using dutch baby batter--probably 2 to 4 more can be made.", "Enjoy!"]
