In a small saucepan, heat the milk until warm but not boiling. Remove from heat and add the Earl Grey tea leaves and dried lavender. Let steep for 5 minutes.

Strain the milk mixture to remove tea leaves and lavender. In a blender, combine the strained milk, vanilla ice cream, and honey. Blend until smooth.

Pour the milkshake into serving glasses. Top with whipped cream and garnish with lavender sprigs.