Lavender Hot Chocolate
Overview
- Yield: 2
Ingredients
For the Hot Chocolate:
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2 cups whole milk
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3 oz. dark chocolate (70% cacao)
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1 oz. milk chocolate
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1/4 tsp. lavender buds
For the Whipped Cream:
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1/2 cup cold heavy whipping cream
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1/4 tsp. vanilla extract or seeds from 1/4 of a vanilla bean pod
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1/2 tbsn. sugar
Method
- For the whipped cream, place the cold cream, vanilla and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. Keep refrigerated until ready for use.
- For the hot chocolate, heat the milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from the heat and let the lavender steep for 5 minutes. Strain the lavender and return the milk to the saucepan. Over medium heat, add the chocolate and mix until the chocolate is melted and incorporated. Whisk the milk mixture for 10 - 20 seconds or until frothy. Pour into a large mug and serve with a dollop of whipped cream.
Notes
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- Notes: since the lavender is fragrant, adjust the amount according to your preference. For a creamier hot chocolate, a 1:1 ratio or dark to milk chocolate can be used.