food

{table for two : lavender hot chocolate}

by

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. . . lately, the weather pefectly balmy, by january standards, but every once in a while, a chilly night, and so, just in case: a little mix of winter and spring : decadent hot chocolate with a dash of lavender . . .

l a v e n d e r h o t c h o c o l a t e

Since lavender is quite fragrant, adjust amount according to preference. For a creamier hot chocolate, a 1 to 1 ratio of dark to milk chocolate can be used. Makes 2 servings.

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{hot chocolate:}

2 cups whole milk
3 ounces dark chocolate (70% cacao)
1 ounce milk chocolate
1/4 teaspoon lavender buds

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{whipped cream:}

1/2 cup cold heavy whipping cream
1/4 teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
1/2 tablespoon granulated white sugar

For whipped cream, place 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.

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For hot chocolate, heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.

[recipe & photography by à la mode; see also : this beautiful round-up of hot chocolate, including maple, vanilla rose, espresso and caramel marshmallows]

18 Notes

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