Description
Notes: Lavender has a strong floral aroma — start small and increase to taste. For an extra-silky cup, use equal parts dark and milk chocolate (1:1) instead of only dark.
Ingredients
Hot Chocolate
- 2 cups whole milk
- 3 oz dark chocolate (around 70% cacao), chopped
- 1 oz milk chocolate, chopped
- 1/4 teaspoon dried culinary lavender buds
Whipped Cream
- 1/2 cup cold heavy cream
- 1/4 teaspoon vanilla extract (or the seeds scraped from 1/4 vanilla bean)
- 1/2 tablespoon granulated sugar
Instructions
Method — Whipped Cream
Chill a mixing bowl and beaters briefly in the fridge. Combine the cold cream, vanilla, and sugar in the chilled bowl. Whip by hand or with a mixer until the cream holds firm peaks. Keep refrigerated until you’re ready to top the hot chocolate.
Method — Hot Chocolate
-
Pour the milk into a small saucepan and add the lavender buds. Warm the milk over medium heat, stirring occasionally, until it’s steaming and tiny bubbles form around the edges (do not bring to a hard boil).
-
Remove the pan from the heat and let the lavender infuse the milk for about 5 minutes (taste after 3–4 minutes; shorten or lengthen the steep as needed).
-
Strain the milk through a fine-mesh sieve back into the saucepan to remove the lavender. Return the pan to low heat.
-
Add the chopped dark and milk chocolate to the warm milk. Stir continuously until the chocolate has fully melted and the mixture is smooth and glossy.
-
Whisk vigorously for 10–20 seconds to create a light froth. Taste and sweeten if desired.
-
Divide the lavender hot chocolate between two large mugs and finish each with a generous spoonful of the chilled whipped cream.