Lavender Coco

What's better this time of year than a warm cup of coco? Not much ...

lavender hot coco

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

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.

METHOD:

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.

For hot coco: 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.

Curl up on the sofa and enjoy! 

Image and recipe via.