Try this: lavender hot chocolate

The Christmas holidays are all about  lighting fires, watching films, curling up on the sofa and eating comfort food. And what could be more comforting than a steaming mug of hot chocolate?

I’m not a fan of instant or shop bought hot chocolate, but when I can be bothered, there is really nothing nicer than the real thing. The difference is, instead of using cocoa powder, you use real melted chocolate – ideally a mixture of dark and milk – and whipped cream. It’s not healthy and incredibly fattening, but it’s Christmas, so what the heck!

Lavender is a nice addition to give it a slightly different flavour and no, it doesn’t taste perfumed, or like a Glade air freshener!

Lavender Hot Chocolate
makes 2 servings

Original recipe here.
Note: 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.

For the hot chocolate:

3 oz. dark chocolate (70% cacao)
1 oz. milk chocolate
1/4 tsp. lavender buds

For the whipped cream:

1/2 cup cold heavy whipping cream
1/4 tsp. vanilla extract or seeds from 1/4 of a vanilla bean pod
1/2 tbsn. sugar

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, beat 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.


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