This dreamy and creamy silky lavender hot chocolate is rich and delicious and the ultimate form of “treat yourself”.

I truly can’t think of a better affirmation of “I love myself and want to treat myself” than drinking a cup of this beautiful rich lavender hot cocoa. And don’t forget to try it with our pillowy soft Lavender Honey Marshmallows or perhaps a Lavender Chocolate Truffle?

You know when you’re growing up and you think you’d like to be a princess when you grow up? Well while I was making this lavender hot cocoa and taking its photos I realized that I might have actually achieved my dream. This stuff is fit for a princess. I may not be actual royalty, but I sure feel like it when sipping on this. 🙂

You may not think that lavender + chocolate pair well together, but you’re in for a serious treat. I observed in my Lavender Chocolate Truffles that when used in the right amount, lavender has such a delicate and familiar flavor, which could be compared to mint that it really is a well balanced and lovely combination.

Ingredients:

3 1/2 cups whole milk
1/2 cup heavy cream- heavy cream makes this hot chocolate creamy and rich, you can omit and replace with an additional 1/2 cup whole milk if you prefer
1 tablespoon dried organic lavender buds
8 oz milk or dark chocolate bar – For Use real, high quality chocolate. High quality chocolate has a high percentage of cocoa and uses smooth, nicely melting cocoa butter for even melting and silky texture.
2 tablespoons dutch processed cocoa powder – Dutch processed cocoa powder is alkalized to remove that acidity which gives it a smoother finish and more mild chocolate taste.
1 tablespoon vanilla extract or Lavender Vanilla Extract

How to make it:

Start by making your lavender milk. In a large sauce pan, add in your milk, heavy cream, cocoa powder and dried lavender buds into your milk and whisk it together until it’s smooth over medium low heat. Stir constantly.
Once you start to see steam rising and little bubbles forming on the sides of the pot, remove the pot from the heat. Do not let this boil as the milk will curdle and the hot chocolate will get grainy. Let it sit for several minutes and then strain the lavender from mixture into a large bowl.
Add the strained lavender milk back into your sauce pan and add your chopped chocolate bar and vanilla to the pot and stir constantly until the chocolate completely melts through. It will look grainy in the beginning but it will become smooth and silky.
Serve immediately and add your toppings. We recommend Lavender Honey Marshmallows