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This Lavender Hot Chocolate features rich, creamy homemade hot chocolate with the delicate flavor of lavender. It’s divine!
One of the best things about being an adult is getting to make and eat whatever the heck you want. When I was younger, I imagined that once I got to actually choose what I could eat, I would have a lot of doughnut breakfasts, cookie lunches, and pizza dinners.
It only took about two week in college for me to realize the flaws in that plan, but I still love the freedom of cooking for myself, to suit my own tastes. Cooking for myself means: lots and lots of cheese. Roasted vegetables. A heavy hand with the spices. Polenta everywhere. No mushrooms, hold the eggplant, and don’t even mention the word olive.
It means chocolate on a daily basis, spinach smoothies to counteract the chocolate, and sometimes, just a few quick slices of turkey in one hand while running out the door. It also means I add lavender to my hot chocolate, because I’m an adult now and I do what I want.
If you’re a weirdo like me and dig lavender, you need to try it in hot chocolate. I infused the milk and cream with dried lavender for about 30 minutes, to give it a noticeable but not overpowering flavor.
For the chocolate portion, I mainly used milk chocolate, which brings a richness and sweetness without the strength or bitterness of dark chocolate that might overwhelm the delicate lavender. A pinch of salt, a dash of vanilla, and I’d crafted the perfect mug of sipping chocolate with a light floral flavor. If this is what it means to be an adult, then it’s better than anything I ever imagined as a child!
❤️ More Drink Recipes You’ll Love
- Orange Hot Chocolate
- Nutella Hot Chocolate
- Peppermint Hot Chocolate
- Salted Caramel Hot Chocolate
- Pumpkin Hot Chocolate
- Hazelnut White Hot Chocolate
- Hot Chocolate Floats
- Slow Cooker Hot Chocolate
Lavender Hot Chocolate
- 3 cups milk
- 1 cup cream
- 2 tbsp lavender, dried, culinary-grade
- 8 oz milk chocolate, finely chopped
- 2 oz dark chocolate, finely chopped
- 1/8 tsp salt
- 1 tsp vanilla extract
- Combine the milk, cream, and lavender in a medium saucepan, and bring it to a simmer. Once at a simmer, remove the pan from the heat and cover it with a lid. Let it sit and steep for 30 minutes, to infuse the milk with lavender flavor. (If you want a very subtle lavender flavor, reduce the time to 20 minutes. For a strong flavor, increase to 40 or 45 minutes.)
- After 30 minutes, pour the milk through a strainer into a bowl to remove the lavender, then return the milk to the saucepan. Put the pan on the heat and bring it back to a simmer, but don’t let it boil. Remove the pan from the heat and add the chopped milk chocolate, dark chocolate, salt, and vanilla extract.
- Whisk everything together until the chocolate is melted and the mixture is smooth. Pour into mugs and top with whipped cream. Lavender Hot Chocolate can be made in advance and stored in the refrigerator for up to a week. Reheat in the microwave or on the stovetop.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.