Lavender Hot Chocolate with Homemade Whipped Cream

On this day last year: White Bean Hummus with Lime, Parsley, and Cilantro (2014)

One of my very nerdy culinary dreams is to have a beautifully organized and fully stocked spice rack. I know that sounds silly, but it’s true. Ever since I started cooking I have drooled over the magnetic spice racks, the ones you label yourself, with all the little bottles. I’m truly revealing my inner organized nerd.

One of the spices I have always wanted to have in my stock, is a little jar of dried lavender buds. Lavender is a very affordable herb, but takes real intentionality to get. You are not likely to find it at your regular grocery store, unless you shop at Whole Foods!

I think part of the reason I wanted a little jar of lavender in my reserve, is due to its’ rarity. I had never tasted anything lavender flavored before! And who doesn’t want to incorporate edible flowers into their meal- helloooo?!

Thus, despite the fact that my little rented kitchen does not have an organized spice rack, yet, I have decided to bust the secrecy of this fragrant herb through a series of lavender food posts.

So, hold onto your apron, because this week is bringing you a series of scrumptious, sweet, and fragrant lavender meals!

On your mark, get set, lavender!

Ingredients:

½ cup cold heavy whipping cream
¼ teaspoon vanilla extract
½ Tablespoon sugar
2 cups milk
1 ounce dark chocolate (70% cacao)
3 Tablespoons milk chocolate (I used chocolate chips!)
¼ teaspoon lavender buds

Homemade Whipped Cream

½ cup cold heavy whipping cream
¼ teaspoon vanilla extract
½ Tablespoon granulated white sugar

Directions:

In a medium sized bowl, combine the cold cream, vanilla, and sugar. Beat with a hand mixer on high until stiff peaks form (should take a few minutes!). Refrigerate until read for use.
In a small saucepan, heat the milk and lavender buds over medium heat, stirring frequently, until the milk begins to simmer.
Remove the saucepan from heat and allow the milk and lavender buds to steep for five minutes.
Strain the lavender buds from the milk, and return the milk to the saucepan. Stir in the chocolate and continue stirring until the chocolate is melted and fully incorporated.
Whisk milk mixture until frothy, about 20 seconds.
Prepare the whipped cream by beating the cold cream, vanilla, and sugar with a hand mixture in a small bowl, until stiff peaks form. Keep refrigerated until ready to use, and then add a dollop of whipped cream to each mug, and sprinkle with a few lavender buds! Enjoy!