Ingredients:

⅛ cup (25 g) light brown sugar, lightly packed
⅛ cup (13 g) Dutch-process cocoa powder, spooned and leveled
1 Tbsp espresso powder
Pinch of salt
½ cup (90 g) dark chocolate
¼ cup (60 g) butter
1 tsp dried culinary lavender
4 cups (960 mL) milk

Why You’ll Love This Recipe

This Lavender Mocha Hot Chocolate is a luxurious twist on classic hot chocolate—infused with subtle floral notes and a mocha kick from espresso. It’s soothing, indulgent, and perfect for cozy evenings or special occasions.

Lavender Mocha Hot Chocolate Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅛ cup (25 g) light brown sugar, lightly packed
⅛ cup (13 g) Dutch-process cocoa powder, spooned and leveled
1 Tbsp espresso powder
Pinch of salt
½ cup (90 g) dark chocolate, chopped or chips
¼ cup (60 g) butter
1 tsp dried culinary lavender
4 cups (960 mL) milk

Directions

Combine Dry Ingredients
In a medium saucepan over medium heat, whisk together sugar, cocoa powder, espresso powder, and salt until heated and combined.
Add Chocolate and Butter
Stir in dark chocolate and butter, continuing to whisk until melted and smooth.
Infuse Lavender Milk
In a separate saucepan or pot, heat the milk with the lavender until steaming (do not boil). Allow to steep for 3–5 minutes, then strain out the lavender.
Incorporate Milk
Slowly pour about 1 cup of the lavender-infused milk into the chocolate mixture, whisking well. Repeat with remaining milk until fully combined.
Finish and Serve
Bring the mixture to a gentle boil while stirring, then remove from heat. Serve hot, topped with whipped cream and a sprinkle of cocoa powder or a few lavender buds.

Servings And Timing

Serves: 4 mugs
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

Variations

Vegan option: Use dairy-free butter and oat or almond milk; choose dairy-free dark chocolate.
Extra mocha: Add an additional teaspoon of espresso powder for stronger mocha flavor.
Spiced version: Add a dash of cinnamon or a pinch of cardamom during milk infusion for warmth.

Storage/Reheating

Store extras: Keep any leftover hot chocolate in a sealed container in the fridge for up to 3 days.
Reheat: Warm gently on the stove or in the microwave, stirring to recombine ingredients.
Whipped cream topping: For best texture, make fresh.

FAQs

1. Can I use fresh lavender instead of dried?

Yes—just use slightly more (1½ tsp fresh buds) and strain after steeping.

2. How strong will the lavender flavor be?

It’s subtle and floral, not overpowering. Adjust the quantity if you prefer a stronger note.

3. Can I infuse herbs directly?

Absolutely—use a tea infuser or muslin bag for easy removal after steeping.

4. Does the espresso powder make it caffeinated?

Yes—this recipe has a gentle mocha boost from the espresso powder.

5. Can I skip the butter?

You can, but butter adds richness and silky texture—you may want to compensate with cream.

6. Can I make this vegan?

Yes—substitute with plant-based milk and vegan dark chocolate, and opt for a vegan butter alternative.

7. How to sweeten further?

Add more brown sugar, maple syrup, or honey (if not vegan) during heating.

8. What kind of chocolate is best?

Use high-quality dark chocolate (60–70% cacao) for depth and smoothness.

9. Is this drink kid-friendly?

Yes—omit or reduce espresso if serving to children.

10. Can I make this ahead?

Yes—prepare the base, store in the refrigerator, and reheat before serving. Refresh with whipped cream and garnish.

Conclusion

Our Lavender Mocha Hot Chocolate is a beautiful blend of rich chocolate, espresso warmth, and delicate lavender aroma—ideal for elevating your cozy moments or entertaining in style. Enjoy every comforting sip!