Description
A luxurious twist on classic hot chocolate—infused with espresso and subtle floral notes of lavender for a comforting, elegant drink.
Ingredients
⅛ cup (25 g) light brown sugar, lightly packed
⅛ cup (13 g) Dutch-process cocoa powder
1 Tbsp espresso powder
Pinch of salt
½ cup (90 g) dark chocolate, chopped
¼ cup (60 g) butter
1 tsp dried culinary lavender
4 cups (960 mL) milk
Instructions
- In a medium saucepan, whisk together brown sugar, cocoa powder, espresso powder, and salt over medium heat.
- Stir in chopped dark chocolate and butter. Whisk until smooth and melted.
- In a separate pot, heat milk with lavender until steaming. Steep 3–5 minutes, then strain out lavender.
- Slowly whisk lavender milk into the chocolate mixture until fully combined.
- Bring to a gentle boil, then remove from heat. Serve hot, topped with whipped cream and a dusting of cocoa or lavender buds.
Notes
- Use vegan butter and plant-based milk and chocolate for a vegan version.
- Increase espresso powder for a stronger mocha flavor.
- Spice it up with cinnamon or cardamom in the milk infusion.
- Use a tea infuser for easy lavender removal.
- Store leftovers in the fridge and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 310
- Sugar: 22g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
