Easy Lavender Hot Chocolate - Gourmet Hot Cocoa

With a rich velvety chocolate flavor, this lavender hot cocoa is the comforting drink you need when things get hectic.

Course Dessert, Drinks

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 149kcal

Author Tajda Ferko

Equipment

Measuring cups or scales
small saucepan
Fork and whisk
Sieve
Mug

Ingredients

For the chocolate paste

2 tablespoon cocoa powder
1 teaspoon soft brown sugar
1 teaspoon maple syrup or agave syrup, etc
2.5 tablespoon unsweetened oat milk or another milk of choice

Remaining ingredients

1 cup unsweetened oat milk
A pinch sea salt
1.5 teaspoon culinary grade lavender buds

US Cups - Metric

Instructions

Make the cocoa paste. In a mug, combine cocoa powder, brown sugar, and maple syrup. Slowly add 2.5 tablespoons of oat milk (or your preferred plant milk). Stir vigorously using a small fork or a whisk until the mixture forms a completely smooth paste. No lumps should remain.
2 tablespoon cocoa powder, 1 teaspoon soft brown sugar, 1 teaspoon maple syrup, 2.5 tablespoon unsweetened oat milk
Add milk and lavender. Pour the remaining oat milk over your cocoa paste and stir again. Then transfer the mixture to a small pan and add salt and lavender buds. Stir again to ensure the ingredients are well incorporated.
1 cup unsweetened oat milk, A pinch sea salt, 1.5 teaspoon culinary grade lavender buds
Heat the mixture. Heat on medium heat for 5-6 minutes. Whisk continuously to prevent lumps and ensure a smooth texture. You should see steam rising from the pan, but avoid letting it boil. Pour the hot lavender cocoa into your favorite mug through a sieve to remove bits.
Serve and Enjoy. Garnish with your preferred toppings like a sprig of lavender, whipped coconut cream, etc.

Notes

Disclaimer: This hot chocolate is not very sweet; it leans more toward a slightly bitter flavor like that of dark chocolate. Add more sugar or maple syrup if desired.

Tip 1 - Whisk Thoroughly: If your hot chocolate paste isn't fully mixed, it will result in a clumpy and grainy drink.
Tip 3 - Heat Gently: When combining milk and cocoa powder, keep the mixture on medium-low heat to prevent it from curdling or burning.
Tip 4 - Infuse Longer: If you want a more pronounced lavender note, let the buds steep in the hot milk for longer (e.g. 10-15 minutes).
Extra Frothy: For an extra frothy hot chocolate, use an electric milk frother.
Toppings: Make it into a lavish dessert by adding a dollop of whipped cream, chopped chocolate, chocolate sauce, etc.

Nutrition