Late last week a winter storm swooped in over Portland and we were snowed in for a couple days. It was only a few inches, but snow isn’t a regular enough occurrence here for streets to be plowed or salted overnight. Instead, everything just sort of shuts down until the rain washes it all away. It’s pretty magical seeing everything clean and still, knowing you officially don’t have to put on real pants for the day. We used that time at home to listen to some Christmasy records, finally wrap presents and we even took Bisou out in the snow for the first time. She loved feeling the freshly fallen snow on her paws and seeing chubby winter squirrels running through the trees right above her (hop over to Instagram for some Bisou in the snow pictures). On the flip side of the snow storm was our dwindling food supply. We ran out of leafy greens and bread after the first day, and I didn’t have the stuff to make gingerbread cookies to go along with the music and gift wrapping. I did have the chocolate and milk on hand to whip up some rich and silky lavender hot chocolate though, and it fit the bill!
I grew up drinking hot chocolate from a packet, and while those little marshmallows do bring back fond memories, hot chocolate from scratch is so much tastier and free of mysterious additives. I usually make it with a dark, high quality chocolate bar chopped into pieces. I couldn’t get to the store though, so I swapped in the semisweet chocolate chunks I had in the pantry. Lesson learned: you can use just about any chocolate and not go wrong. You can use any milk too, dairy or otherwise, but whole milk does give the hot chocolate a rich, creamy quality that’s hard to top. Dairy milk is also the easiest to infuse, which is a plus if you want a lot of lavender flavor in your hot chocolate. My favorite part of this recipe is that it can be tailored to any consistency: use a bit of chocolate for a silky and light hot chocolate, and a whole lot for an extra rich sipping chocolate.
- 8 oz. whole milk (see notes above about dairy milk alternatives)
- 2 tsp food grade lavender buds
- 1.5 Tbs semisweet or dark chocolate, broken into small pieces
- Pinch of salt
- In a small saucepan, slowly bring the milk to a low simmer with the lavender buds submerged in a tea strainer. Remove from heat and allow to steep five minutes. Remove lavender.
- Place the chocolate in the bottom of a glass. Add a little more for extra rich hot chocolate. Sprinkle in a small pinch of salt.
- Pour the infused milk over the chocolate and stir until the chocolate is melted.