Trust an aromatherapist to be extolling the virtues of lavender yet again but trust me, this is definitely worth trying……
You will need:
- 200ml of milk (regular or almond is good)
- a sprinkling of culinary lavender seeds (around 1/2 level tspn)
- 50g dark chocolate* (mine is 74% cocoa and I would recommend at least 60%)
- Place the milk in a small pan and add the lavender, heating gently.
- Once warm turn off the heat and allow the lavender to steep for five to ten minutes. Stir often to avoid a skin forming.
- Add the chocolate and slowly heat again, whisking gently until all the chocolate is melted.
- Pour into your favourite cup or mug using a strainer to catch the lavender seeds.
Et voila! Your very own lavender hot chocolate.
*I have gone with the French style of using pure dark chocolate and have kept the recipe chocolate heavy but this can be decreased according to taste. You can also use pure cocoa powder and in this case may want to sweeten your hot chocolate with a teaspoon of honey.
**To avoid messing around straining the hot chocolate at the end, you could put the lavender in a stainless steel tea ball and then just whip it out after you’ve steeped it in the milk pan for a while.
I would always use true lavender (lavandula angustifolia) to cook with for both the taste and herbal properties, but there are a number of varieties to choose from. This webpage is nicely informative for those who are interested in using lavender in the kitchen.
What’s your bedtime drink of choice? Leave me a comment and let me know.