Lavender-Spice Hot Chocolate--Rich and Soothing Warmer-Upper
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A key to making a good lavender hot chocolate is starting with a good-quality, fragrant culinary lavender and a suitable chocolate. Bars or blocks of quality dark eating chocolate or baking chocolate that are between 55 and 70 % cacao work best in this recipe. Skip milk chocolates as they lack the robust flavor needed. Don’t try to substitute chocolate morsels designed for making chocolate chip cookies either, They are usually designed not to melt much during baking, so they resist combining with liquids, even when thoroughly heated.
Ingredients
  • • 1½ cups whole milk
  • • ½ cup heavy cream
  • • 1½ teaspoons dried culinary lavender buds
  • • 5 or 6⅛-inch thick peeled, nickel-sized slices fresh ginger root
  • • ¼ teaspoon crushed cardamom seeds (or substitute ¼ teaspoon crushed allspice berries)
  • • 5 to 5½ ounces 60 to 70 percent cacao semisweet or bittersweet chocolate, plus extra grated chocolate for garnishing
  • • 2 to 5 teaspoons clover honey, or to taste
  • • Lightly sweetened whipped cream for garnish
Instructions
  1. In a large saucepan bring the milk, cream, lavender, ginger root and cardamom just to a boil over medium-high heat. (Alternatively, combine the ingredients in a heat-proof 4-quart measure and microwave on high until just boiling; watch closely to prevent a boil-over.) Immediately stir and set aside; let the mixture to steep for 10-15 minutes (or longer for a stronger lavender-spice flavor). Meanwhile, chop the chocolate into ¼-inch bits. Place it in another medium-sized saucepan.
  2. Reheat the steeped milk mixture until very hot but not boiling. Strain it through a very fine mesh sieve into a heat-proof pitcher or clean heat-proof glass measure. Press down on the spices to extract as much liquid as possible. Set the saucepan with the chocolate over lowest heat, then immediately vigorously whisk in a scant ½ cup hot milk mixture. At first the chocolate will break into fine bits, but continue whisking until it comes together smoothly. Repeat the process, adding ½ cup milk mixture and whisking until the completely smooth and well blended; check carefully to be sure no fine bits remain. Very slowly add the remainder of the milk mixture in a thin stream, whisking until the hot chocolate is very smooth. Taste and thoroughly stir in honey to increase sweetness, if desired.
  3. Reheat the hot chocolate until piping hot but not boiling; divide between cups or pour into a very large mug. Immediately top the hot chocolate generously with dollops of whipped cream (don’t stir it in). Sprinkle lightly with grated chocolate and serve, along with a spoon. For leftover hot chocolate, lay a sheet of plastic wrap over the top to prevent a skin from forming, then refrigerate for up to 3 days.
  4. Remove the plastic and, if necessary, skim or strain off and discard any skin. Reheat to piping hot before serving. 2 servings (2 cups)
Recipe by Nancy's Lavender Place at https://nancyslavenderplace.com/lavender-spice-hot-chocolate-rich-and-soothing-warmer-upper/