There are dozens of Lavender Hot Chocolate recipes out there, and this one, from the fine book Discover Cooking with Lavender by Kathy Gehrt, is my favorite kind of recipe: wonderfully simple. She offers the option of using half-and-half instead of whole milk to make it even more rich and creamy, but I prefer the balanced flavor of whole milk. No matter how you make it, it’s a special treat for warming up your winter nights and holiday gatherings. 

Makes 2 servings

Ingredients

3 cups whole milk

2 teaspoons dried lavender buds

1 ounce bittersweet chocolate, chopped

1 tablespoon Dutch-process cocoa powder

2 tablespoons sugar

⅛ teaspoon kosher salt

½ teaspoon pure vanilla extract

Directions

1. Pour milk into a medium saucepan and stir in lavender buds. Set over medium heat and bring just to a boil.

2. Remove mixture from heat and steep for 3 to 5 minutes, or longer for a stronger lavender flavor.

3. Strain the milk to remove the lavender buds, and then pour the milk back into the saucepan. With the saucepan over medium heat, whisk in the chopped chocolate until melted and smooth.

4. Whisk in the cocoa powder, sugar, and salt; remove from heat and whisk in the vanilla extract.

5. Pour into mugs. Top with whipped cream or a marshmallow. Enjoy!