Lavender is definitely one of those polarizing ingredients in food; I think you either love it or hate it.
The hubs hates it and always says it tastes like soap - so all I can say is more for me! This cocoa recipe has been a winter
staple for the last couple years and I have perfected the recipe to one serving for the aforementioned reasons.
I am also in the beginning of what I am calling my
challenge, which is basically using this Danish concept to intentionally
set out some quiet, leisurely moments in my day. They will hopefully involve a tasty beverage, some cozy clothes and blankets, reading or a fun craft that I always
talk myself out of because it is not "purposeful", but most importantly savoring these little moments and being appreciative that winter forces us to slow down a bit and give us
It is no secret to those that know me well, that I am not a winter fan, so I often try to combat this with keeping myself really busy. While this tends to work and I get
quite a lot accomplished, I'm not sure it is always the best approach because I am seldom living in the moment during this time. So here's to Denmark!
Lavendar Hot Cocoa
15 min active, 30 inactive
- 1 cup of milk
- 1 T food-grade dried lavender
- 3 T sugar
- 1 T unsweetened cocoa
- 1 t vanilla
Heat milk, sugar and lavender on stove at medium heat.
When milk begins to simmer, let it do so for about a minute, then turn off the heat and cover for about 30 minutes to let the lavender steep.
You can always let it sit for less or longer times depending on the strength of the lavender flavor you desire, but 30 minutes is perfect for me.
Pour the milk through a fine mesh strainer and then put the milk back in the pot and discard the lavender.
Turn the heat back on low and add the cocoa and vanilla and whisk until the cocoa is disolved and cocoa is at preferred temperature.
Top with whip cream and chocolate shavings if desired.