I'm not a huge fan of white chocolate so I decided to start this cocoa using my favorite cocoa powder in this, Hershey's Special Dark, it almost makes this cocoa black. I infused culinary lavender in hot milk before adding the milk to the chocolate. It gave off such an amazing aroma that you could almost call this drink aroma therapy. Now I know not everyone is a huge fan of lavender in food, Matt is one such person, but even he thought this cocoa was great. The lavender adds an extra dimension to the cocoa that is unexpected but fits so well. Matt says he feels like it made the chocolate taste more chocolatey.
Dark Chocolate & Lavender Cocoa
2 c milk (we use non-fat but this would be so wonderful with 2% or full fat)
1 T culinary lavender
2 T Hershey's Special Dark Unsweetened Cocoa
1/4 c sugar
1/4 c water
Place the lavender in a tea ball or tie in a piece of cheese cloth. Heat the milk until hot but not boiling, this took me about 2 minutes in the microwave. Put the prepared lavender in the milk & let it seep for about 15 minutes.
Meanwhile, put the cocoa, sugar & water in a saucepan. Heat over medium-low heat until the sugar is melted & the mixture is hot. Remove the lavender from the milk. Pour the milk into the chocolate mixture. Heat & stir until hot but not boiling. Divide between two mugs.
Makes 2 servings
So far I have only found Hershey's Special Dark at Super Target & on Amazon (It's a steal to buy it on Amazon since you get 6 containers for $18.99). I find we like it's flavor even better than dutch processed cocoa. I love the dark color it gives all my chocolate baked goods, remember these cupcakes? If you can't find it you can use any unsweetened cocoa you like.
I've actually never tried lavender in my cooking before, but I just received a little jar of it. And I'm a huge hot cocoa fan!
ReplyDeleteThis sounds really interesting. Will have to try it out
ReplyDeleteI have some lavender simple syrup in my fridge, I will have to try this.
ReplyDeleteI've tried lavender in my cooking before, but never to the point of being able to actually taste or smell it in the final product (seems kind of pointless, eh?). I love the smell of lavender, so I am curious whether that would extend to the taste. Not to mention that a warm cup of cocoa would be great with the recent temperature drop.
ReplyDeleteHuh. I think I am going to have to try this! I love getting ideas about how to use lavender in foods!
ReplyDeleteI had just tried a Dagoba chocolate bar with lavender (enjoyed it and the taste does match the smell of lavender) recently and wondered about making hot chocolate with it. Thanks! Here is a link Dagoaba -
ReplyDeletehttp://www.dagobachocolate.com/prodinfo.asp?number=1108.02
Lavender in coco? Brilliant!
ReplyDeleteoh kat, this sounds heart-stopping! what a terrific combination. :)
ReplyDeletemeanwhile, i'm sorry you don't like white chocolate, but don't worry--i'll eat your share. :)
What a fantastic combo: dark chocolate and lavender! I would never have thunk.
ReplyDelete. I love the smell of lavender, so I am curious whether that would extend to the taste. Not to mention that a warm cup of cocoa would be great with the recent temperature drop.
ReplyDelete