I’ve always loved lavender. The taste, the smell, the calming effects it had, all of it. It’s probably one of my favorite flowers, too. So lately, I’ve been getting curious about how to incorporate culinary lavender into my food and drinks, especially into my hot chocolate!
As many of you know, I can’t have coffee or tea anymore due to my Interstitial Cystitis, but I am one of the lucky few IC warriors that isn’t adversely affected by chocolate! This is a dang good thing too, as chocolate is basically the only thing I crave every single day. Anyway, one of my favorite things about winter is enjoying a nice mug of something warm on a chilly morning. There’s just something so calming and comforting about starting your day that way, so when I stopped drinking coffee and tea (which I miss SO much, if we’re being honest here), really my only option was hot chocolate.
With IC, I’m also supposed to avoid artificial ingredients and preservatives as much as possible, so I try to stay away from those handy little Swiss Miss hot cocoa packets and make my own hot chocolate instead. And, while my homemade hot chocolate is delicious on its own, I wanted to find a way to change things up a bit, and lavender seemed like a deliciously logical addition.
You may have seen my healthy(ish) hot chocolate recipe before, either here on my blog or on my Instagram. This Lavender Hot Chocolate recipe I’m about to show you is pretty similar to that, with a few little tweaks. In this recipe, I use unsweetened vanilla coconut milk because I love the richness and thickness of it, as well as all the healthy fats. Also, for the sake of transparency, it’s convenient for me, as it’s almost always on hand in my fridge.
Cacao powder is still the source of chocolatey goodness in this recipe, bringing with it loads of minerals and antioxidants, as well as a more bitter, dark chocolate-like flavor. In order to counteract that bitterness, I use coconut palm sugar in this recipe. It’s a great, low glycemic sugar alternative that I’ve taken to using more and more lately. It’s still sugar, just not refined and from a different palm trees as opposed to sugar cane. I also include just a bit of vanilla in this recipe in order to round out the flavor profile. The lavender I use is dried, organic culinary grade lavender, which you should be able to find at your local health food store. You really don’t need much for this recipe, as lavender is extremely potent, so it shouldn’t cost you too much either!
So now, what you’ve all been waiting for, my Lavender Hot Chocolate recipe!