I am convinced that there is nothing better to do on a cold winter's day than snuggle up by a warm fire and have a cup of hot chocolate. Yesterday was a slightly stressful day for me. I have been having a weird chest pain off and on for a while and finally decided that I could not let it go on any longer. It was the funny heartbeats that I felt in my chest that really got to me. After and EKG and heart x-ray, much to my relief the doctor said my heart looks great. We are still not exactly sure of the problem, so he has put me on a trial run of an acid reflux medication to see if that changes anything. Please, keep me in your prayers. All of that being said, Bryan is off duck hunting and I am getting cozy at my parents' house.
Chocolate is one of the things that I will not be consuming any time soon, due to a few diet restrictions, but I want someone to please go and make this recipe. A la mode has some fantastic recipes with wonderful pictures and directions. Go here to see the entire post.
Lavender Hot Chocolate
Since lavender is quite fragrant, adjust amount according to preference. For a creamier hot chocolate, a 1 to 1 ratio of dark to milk chocolate can be used. Makes 2 servings.
2 cups whole milk
3 ounces dark chocolate (70% cacao)
1 ounce milk chocolate
1/4 teaspoon lavender buds
1/2 cup cold heavy whipping cream
1/4 teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
1/2 tablespoon granulated white sugar
Place cold cream, vanilla, and sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. keep refrigerated until ready for use.
Heat milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from heat and let lavender steep for 5 minutes. Strain lavender and return milk to saucepan. Over medium heat, add chocolate and mix until chocolate is melted and incorporated. Whisk milk mixture for 10-20 seconds until frothy. Pour into mugs or bowls and serve with a dollop of whipped cream.