I can’t hear the supersonic boom I should be hearing from time going by so fast!!
The last two months have slipped through my fingers so quickly that I didn’t even get a chance to post two fall recipes that I had lined up (pumpkin crackers and – hold on tight – homemade pumpkin spice extract. Check back next fall, though. Both recipes are total winners in my book).
Today is going to be short and sweet because December. Yah. On top of all the usual fun Christmas happenings in my neck of the woods, my mom is here to visit this year. All the way from Germany! Kudos to the old lady, she’s almost 70 years old but can’t be tamed! That miserable 10h transatlantic flight with a screaming baby in the seat next to her? Slept it off in one night, no sign of jet-lag whatsoever. I wish I had inherited her hardiness but I’m a terrible whinger by comparison.
We’ve been super busy in the test kitchen, too. It won’t be ready this year but … we do have a grain-free Dresdner Stollen in the works!
It’s been blissfully cold in North Carolina this season and it looks like it might stay this way until Christmas! We just had our chimney cleaned and have been enjoying cozy wood fires in our fire place. Honestly, there is nothing I want more these days than sit by the fire, drink a hot chocolate (or Glühwein) and read a good book.
I have several hot chocolate recipes but this one is by far my favorite! This Lavender Coconut Hot Chocolate is rich, bold, thick, velvety and exquisitely extravagant – it’s basically a Moulin Rouge showgirl in a cup.
Is it too thick to drink? My Soldier wanted to know. As much as he loves all things European, he does not like the “Euro” hot chocolate which is basically melted chocolate in a mug. No, it is perfectly drinkable (you won’t need a spoon) but it’s definitely not liquidy, cacao flavored milk either. It has the texture of a creamy smoothie.
As a side note, my mom pointed out that this recipe is probably not suited for children unless your youngins have an exceptionally refined palate; this Lavender Coconut Hot Chocolate is on the bitter-sweet side (although you can definitely increase the amount of sweetener, if you prefer).
- 13.5 oz full fat coconut milk
- 1½ tablespoon edible dried lavender flowers
- 2 tablespoon raw coconut butter
- 2 tablespoon maple syrup
- 2 teaspoon pure vanilla extract
- 4 tablespoon raw cacao powder
- pinch of sea salt
- Optional: 2-4oz of dark chocolate, finely chopped
- In a small saucepan, bring coconut milk and lavender to a simmer, turn off heat and allow to steep for 15 minutes. Strain liquid through a cheese cloth, nut bag or fine-mesh sieve and set aside.
- Wipe out your saucepan, then add coconut butter, maple syrup and vanilla extract and slowly heat. Once the coconut butter has melted, whisk in cacao and salt until well combined. Slowly add lavender infused coconut milk while whisking continually. If you choose to add extra chocolate, stir until fully melted.