INGREDIENTS
- ¾ cup almond milk or other milk of choice
- 2 tablespoons full-fat Coconut Milk (you can also use plain, non-dairy creamer or extra almond milk)
- 1-2 tablespoons Maple Syrup, Honey or other sweetener of choice, to taste
- ½ teaspoon Culinary Lavender
- 1 tablespoons dairy-free dark chocolate, chopped
- 1 tablespoon Unsweetened Cocoa Powder
- pinch of salt
INSTRUCTIONS
- Combine milks, maple syrup, and lavender in a small pot or microwavable mug. Heat to a low simmer over the stove or 1.5–2 minutes in the microwave (or until very hot.) Remove from heat and let steep for 2-3 minutes. If you want a stronger lavender taste, use the back of a fork to mash the lavender against the side of the pot/mug in the milk. Strain milk though a mesh sieve to catch all the lavender and discard remaining buds.
- Meanwhile, combine chopped chocolate, cocoa, and pinch of salt in a mug. Pour a couple of tablespoons of hot milk into the chocolate and mix until smooth. Use a Milk Frother or hand blender to froth remaining hot milk. Pour into the chocolate mixture and stir to combine. Makes one serving. Enjoy!
Reprinted from http://www.wifemamafoodie.com/lavender-hot-chocolate/.
New Herbal Bouquet Now Available
I am very pleased how it came out and I think it’s one of my favorites. This bouquet includes dried fragrant Grosso lavender. Approximately 6 ounces. Each bundle is about 18-20″ tall. The bouquet also includes Santa Cruz Dried Ornamental Oregano. This oregano his fragrant, has green leaves; and pink, maroon, and purple flowers; and brings a rustic touch to your décor. This is great for the home or for use in rustic or bohemian wedding themes. The bouquet is wrapped with burlap with lace. Ribbon is satin – Pink is pictured. You may also choose green or purple satin ribbon.
I hope everyone finds some time to relax and enjoy in the midst of the holiday prepartions.
