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
For whipped cream, 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.
For hot chocolate, 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.
Peppermint Hot Chocolate (serves 4)Ingredients
- 1/3 cup unsweetened cocoa powder
- 1 quart milk
- 1/2 cup semisweet chocolate chips (3 ounces)
- 7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
- pinch of salt
- Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.
- Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.
3 cups water
1 cup sugar
2 6-ounce cans frozen orange juice concentrate
2 6-ounce cans frozen lemonade concentrate
2 12-ounce cans pineapple juice
2 Tablespoons lemon juice
1 large bottle of club soda
Bring the water and sugar to a gentle boil and cook for 3 minutes. Allow the syrup to cool completely. I suggest putting this in the refrigerator for at least an hour to cool it. Meanwhile clear out a space in your freezer for your pan that is at least 9” x 13” in size. Place your container in the freezer to chill while you prepare everything else.
In a blender, combine the frozen concentrates, bananas, pineapple and lemon juice and blend until smooth. Combine the syrup and the blended juices and pour into a flat plastic container or glass baking dish. Freeze until solid. This could take up to 24 hours.
*To serve, scrape out the frozen juice and serve it in a glass, topped with club soda. You determine the sweetness of the finished product by how much club soda you use. If you use a tiny bit of club soda it is extremely sweet and tart. Add a little more and it is a bit more mellow.