I originally made this as a Valentine cocoa, but romance shouldn’t be limited to just one day. Surprise your someone special with the yummy dessert cocoa. The lavender and rose flavors blend together to form its own taste – which is not as floral as you think.
I used lavender extract which I got at Savory Spice Shop, but if you can’t find any, you could fill a muslin tea bag or tea ball with 1 to 2 teaspoons of culinary lavender and add this at the beginning of cooking. This will infuse the milk with a great lavender flavor too.
I do use real sugar in this recipe, because it helps to thicken it up. The longer you cook it, the thicker it will be. You can substitute stevia or agave, but the hot chocolate will be thinner.
- 3 cups unsweetened So Delicious Coconut Milk, or other non-dairy milk
- ⅓ cup sugar
- 2 ounces semisweet baking chocolate, in disks or chopped
- ¼ teaspoon lavender extract
- ¼ teaspoon rosewater
- Add all the ingredients and cook on low for 2 to 3 hours or on high for 1 to 1½ hour.
- Stir once or twice during this time with a whisk to help the chocolate mix in well.
- Whisk a final time and serve.