Crockpot Lavender Cocoa is a delicious and unique twist on the classic hot chocolate recipe. Not only does it have the rich, chocolatey flavor that we all know and love, but it also has a subtle floral note from the addition of lavender.
While kids love chocolate everything, and so does Cheryl, I need a little razzle-dazzle with my cocoa.
I love chocolate withs… like chocolate with orange and chocolate mint, but chocolate lavender may just be at the top of my list.
I love the floral flavor paired with the dark flavor of cocoa. It adds an extra dimension that creates an elegant beverage that’s perfect for any winter gathering.
Can I Make This in a Plant Milk Maker?
You sure can! Make a small batch in my favorite small milk maker, the Arcmira, or a larger batch in my fav larger milk maker Miomat.
Read more about picking out the right milk maker for you. I love mine!.
Why Make This In a Slow Cooker?
I love making drinks and appetizers in small 2-quart slow cookers. You can make the drink befoe your guest get there and let it stay warm until you re ready to serve it.
In a more casual situations you can make some cocoa in the morning and sip on it all day long!
Ingredients You Need
Vegan semisweet baking chocolate is the most essential ingredient. It will probably cost the most but will make or break your cocoa.
You can use bar chocolate that you chop for easier melting,
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 teaspoon of culinary lavender and add this at the beginning of cooking. This will infuse the plant-based milk with a delicious lavender flavor.
Honestly, I use whichever one I happen to have on hand.
I use real vegan sugar in this recipe because it helps to thicken the hot chocolate. The longer you cook it, the thicker it will be. You can substitute stevia or agave, but the hot chocolate will be thinner.
Recipe Additions & Substitutions
If you want to take this recipe to the next level, you can add some vegan whipped cream on top and a sprinkle of dried lavender for garnish.
You can also try using different types of chocolate chips, such as dark chocolate or white chocolate, to change up the flavor, just make sure they are vegan.
Switch out the lavender for other floral flavors like rose water, orange flower water, or even use a flavored syrup in place if the lavender and the sugar.
One of my favorite ways to drink this is with the lavender and add about 1.2 teaspoon of rose water in the the crock righ before serving. A crockpot lavender rose cocoa is just the thing to brighten up your mood on a cold, dreay day!
More Lavender Recipes & Info
- Lavender Syrup
- Lavender London Fog Popsicles
- Lavender Rose Baked Vegan Donuts
- Lavender Mint Tea Cookies
- Lemon Lavender Chocolate Chip Cookies
- Crockpot Lavender Rose Cocoa
- Plant-based London Fog Ice Cream – try making the tea with 1/2 to 1 teaspoon of lavender buds
- Is Lavender Poisonous to Eat?
Slow Cooker Lavender Cocoa
- 3 cups unsweetened non-dairy milk
- 1/3 cup vegan sugar
- 2 ounces semisweet baking chocolate in disks or chopped bar
- 1/4 teaspoon lavender extract or 1 teaspoon culinary lavender buds in a muslin bag or tea ball
- 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.
Hillary Courson says
Kathy! I just look at your beautiful photography and read your recipe and I can almost smell and taste just how wonderful it is! I can not wait to try it!
Kathy Hester (geekypoet) says
You are too sweet! I’m actually taking a real photography class in May. I can’t wait!
Very cool (or should I say hot!) Kathy. The combination of chocolate and lavender reminds me of a dessert I had a farm-to-table restaurant in Portland, OR last summer; chocolate mousse with lavender shortbread. At first I wasn’t too excited about it (it was part of a prefix menu and not something I chose) but once I had it in front of me, I was so glad it was all mine!
I agree, your photos are so pretty! I have never had lavender and chocolate together, but it sounds fabulous! I just got some culinary lavender, so I may need to try using a tea ball to infuse the hot chocolate.
OMG that looks soooooooo gooood!! Even on a hot, tropical summer’s day like today I’m craving it. The pictures are so very tempting!!
Kathy Hester (geekypoet) says
Thank you! Please let me know how it turns out when you make it!
Just wondering do you think you could make this ahead and then re-heat?
Kathy Hester says
Yes, that would be great.