Honey Lavender Hot Chocolate

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lavender, dried

• Refrigerated

  • 2 cups Almond milk, unsweetened

• Condiments

  • 1/2 cup Honey, all-natural
  • 1 tsp Honey
  • 3 tbsp Honey lavender simple syrup

• Baking & Spices

  • 1 oz 60% dark chocolate
  • 3 tbsp Cocoa powder
  • 1/2 Vanilla bean

• Dairy

  • 1 cup Whipping cream

• Liquids

  • 1/2 cup Water, filtered

Found on fitfoodiefinds.com

Ingredients

• ½ cup filtered water
• ½ cup all-natural honey
• 1 tablespoon dried lavender
• 2 cups unsweetened almond milk
• 1 ounce 60% dark chocolate
• 3 tablespoons cocoa powder
• 3 tablespoons honey lavender simple syrup
• 1 cup whipping cream
• ½ vanilla bean
• 1 teaspoon honey (or more if desired)

Directions

• Place all ingredients in a small saucepan and turn to medium/high heat.
• Bring to a boil, then reduce to low and let simmer for 5 minutes. Stirring consistently until honey dissolves into water.
• Place into a container and into the fridge. Let sit overnight or for at least 8 hours to let the lavender infuse even more. Strain lavender before serving.
• Place 2 cups of almond milk and 1 ounce of dark chocolate in a small sauce pan and turn to medium/high heat. Whisk until dissolved.
• Add in cocoa powder and honey lavender simple syrup and whisk until dissolved. Continue whisking until hot cocoa comes to a simmer.
• Place 1 cup of heavy whipping cream and 1 teaspoon of honey in a medium size bowl.
• Slice your vanilla bean in half (hot dog way) and scrape out the vanilla bean paste from the inside. Add to bowl.
• Use a hand mixer to whip until heavy peaks are created (about 3-5 minutes).