Here's another delicious hot chocolate recipe to help you through the winter. You'll want to use fresh lavender heads for this - hopefully you can find some growing near to you.
Remember - if you're attempting to make these recipes at home, they won't work if you switch the Hogarth Drinking Chocolate for a standard hot chocolate powder. It's not just about the Hogarth's being much higher quality, it's actually a different kind of product with different ingredients and a different processing method. You can read more about this in our previous blog piece.
300ml oat milk (you can use a different kind of milk if you like, but oat gives the best flavour)
60g Hogarth Peru 66% Drinking Chocolate
1 small lemon (or half a large lemon)
10 heads of fresh lavender
1. Wash your lemon and then remove the rind, either with a peeler or a sharp knife.
2. Put the lemon rind, lavender and milk into a saucepan, making sure to put the lid on. Heat the milk until it starts to bubble, then turn off the heat and leave the pan on the stove top for 45 minutes.
3. Remove the lemon rind and lavender from the milk. You can scoop them out with a slotted spoon or use a sieve.
4. Return the milk to the stove and bring it back up to almost-boiling point.
5. Add in the drinking chocolate and stir vigorously until the chocolate is fully dissolved. When you use real chocolate like this it takes longer to mix together than a cheap hot chocolate powder. You will need to keep it on the heat for a few minutes whilst you stir.
6. Serve in small cups. Garnish with a slice of lemon, if you like.
This recipe is designed to be served in small, intense doses. If you'd prefer a larger cup of less intense hot chocolate, simply add a bit more milk.