I looked out the room window and felt homesick for summer. A tough frost had coated our lavender fields in a very blanket of silver; although in my mind’s eye I might still see the lavender blooming. Winter was coming back.
The times would get darker and colder. With such frosty thoughts in mind, I required a boost—a very little bit of summer. Why not cocoa with lavender? I created myself a cup of Lavender cocoa and sipped it slowly, rental the lavender and chocolate revive and energize. I hope you’ll do this dairy-free formula and find a bit boost of summer too.
Plant-derived foods like cocoa ANd cocoa product ar an well endowed supply of flavanols. Cocoa and chocolate are studied in relevance the bar and treatment of upset, risk reduction of polygenic disorder and their useful effects on satiation, mood and psychological feature perform. Dark chocolate that is 70% or higher tends to contain more flavanol cocoa solids than milk chocolate.
Ingredients :
- 2 cups unsweetened almond milk (or plant milk of your choice)
- 2 medjool dates
- 1/3 cup dark drinking chocolate
- 1/4 tsp pure vanilla extract
- 1 tsp culinary lavender buds, plus extra for sprinkling on top
- pinch of sea salt
- maple syrup to taste (optional)
Optional Toppings :
- vegan whipped cream
- vegan marshmallows
- sprinkle of culinary lavender buds
Instructions :
- Place the dates in a small bowl of warm water and soak for 5 minutes. Remove the pits from the dates and blend the dates with the almond milk in a high-speed blender for just under a minute. Pour the almond milk through a fine mesh sieve into a medium-sized saucepan (separating the date bits from the milk). Add a pinch of sea salt to the almond milk.
- Warm the milk, over medium-low heat. Remove the milk from the heat when it begins to steadily steam/comes to a very gentle simmer (avoid over simmering or boiling the milk).
- Add in the lavender buds; give the milk a gentle stir. Allow the lavender to steep for 7-10 minutes.* Strain the lavender-infused milk through a fine-mesh sieve over another medium-sized saucepan (separating the lavender buds from the milk; discard the buds).
- Warm the milk back to steaming and stir in the drinking chocolate until the chocolate has melted.
- Remove the lavender hot chocolate from the heat and stir in the vanilla extract.**
- Use an immersion blender, whisk or a handheld milk frother (or very carefully transfer the hot chocolate into a high-speed blender) to blend the lavender hot chocolate; a few seconds will do, until the hot chocolate is frothy and smooth.
- Pour the lavender hot chocolate into mugs and add toppings as desired. Serve warm and enjoy!
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