homemade – plantcrush

I am a fan of all things lavender, especially lavender lemonade. I’ve been dying to try lavender hot chocolate. I saw a recipe for it on à la mode’s blog a while back, and it was simply gorgeous. Truly inspiring. I had to veganize it. While my photos may not be as amazing as his, I think the hot chocolate tasted divine, especially with this genius coconut whipped cream from Oh She Glows.

My friend just pointed out to me that this looks like the moon and stars! Not my intention, but I like it!

This drink is cozy and elegant—my kind of Valentine’s Day treat! I live for the joys of relaxation and authentic simplicity, no superfluous roses or overpriced dinners here, thank you.

My friend told me a rose hot chocolate might be more suited to tomorrow’s holiday, but I’m just so obsessed with lavender. It’s done.

This recipe makes enough to serve two, so you can share it with your sweetheart for a charming end to your evening. If you’re single and have a 20 oz mug, then it serves one. More hot chocolate for me! ^.^

Food-saving note: You really only need a couple dollops of coconut whipped cream, so you’ll have coconut milk leftover–I’m going to use my leftover coconut milk to make this easy caramel sauce from Oh, Ladycakes!

Vegan Lavender Hot Chocolate
inspired by à la mode
(makes 2 normal servings, or 1 generous serving)

Total time: 15 minutes
Ingredients:

2 cups nondairy milk (I used almond milk)
1/2 t dried lavender buds (available at Whole Foods or any natural grocery store)
3 oz dark chocolate, chopped uniformly (use at least 70% cacao—I used Theo’s brand, available at Kroger or Whole Foods)
1/6 cup pure maple syrup (or to your taste)
1 t vanilla extract
1 pinch sea salt
coconut whipped cream, for serving (optional, but it gives the BEST creamy texture–be sure to chill several hours beforehand. You can get the canned coconut milk from Kroger or the Asian market.)

Method:

In a saucepan, heat the nondairy milk and lavender buds over medium heat. Whisk occasionally and let it simmer for a couple of minutes.
Remove from heat and let the lavender steep for about 5 minutes.
Strain the lavender and return the milk to the saucepan, on low to medium heat. Add the chocolate, maple syrup, vanilla and sea salt. Whisk until the chocolate is melted, and everything is incorporated and frothy. Remove from heat.
Pour into mugs and serve with dollops of coconut whipped cream. Mix it up to incorporate the creaminess throughout the whole drink.

Mmm…it looks like a galaxy and tastes like a combination of two of my favorite things—Earl Grey lattes and chocolate. It’s perfect!

Next time, I’m going to try making this with Dream Nondairy’s creamy sweet chocolate bar. I hope you all have a lovely Valentine’s Day, whether you are celebrating with someone special or your awesome self!

What are you doing for Valentine’s Day? Have any other lavender-related ideas? If you try the recipe, please let me know your thoughts in the comments below!