Creamy Lavender Hot Chocolate
Decadent, yet simple to make, this creamy lavender hot chocolate recipe makes a special treat during the colder season. Lavender blends surprisingly well with the hot chocolate base, adding a unique, subtle floral flavor to an otherwise traditional holiday drink.
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When I first made this creamy lavender hot chocolate a few years back, I was surprised by how sophisticated it tasted, nothing like the hollow, watery packets I grew up with. Rich, sweet, with just a hint of bitterness and the most subtle floral note, it’s become my go-to for cozy evenings and unexpected guests.
Over the years, I’ve tweaked the lavender-to-chocolate ratio until it’s just right. It’s floral without being soapy, indulgent without being too sweet. The best part? It uses straightforward ingredients and a simple cooking process that even beginner cooks can master.
I love gifting jars of the dry mix during the holidays, tied with twine and one of our printable recipe tags. Now, my neighbors and friends ask for it every year, which tells me I’m onto something good. I’ve included that free printable tag below so you can create your own gift versions, too.
Why You’ll Love This Recipe
Deeply Rich :
This lavender hot chocolate is velvety, smooth, and fragrant. The cocoa is full-bodied but not too sweet, while the lavender adds a unique, grounding floral note.
Simple Ingredients:
You don’t need anything fancy for this recipe, just a few pantry staples, good cocoa, and a pinch of dried lavender. Proof that it doesn’t take much to make the everyday special.
Easy:
If you can warm milk on a stovetop, you can make this recipe. Plus, it comes together in minutes, making it a great late-night treat, a perfect snowy afternoon pick-me-up, or last-minute drink to share with guests.
DIY & Customizable:
This recipe invites your personal touch. Adjust the sweetness, change the milk, try different herbs, or blend in a bit of vanilla or cinnamon. It’s a simple base that’s easy to make your own—exactly the kind of from-scratch comfort that feels right at home.
Perfect for Gifts:
Jar up the cocoa mix, add a small pouch of culinary lavender with a handwritten card (or include my free printable gift tags + recipe), and you have a thoughtful, handmade gift. It’s charming, heartfelt, and ideal for neighbors, teachers, or holiday baskets.
Unique:
Lavender brings an unexpected twist to the classic hot chocolate. It’s earthy, floral, calming, and understately elegant.
Budget-Friendly:
With just a handful of basic ingredients, you can make several of these hot chocolates at home for a fraction of the cost you would pay at a bakery or cafe. Pull together the dry ingredients, so they’re on hand and ready to use whenever you get a craving.
Ingredients
Cocao:
I like to use standard cocoa powder, though Dutch-processed cocoa will give you an even richer, smoother flavor.
Sugar:
It doesn’t take much, but a little sugar balances the cocoa’s natural bitterness and the chocolate bar’s.
Chocolate Bar:
Customize the depth of your botanical hot chocolate by choosing either a milk or dark chocolate bar. Dark chocolate creates a more intense and slightly more bitter sipping experience.
Dried Culinary Lavender Buds:
The lavender gently infuses the hot chocolate with its aroma and flavor, creating a uniquely calming, fragrant drink.
Half and Half:
You can use whole milk, but half and half offers a creamier, more decadent finish, setting this recipe apart. For vegetarian and vegan options, use coconut cream.
Milk:
Milk forms the base of this recipe and is where the lavender buds are steeped for their delicate flavor. Prefer a dairy-free version? Swap the milk for almond or oat milk—both make a similarly rich, creamy version.
Tools You Will Need
Large mixing bowl:
A metal or ceramic bowl works best for combining all the ingredients.
Mixing spoon:
Use a metal or wooden spoon to stir everything together.
Measuring cups:
Accurate measurements ensure the perfect balance of lavender and chocolate.
Funnel (optional):
Makes transferring the mix into jars mess-free and easy.
Airtight containers:
Store the mix in a cool, dark place for up to 9 months to keep it fresh and fragrant.
Step-by-Step Instructions
- Pour the milk and half-and-half into a medium saucepan along with the dried lavender, and bring to a gentle simmer. Once simmering, remove the pan from the heat, cover, and let the dairy and lavender infuse for 30 minutes.
2. While the milk is diffusing, combine the sugar, a pinch of salt, cocoa powder, and chocolate pieces in a mixing bowl.
3. Strain the milk and half and half in a fine mesh sieve to remove the lavender buds. Return the milk to the medium saucepan and bring the liquid to a very low simmer once again.
5. Turn off the stove and spoon in small amounts of the dry ingredients and stir continuously, working the dry ingredients into the milk until they are well incorporated.
6. Add in the vanilla extract and whisk everything together until the lavender hot chocolate is smooth.
7. Pour into mugs and top with whipped cream.
Tips for Success
- Avoid boiling the milk at any point, as it may cause it to curdle.
- If you would like a lighter lavender flavor, diffuse for only 10-15 minutes. For a stronger flavor, let it diffuse for 40-45 minutes.
- I prefer dark chocolate for this sipping chocolate, but milk chocolate makes a delicious substitute and reduces bitterness, which children may like.
- Sprinkle the whipped cream with a pinch of lavender buds for added elegance.
Storing and Gifting Lavender Hot Chocolate
Store the dry mix in an airtight container for up to 3 months. For gifting, layer the cocoa, sugar, and chopped chocolate in a glass mason jar, tucking the dried lavender buds in a separate pouch. Add one of our free printable tags, and you’ve got a beautiful homemade gift.
Already made a batch? Store the prepared hot chocolate in an airtight pitcher in the fridge for up to a week.
Variations & Substitutions
Alternatives
- Swap the lavender for dried culinary rose buds, cinnamon sticks, or ginger pieces (like in our ginger hot chocolate recipe).
- Make it vegan: Use your favorite nut or oat milk in place of the milk and half-and-half.
- Make it extra creamy: Replace the half-and-half with heavy whipping cream, using the same amount.
FAQ’s
Where can I find culinary lavender? Is it different from regular lavender?
Yes, culinary lavender is different from regular lavender—and it matters! Culinary lavender is food-grade and safe to eat, while decorative or ornamental lavender may have been treated with pesticides or chemicals.
Look for culinary lavender at specialty spice shops, health food stores, or online retailers like Amazon, Mountain Rose Herbs, or Frontier Co-op. You can also find it at some farmers’ markets, especially from local lavender farms. If you’re buying in person, make sure the label specifically says “culinary” or “food-grade.”
The most common variety for cooking is English lavender (Lavandula angustifolia), which has a sweeter, more delicate flavor than other types. French lavender tends to be more pungent and can taste soapy in recipes, so stick with English if you can.
And if you grow your own? Just make sure you haven’t used any pesticides or chemicals on your plants, and you’re good to go.
Can I use fresh lavender?
You can, but dried lavender works better for hot chocolate. Here’s why: dried lavender has a more concentrated flavor, so you need less of it to get that lovely floral note. Fresh lavender contains more moisture and can taste grassy or too mild, meaning you’d need to use quite a bit more, which can quickly tip into soapy territory.
If you only have fresh lavender on hand, use about 3 times the amount called for in the recipe (so if it calls for 1 teaspoon dried, use 3 tablespoons fresh). Steep it a bit longer, then taste as you go. You can always add more lavender, but you can’t take it out once it’s too strong.
One more tip: make sure to use only the buds, not the stems or leaves, whether you’re using fresh or dried. The buds have the sweetest, most balanced flavor.
Can I add Espresso or coffee?
Absolutely! Lavender and coffee are wonderful together—the floral notes complement the richness of espresso beautifully.
For a lavender mocha, add a shot of espresso (about 1-2 ounces) to your finished hot chocolate. You can also brew strong coffee and use it to replace about a quarter of the milk in the recipe for a more subtle coffee flavor throughout.
Just keep in mind that coffee can be assertive, so start with less and add more to taste. The lavender should still shine through, not get lost in the mix. If you’re making this for a crowd, consider setting out a small pitcher of espresso so guests can add their own.
This combo is especially nice in the morning when you want something cozy but with a little caffeine kick!
Let’s Be Friends!
If you gave this recipe a try, I’d love to hear how it turned out. Share your thoughts in the comments below!
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Creamy Lavender Hot Chocolate
Equipment
- 1 Mixing bowl
- 1 Metal or wooden mixing spoon
- 1 Set of measuring cups
- 1 set of measuring spoons
- 1 Medium sauce pan
- 1 Metal mesh sieve
- 1 Airtight container for storing any left over mix
- 1 Funnel Optional, to use if storing or gifting the hot chocolate mix.
- 1 set of glass mason jars optional, if gifting the hot chocolate mix.
Ingredients
- 3 cups Whole Milk Can sub with nut or oat milk
- 1 cup Half and Half Can sub with heavy whipping cream, or for a vegan option, coconut cream
- 2 tbsp dried culinary lavender
- 10 ounces milk or dark chocolate, finely chopped
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Pour the milk and half-and-half into a medium saucepan along with the dried lavender, and bring to a gentle simmer. Once simmering, remove the pan from the heat, cover, and let the dairy and lavender infuse for 30 minutes.
- While the milk is diffusing, combine the sugar, a pinch of salt, cocoa powder, and chocolate pieces in a mixing bowl.
- Strain the milk and half and half in a fine mesh sieve to remove the lavender buds. Return the milk to the medium saucepan and bring the liquid to a very low simmer once again.
- Turn off the stove and spoon in small amounts of the dry ingredients and stir continuously, working the dry ingredients into the milk until they are well incorporated.
- Add in the vanilla extract and whisk everything together until the lavender hot chocolate is smooth.
- Pour into mugs and top with whipped cream.
Notes
- This hot chocolate will be richer and creamier than traditional hot chocolate, so a little goes a long way. Offer half a cup (4 ounces) to start, and add 4 ounces if you feel you want more.
- If lavender isn’t your thing, this recipe will work well with dried culinary rose buds, cinnamon sticks, ginger, cloves, and nutmeg.
- Make the recipe vegan by using nut or oat milks in place of the dairy milk and half and half. Use dark chocolate instead of milk chocolate, and top with coconut cream.
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