Lavender Hot Chocolate

If you’ve ever visited us at the farmer’s market in Whitefish, you know we usually hand out samples of our Lavender Lemonade—our summertime staple. But on one particularly rainy July evening, we decided to switch things up and serve hot chocolate instead. It was an instant hit. People kept coming back for “just one more sip,” and by the end of the day we knew we had something special. Now, whenever we participate in a holiday or winter market, our Lavender Hot Chocolate is front and center. It’s become a cozy little tradition we love sharing with others.

We’ve spent a good while perfecting. The secret is in the combination of soothing lavender hydrosol and a surprising—but essential—ingredient: Pero. Together, they create a cup that’s rich, velvety, and lightly floral without being overpowering.

And while this recipe tastes wonderfully indulgent, the process doesn’t need to be complicated. We often keep things simple by using a quality hot chocolate mix and blending everything together with a milk frother (We use the Bodum Bistro Electric Milk Frother) . It both warms the milk and creates that creamy, café-style foam on top with almost no effort. It’s our go-to method when the kids come in hungry and chilled, and we want something warm and comforting fast.

The Process

Using either the Bodum Milk Frother or the stove, combine 1 C Whole Milk, 3 Tbs Hot Chocolate Mix, 1 tsp Pero, and 1 tsp Blue Barn Lavender Hydrosol.