Week 48: Chocolate - Hot Chocolate Three Ways, Peppermint, Mexican & Lavender White

Whew, long title.

Mexican:

2tb Cocoa powder

2tb Sugar

1/4tsp Chipotle

1/8tsp Chayenne

1/2tsp Cinnamon

Dash of Salt & Pepper

Dash of Vanilla extract

1c Hot Milk

Peppermint:

2tb Cocoa Powder

2tb Sugar

Dash of Vanilla extract

Dash of Salt

1c Hot Milk

Bruised Peppermint Leaves in a Tea Infuser

Lavender White

1c Hot Milk

Lavender in a Tea Infuser

1/2c White Chocolate Chunks

Dash of Salt

Dash of Vanilla Extract

For the first two I mixed the dry ingredients then added hot milk. I left the Tea infuser with the peppermint in for a few minutes. Probably could have bruised the leaves more/left it in longer.

For the White Lavender I melted the white chocolate chunks in the milk first, then let it sit with the Tea Infuser for a few minutes.

Salt has to be added to all three. It adds a depth that completes the hot chocolate. If you’re lactose intolerant I suppose you could use water, but that just doesn’t seem right, so I’d rather you use coconut milk.

So there ya have it! Hot chocolate three ways.