Saturday, January 30, 2010

enjoy a Lavender Mocha Latte!

 
This fabulous coffee drink, which was published in The Lavender Gourmet, tastes even better when enjoyed by the fireplace on a cold winter day. The rich, dark chocolate espresso is perfectly balanced by the slightly sweet taste of the lavender-infused milk. In one statement, I like to call it "Absolute perfection."

Lavender Mocha Latte'
3 ¼ cups low-fat milk
2/3 cup bittersweet chocolate chips (we prefer Ghirardelli brand)
2 Tbsp Instant Espresso (may substitute for instant coffee)
1 Tbsp organic culinary lavender buds
1 tsp pure vanilla extract
Fresh whipped cream and cocoa powder for garnish (optional)
In a medium sized saucepan, stir together the milk and lavender buds over a medium heat until the milk begins to bubble. Remove from the
heat, stir, and allow the lavender to steep for 10 minutes. Strain the lavender buds away from the milk and discard the lavender. Return the lavender infused milk to the saucepan.

Stir together the lavender infused milk, chocolate chips, espresso and vanilla, and heat the mixture over a low heat until the chocolate is completely melted.

Sweeten to taste, and pour evenly into 4 cappuccino cups. Top with fresh whipped cream and lightly dust with cocoa powder (optional). Serve immediately.

Variations: Add 1 tsp cherry extract instead of the vanilla extract, and garnish with whipped cream, shaved chocolate and a cherry for a "Lavender Black Forest Latte’"

This recipe is from The Lavender Gourmet by Jennifer Vasich, published by Moose Run Productions (November, 2009)

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