Lavender-Pistachio Hot Chocolate

"This uses culinary lavender imported from Provence, available at gourmet food shops. The darker the color of the blossom, the more intense the flavor. Us it sparingly at first, then add more as needed." Michael Turback.

• 2-1/2 cups whole milk
• 4 teaspoons lavender
• 12 ounces shaved bittersweet chocolate
• Basic whipped cream for serving
• 4 tablespoons chopped roasted salted pistachios

METHOD

In a medium saucepan, bring the milk to a simmer over medium-low heat. Turn off the heat, cover the pan, add the lavender, and steep in the hot milk for 3 to 5 minutes. (The longer you leave the lavender in the milk, the stronger its flavor will be.) Remove the tea infuser of lavender, if using, or strain the milk through a fine-mesh sieve. Add the chocolate to the warm milk an whisk vigorously until the chocolate is melted and the mixture froths. Pour equal amounts into 4 mugs, top each with a dollop of whipped cream, and sprinkle with chopped pistachios.

Makes 4 servings

Recipe from: from Robert Kingsbury, Kingsbury Chocolates, Alexandria, Virginia

Reprinted with permission from © 2005 Michael Turback, Hot Chocolate, published by Ten Speed Press    click for book review

 

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