A Simple Lavender Hot Chocolate for the Holidays

Running a farm teaches you one thing quickly, you don’t stop experimenting. Plants grow differently every year, animals surprise you, and recipes evolve the same way. Around the holidays, I like bringing that mindset into the kitchen. 

Holiday menus can get predictable. That’s not a bad thing, traditions matter but I also enjoy adding one item that feels unexpected. Lavender hot chocolate became that addition for me.

I already work with lavender every day. I know how easily it can overpower a recipe, and I also know how good it can be when treated with care. Chocolate is rich and familiar. Lavender, used lightly, softens it. Together, they make a drink that feels comforting but different enough that people pause and actually notice it.

This is the version I make at the farm. It’s practical, repeatable, and safe.

Ingredients (2 servings)

2 cups milk (whole milk gives the best texture, but use what you prefer) 1½–2 teaspoons dried culinary-grade lavender 4 ounces dark chocolate, chopped Sugar, optional Whipped cream or marshmallows, optional

How I Make It

Start with the lavender. Warm the milk and lavender together over low heat for about 5 minutes. Don’t rush this and don’t boil it. Lavender needs gentle heat. Once infused, strain out the flowers completely.

Add the chocolate. Stir in the chopped chocolate until smooth. Taste before sweetening. Good chocolate doesn’t always need sugar.

Serve it warm. That’s it. You can dress it up for guests or keep it simple for yourself.

What Matters Here

Use lavender meant for food. Many varieties are grown only for scent.Measure carefully. Lavender should never be the loudest flavor.Low heat protects both flavor and texture.

I’ve served this during the holidays after long days outside, after feeding animals, and during quiet evenings when the house finally slows down. It fits into those moments naturally. It doesn’t try to replace anything on the table, it just adds another option, another experience.

If you’re hosting this season and want to offer something familiar with a twist, this is an easy way to do it. That’s how I approach most things at the farm, simple, intentional, and made to be enjoyed, not overdone.

Garden Gate Lavender