Iced Lavender Hot Chocolate
This Iced Lavender Hot Chocolate blends rich cocoa with delicate lavender for a smooth, floral twist on classic chocolate milk. Creamy, lightly sweet, and perfectly chilled, it delivers café-style elegance with refreshing balance and a subtle aromatic finish.
Servings: 2
Equipment
- Small saucepan
- Whisk
- Measuring cups and spoons
- Fine mesh strainer
- Tall glasses
Ingredients
- 2 cups whole milk
- 3 tbsp unsweetened cocoa powder
- 3 tbsp sugar
- 2 tbsp lavender syrup
- 1 tsp vanilla extract
- 1–2 cups ice
Instructions
- In a small saucepan over medium heat, warm the milk gently (do not boil).
- Whisk in cocoa powder and sugar until fully dissolved and smooth.
- Stir in lavender syrup and vanilla extract.
- Remove from heat and allow mixture to cool completely (about 15 minutes).
- Fill tall glasses with ice.
- Pour the cooled lavender chocolate mixture over ice.
- Top with whipped cream if desired and serve immediately.
Notes
- Use culinary-grade lavender only
- Do not overuse lavender syrup, start small
- Cool chocolate fully before pouring over ice
- For dairy-free version, use oat or almond milk
- For richer flavor, use dark cocoa powder
- Add a shot of chilled espresso for mocha variation
- Store lavender syrup in fridge up to 1 week