Lavender and Lemongrass White Hot Chocolate
Inspired by techniques from Serious Eats.
A delicate, floral white hot chocolate: milk steeped with lavender, lemongrass and lime, then strained and melted with white chocolate.
Always check the labels of the products you use.
Method
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Equipment
- small saucepan with a lid
- fine sieve
- whisk
- 2 small mugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 362 kcal |
| Protein | 9.1 g |
| Carbohydrate | 37 g |
| of which sugars | 35.4 g |
| of which free sugars | 25.1 g |
| Fat | 20.4 g |
| of which saturates | 12.1 g |
| Fibre | 0.2 g |
| Salt | 0.32 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Infused milk
- 400 ml whole milk
- 1 lemongrass stalk, bruised and sliced
- ½ tsp dried culinary lavender
- 1 makrut lime leaf, torn (optional)
- ½ tsp finely grated lime zest
To finish
- 85 g white chocolate, finely chopped
- 1
Infuse. Warm the milk with the lemongrass, lavender, lime leaf and zest until small bubbles appear at the edge. Take it off the heat, cover and leave for 10-15 minutes. Any longer and lavender starts to taste soapy.
- 2
Strain. Pour the milk through a fine sieve into a jug, pressing on the aromatics to get all the flavour out, then rinse the pan and pour the milk back in.
- 3
Melt. Add the white chocolate and warm over low heat, whisking, until it melts and the milk is hot again but not boiling. Serve at once.
Storage
Best drunk straight away. The strained infused milk keeps 1 day in the fridge before the chocolate goes in. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
