(Adapted from Kathy Gehrt's recipe in her book Discover Cooking with Lavender) Ingredients
3 c preferred milk
1 oz semisweet or bittersweet chocolate chips
1 Tb dark cocoa powder
2 Tb lavender sugar (see recipe below)
1/8 tsp salt
1/2 tsp vanilla extract
Directions 1. Pour milk into a medium saucepan on medium heat and bring to a boil. Remove from heat. 2. Whisk in chocolate chips until melted. 3. Return saucepan to medium heat and whisk in cocoa powder, lavender sugar, and salt until dissolved and blended. Add vanilla. 4. Pour into mugs and top with your favorite hot cocoa topping! Makes 3 servings
Lavender Sugar Ingredients 1 Tb culinary lavender buds 2 c. granulated sugar Directions 1. Put lavender buds and 1/4 c of the sugar into spice grinder or clean coffee grinder and blend until mixture is powdery. (about a minute) 2. Add this mixture to the remaining sugar in a container with a tight-fitting lid 3. Allow mixture to sit for 3 days so that lavender can infuse the sugar
Lemon Lavender Bourbon Toddy (from The Lavender Cookbook by Sharon Shipley)
This will warm you up when you need it most!
6 c water
3 c sugar
1 tablespoon culinary lavender
4.5 c. fresh lemon juice
2 ¼ c bourbon
Cinnamon sticks (garnish)
Lemon slices (garnish)
Directions 1. In a large saucepan, mix the water, sugar, and lavender. Bring to a boil over high heat and stir to dissolve the sugar. Cover, remove from the heat and let steep for 5 minutes.Strain out the lavender and return the liquid to the saucepan.
2. Add the lemon juice and bourbon. Bring just to a simmer over medium heat. Serve in mugs and garnish with cinnamon sticks or lemon slices.
FRUIT PREP: In saucepan, cook and smash 12 oz ripe blackberries with 1/2 cup Lyle’s Golden Syrup. Strain through fine sieve while hot, working the solids to extract as much fine pulp as possibly.
BITTERS PREP: Pulverize in a coffee grinder: 1 TBSP dried lavender buds and 2 TBSP fresh lavender buds and flowers. Add immediately to 1/4 cup vodka, and then add 6-7 small mint leaves. Shake for several minutes. Filter to collect the dark bitters.
BASE MIXTURE: In a liter bottle, combine and refrigerate: All of the fruit mixture (above) 135 grams Wild Sint Maarten Guavaberry Island Folk Liquor 215 grams fresh squeezed lime juice 30 ml of Lavender bitters extract (adjust to taste)
COCKTAIL INSTRUCTIONS: Pour over ice: 1-1.5 oz Base Mixture and 1 oz vodka Top with 1-2 oz cold prosecco. Garnish with lime wedge.
5 cups water
1 cup sugar
1/4 cup fresh or 1 tablespoon dried culinary lavender blooms
1 cup freshly squeezed lemon juice
Combine sugar and 2 1/2 c. water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
Add the lavender to the sugar water, cover, and remove from heat. Let stand for at least 20 minutes.
Strain mixture and discard lavender. Pour into a pitcher. Add lemon juice and another 2 1/2 c. water. Stir well. Add Lavender sprig if desired
Refrigerate until ready to use. Serve with lots of ice!
Little Lavender Farm 11011 NE Paren Springs Rd Dundee, Oregon 97115