Recipe by COOKGIRl
A fusion of old world and new world ingredients. It was tempting to want to add more lavender, but as you know, a little goes a <<<long>>> way. Therefore, my suggestion would be to add more lavender: at your own risk. Shhh! Don't mention the secret ingredient unless you're pressured... Inspiration from auntiequate.com; my homebrewed version.
Top Review by Jostlori
Who would have thought??? I hesitated because I have to mule the lavender and the ibarra chocolate in from the States, so I'm very frugal with them! The lavender was just lovely and the chile powder added just the right bite. I would never have dreamed up this combination of ingredients. The ibarra chocolate is way sweet, so used only about 1/2 tsp of the cane sugar (which I dearly love!). Thanks for posting an unusual recipe that is truly great! Made for ZWT8 Family Picks.
- 8 ounces milk (or milk substitute)
- 2 -3 tablespoons mexican chocolate, grated (I used Ibarra)
- 1 pinch pure ground chili powder
- 1⁄2 whole cinnamon stick
- 1⁄2 teaspoon dried lavender flowers, crushed to release oils
- pure unbleached cane sugar, to taste (brand name 'Sucanat')
Directions See How It's Made
- Place all the ingredients except for the cane sugar in a small saucepan and heat through until very hot. To avoid the milk curdling, be careful not to boil!
- Once the mixture is hot, reduce heat to low, cover and simmer 5 minutes to infuse the ingredients.
- Pour the mixture through a strainer and sweeten to taste with the cane sugar.
- All ingredient amounts are estimated. Adjust to your liking.