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    You are in: Home / Recipes / Xocoatl Con Lavande De Provençe Recipe
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    Xocoatl Con Lavande De Provençe

    Xocoatl Con Lavande De Provençe. Photo by Annacia

    1/3 Photos of Xocoatl Con Lavande De Provençe

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    2 mins

    3 mins

    Cookgirl's Note:

    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; my homebrewed version.

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    Units: US | Metric

    • 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')


    1. 1
      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!
    2. 2
      Once the mixture is hot, reduce heat to low, cover and simmer 5 minutes to infuse the ingredients.
    3. 3
      Pour the mixture through a strainer and sweeten to taste with the cane sugar.
    4. 4
      All ingredient amounts are estimated. Adjust to your liking.

    Ratings & Reviews:

    • on September 03, 2012


      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.

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    • on August 04, 2012


      I'm not much of a hot chocolate drinker but when traveling with ZWT8 to Mexico decided to give this a try after seeing the ingrediants. So glad I did as the addition of the chili powder (I used 1/2 teaspoon) and the lavender - Oh My!! it was so differant and soooo good. I just may now become a hot chocolate lover with this on the menu. I too skipped the sugar, well I have to admit - I FORGOT the sugar but that was fine as it was just sweet enough.

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    • on August 02, 2012


      In 100 years I would not have thought of adding lavender to hot chocolate but does it ever work! Don't know the exact amount that I added, I just took a good pinch and rubbed it between my palms. Used 2 cinnamon sticks mainly because I'm a cinnamaholic along with 1/4 tsp of chili powder. This is a smooth, creamy feeling (even using skim milk!) cup of luxury. :D

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    Read All Reviews (5)


    Nutritional Facts for Xocoatl Con Lavande De Provençe

    Serving Size: 1 (253 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 173.7
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 5.7 g
    Cholesterol 34.1 mg
    Sodium 222.0 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 2.1 g
    Sugars 0.4 g
    Protein 8.8 g

    The following items or measurements are not included:

    mexican chocolate

    dried lavender flowers

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