Xocoatl Con Lavande De Provençe

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.

• Ready In: 5 mins
• Serves: 1

Ingredients

• 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

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