As of late, the Orthodox Gentleman and I have been grateful to enjoy dinner together a lot at home on weeknights. Sometimes, it would be after six or seven and sometimes it would be later. But the schedule is almost always the same: prayers, supper, prayers, cleanup, evening walk if one of us isn’t too tired or it isn’t too late and a gentle massage to the shoulders, have some tea together and then he leaves to go home. And I think…I think I’m getting an inkling as to what marriage must feel like. Very quiet, predictable but comfortable weeknight evenings. Almost too predictable in a way.
For me, I can’t totally rest in daily predictability. That’s why I can appreciate the changing of the seasons because that means a changeover in iced to hot drinks at night and new uses for produce that’s in season. Fall brings an appreciation for lattes and hot cocoa but before you are tempted to drag yourself in your ratty sweats or pajamas pants to your coffeeshop for a PSL or other latte, I’ve got a recipe for the creamiest and chocoliest (okay, not really a word) hot chocolate you have ever had.
If you got the overripe bananas and cocoa powder, you are more on your way to creating the thickest and creamiest batch of hot chocolate you have ever had.
A little fresh lavender goes a long way too. Talk about an evening nightcap on these upcoming Fall nights.
Embarrassing trip to your coffeeshop in your sweatpants/yoga pants/pajama pants unnecessary. Because baby…it’s cold outside.
The Orthodox Gentleman and I have been experimenting with some of our favorite hot chocolate recipes. He prefers a simple salted hot chocolate and is currently working on a peanut butter and hot chocolate recipe while I hit a home run with this salted lavender (but, of course!) hot chocolate recipe that contains no dairy, soy and is gluten free.
Most people think milk adds cream but there’s no dairy involved here. Blended plant milk and an overripe banana creates the right thick texture and consistency for a creamy base. Cocoa powder also has health benefits, about 1 tablespoon of unsweetened cocoa powder gives you 3-9 percent of your daily recommended serving of iron, manganese, magnesium and zinc. Add a pinch of salt and stevia for a bit of flavor. Transfer the mix to a pot where you’ll add your culinary lavender leaves to warm up. And it’s all ready to serve faster than in the amount of time it will take you to get to the coffeeshop.
Salted Lavender Hot Chocolate (Vegan, Soy Free, Gluten Free)
Makes 2 cups (double or triple of making more)
1 1/2 overripe bananas
4 tablespoons of unsweetened cocoa powder
1 cup of cashew milk
1/4 cup of stevia
1 tsp of sea salt
2 tsps of culinary lavender leaves (optional)
Add everything except lavender to blender. Transfer to pot along with culinary lavender and warm up on stove. Pour into a pretty teacup.
Cost: Under $10