I sit here and write this it is a balmy -18C with the wind chill and the threat of snow is set to start in about 4 hours. A
Christmas cheer and plummeting temps seem to only have one remedy…a steaming mug of lavender hot chocolate made even warmer with the a measure of boozy orangey liquid. 
Lavender is great to have on hand during this time of year, both herb and essential oil. The scent itself is super relaxing and has been shown to work wonders on headaches (i.e. too many cocktails), stress (i.e. Christmas shopping), and as a useful antiseptic for both cuts and burns (i.e. stepping on Christmas ornaments or burning your hand on a plate of Christmas cookies). A few drops of the oil placed in bowl of hot water can be a great way to open the lungs if struck down by a nasty cold. And lets be honest here… it tastes awesome with both chocolate and orange… two of Christmas town’s favourite flavours.
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Spiked Hot Chocolate with Lavender and Grand Marnier
- Total Time: 35 minutes
- Yield: 4-6 1x
Description
Christmas cheer and cold temps have one remedy, a steaming, calming mug of lavender hot chocolate made warmer with the a measure of boozy orangey liquid.
Ingredients
- 1 tbsp dried culinary lavender + more for garnish
- 4 cups (960 ml) whole milk
- 2 bars (80 g / 3 oz each) dark chocolate, broken into large pieces
- 4-6 oz (120-180 ml) Grand Marnier
- Whipped Cream
- Orange zest, optional
Instructions
- In a medium saucepan gently heat milk and lavender, until just simmering; be careful not to boil. Remove from heat and allow to steep for at least 20 minutes. Strain through a fine mesh strainer to remove lavender.
- Add milk back to the pot and heat over medium low heat. Add chocolate and whisk until melted.
- Remove from heat and divide hot chocolate into cups. Add 1 oz of Grand Marnier to each cup.
- Top with whipped cream and garnish with a pinch of lavender and orange zest.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Cocktails
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 370
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Frequently Asked Questions
Why steep the lavender in the milk rather than adding it directly?
The recipe gently heats 4 cups whole milk with 1 tbsp dried culinary lavender until just simmering — not boiling — then steeps for at least 20 minutes before straining through a fine mesh strainer. Simmering (not boiling) extracts the floral oils without making the milk bitter or grassy; the long steep draws out the lavender’s full fragrance before the chocolate goes in.
When does the Grand Marnier go in, and how much per cup?
The recipe adds 1 oz of Grand Marnier to each cup after dividing the hot chocolate, not during cooking. Adding it off-heat preserves the orange liqueur’s brightness — cooking off the alcohol would dull the flavor. The total recipe uses 4–6 oz for 4–6 cups.
What type of chocolate works best here?
The recipe calls for 2 bars of dark chocolate (each 80 g / 3 oz), broken into large pieces and whisked into the hot lavender milk until fully melted. Dark chocolate provides the bittersweet backbone that balances the sweet Grand Marnier and floral lavender — milk chocolate would make the drink cloying.
