I make a mug of this subtly scented hot chocolate and take it to bed with me to drink myself to sleep with – a sentence I once would have used about a bottle of whisky, but I now satisfy myself with warm, floral hot chocolate instead. I first made it by steeping whole lavender and rose petals in warm milk and making it into hot chocolate, but I would get them stuck to my teeth if I didn’t strain it properly, and sometimes only instant gratification will do.
Measure the rose petals and lavender flowers into the small cup of a bullet blender and add the vanilla, if using, and the sugar. Pulse to a very fine powder.
Pass the ground powder through a fine-mesh sieve to catch any large pieces of rose and lavender. You can re-blend it if there is a lot left, to get the best from it.
Transfer the scented sugar to a large airtight jar and measure in the cocoa powder and coconut milk powder or skimmed milk powder. Seal the lid and shake well to evenly distribute the ingredients.
To make it into a hot drink, boil the kettle and spoon
© Jack Monroe, 2020