Earl Grey Hot Chocolate is decadently topped with Lavender Whipped Cream. An ode to London fog lattes and hot chocolate, it’s a very special treat that will perfectly satisfy your chocolate cravings.

Top view of hot chocolate with whipped cream.

🧾Ingredients in this recipe

Ingredients for Earl Grey hot chocolate and lavender whipped cream on a white countertop.
  • 70% dark chocolate – you can use any dark chocolate, but my preference for this recipe is 70%. Chips or bars work great.
  • Cocoa powder – use unsweetened cocoa powder.
  • Milk – I like using coconut milk or whole milk for the milk in this recipe. It offers an extra layer of delicious flavor and richness. Any milk or plant milk will work for the hot chocolate part of this recipe.
  • Sugar – use granulated, turbinado, or cane sugar in this recipe. It is also delicious with brown sugar.
  • Earl Grey teabag – You can also use loose leaf, but in this recipe I prefer the ease of a teabag.
  • Heavy cream – do not substitute this ingredient unless you’d rather top this hot chocolate with a lavender cold foam.
  • Lavender or lavender simple syrup

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Milk in a saucepan with lavender.
  • Place whipping cream and dried lavender (or 2 teaspoons of lavender simple syrup) in a small saucepan and bring just to a simmer. Remove from heat. Strain the lavender out of the cream and discard the lavender. Cover and chill the whipped cream for at least two hours.
Whipped cream in a frother.
  • Place infused cream In a chilled bowl with the sugar and froth with a handheld frother until stiff peaks form.

Note: We are using a handheld frother because of the low quantity of cream in this recipe meant for 1 serving. You can easily double or quadruple this recipe, and if doing so, you can whip the cream using a hand mixer.

Pro Tip

In this recipe, I like to use measuring cups that can go directly on the burner since I do not own a tiny saucepan. These are the measuring cups I use, and they go up to a 1.5 cup volume.

White and brown liquid swirling together in a large metal measuring cup.
  • Heat the milk over low heat until bubbles just start to form. Remove the pan and add the teabag. Steep for 10 minutes. Give the teabag a light squeeze (pressing a spoon against the side of the pan) and remove the teabag.
  • Put the saucepan with the milk back on the stove over medium-low heat. Whisk in the chocolate, cocoa powder, and sugar (no need to add sugar if you used lavender simple syrup). Mix until chocolate is melted and bubbles just barely start to form.
  • cropped-London-Fog-Hot-Chocolate-Pin.jpg

Add the hot chocolate to your favorite mug, and top with the lavender whipped cream.

🍵 The Best Lavender Drinks

This recipe is a combination of two of my favorite winter beverages, hot chocolate and London fog lattes. Here are some more of my favorite drinks to keep you warm this winter:

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Earl Grey Hot Chocolate with Lavender Whipped Cream

5 from 3 votes
Earl Grey Hot Chocolate is decadently topped with Lavender Whipped Cream. An ode to London fog lattes and hot chocolate, it's a very special treat that will perfectly satisfy your chocolate cravings.
Author: Candice Walker
Print Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 20 minutes
Servings: 1
Course: Drinks
Cuisine: American, English
Calories: 369

Ingredients

London Fog Hot Chocolate
  • 1 cup milk
  • 1 Earl Grey teabag
  • ½ oz. 70% dark chocolate
  • 1 tbsp cocoa powder
  • 1 tsp sugar
Lavender Whipped Cream

Equipment

Instructions

Lavender Whipped Cream
  1. Place whipping cream and dried lavender in a small saucepan and bring just to a simmer. Remove from heat. Strain the lavender out of the cream and discard the lavender. Cover and chill the whipped cream for at least two hours.
  2. Place infused cream in a chilled bowl with the sugar and froth with a handheld frother until stiff peaks form.
London Fog Hot Chocolate
  1. Heat the milk over low heat until bubbles just start to form. Remove the pan and add the teabag. Steep for 10 minutes. Give the teabag a light squeeze (pressing a spoon againstethe side of the pan) and remove the teabag.
  2. Put the saucepan with the milk back on the stove over medium-low heat. Whisk in the chocolate, cocoa powder, and sugar. Mix until chocolate is melted and bubbles just barely start to form.
  3. Add the hot chocolate to your favorite mug, and top with the lavender whipped cream.

Notes

I like using coconut milk for the milk in this recipe. It offers an extra layer of delicious flavor. Any milk or plant milk will work for the hot chocolate part of this recipe. However, heavy cream is recommended for the whipped cream.
We are using a handheld frother because of the low quantity of cream in this recipe meant for 1 serving. You can easily double or quadruple this recipe, and if doing so, you can whip the cream using a hand mixer.
Feel free to leave out the lavender and sugar, and instead use 2 teaspoons of lavender simple syrup in the cream or chocolate.

Nutrition

Calories369kcalCarbohydrates27gProtein10gFat26gSaturated Fat15gCholesterol66mgSodium120mgPotassium500mgFiber3gSugar21gVitamin A836IUCalcium306mgIron2mg

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4 Comments

  1. 5 stars
    I love that coconut milk is an option! That’s my favorite. It’s so very thick and creamy! I wish I could have guests over this year to serve this to them. 😂

    Reply

  2. 5 stars
    Wow now this is such a fun fancy way of having hot chocolate! Just give me a cookie and a good book and I’m all set!

    Reply
5 from 3 votes (1 rating without comment)

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