By Matter of Taste co-owner Dawn Tran:
1/2 tsp dried lavender flowers
1/4 vanilla bean
3/4 cup 10 per cent cream
1-1/2 cups dark chocolate sauce
Pinch each: salt, ground cinnamon
1 long strand lemon zest
3/4 cup 2 per cent milk
1 drop each: blue, red food colouring
1 shot hot brewed espresso
In small saucepan, combine lavender, vanilla and cream. Gently heat over medium 3 minutes.
Let stand 1 hour. Strain, discarding solids.
Whisk lavender-infused cream into chocolate sauce. Transfer to airtight container. (Makes about 2 cups. Reserve extra for other uses.)
To 4-ounce clear glass, add 1 tablespoon reserved chocolate sauce. Sprinkle with salt and cinnamon. Add zest.
In steaming pitcher, combine milk and food colouring. Steam. Pour into prepared glass. (You will likely have extra.)
When milk settles, add espresso. Stir well before drinking.
Makes 1.
(via The Toronto Star)
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