Instructions

For the Lavender-Infused Honey Simple Syrup

1. Place all ingredients in a small saucepan and turn to medium/high heat.
2. Bring to a boil, then reduce to low and let simmer for 5 minutes. Stirring consistently until honey dissolves into water.
3. Place into a container and into the fridge. Let sit overnight or for at least 8 hours to let the lavender infuse even more. Strain lavender before serving.

For the Honey Lavender Hot Chocolate

1. Place 2 cups of almond milk and 1 ounce of dark chocolate in a small sauce pan and turn to medium/high heat. Whisk until dissolved.
2. Add in cocoa powder and honey lavender simple syrup and whisk until dissolved. Continue whisking until hot cocoa comes to a simmer.

For the Vanilla Bean Whipped Cream

1. Place 1 cup of heavy whipping cream and 1 teaspoon of honey in a medium size bowl.
2. Slice your vanilla bean in half (hot dog way) and scrape out the vanilla bean paste from the inside. Add to bowl.
3. Use a hand mixer to whip until heavy peaks are created (about 3-5 minutes).