Lavender Hot Chocolate

A riff on ganache hot chocolate from four or so years ago (just because ganache hot chocolate is the best and I needed some today).
AND it's so cold here right now. I might as well make this and have it for a few days. 
The hot chocolate "mix" can be made vegan/dairy free if you use coconut milk instead of cream. Coconut milk is so-so-so good as a cream replacement, adding that thick and creamy need that would be otherwise sadly missing.  I don't generally think you can detect the coconut either, as chocolate is a pretty strong flavor. Then when you make yourself a cup of chocolate, use you favorite nut/seed/grain milk.
Use another type of sugar if you choose: maple syrup, for instance... or don't use extra sugar at all (really, it's NOT required).

Making another type of ganache is another option. You could forego the lavender and add a touch of peppermint oil. Orange oil might be nice, too... or zest an orange directly into your cup of chocolate. 

My preference for hot chocolate is (usually) thicker, richer, and in smaller portions.  It seems like more of a treat that way, too. An afternoon pick-me-up, or a small evening dessert.

To me, the amount of lavender called for here lends a very mild lavender flavor. Add more lavender if you'd like the flavor more pronounced.

Lavender Hot Chocolate
serves 5-8 (recipe makes about 18 T ganache)

1/2 c plus 2 tsp (130 ml) heavy cream (*coconut milk if vegan)
1 T (3 g) dried lavender buds (food grade)
5 oz (140 g) good dark chocolate (50-60% or so)
2 T (30 g) granulated sugar (optional)
fine sea salt (a pinch)

Hot milk, preferably whole (if you're going all-out... *or your nut/seed/grain milk of choice)

In a small saucepan over medium low heat, bring the cream and lavender flowers to a gentle simmer. Turn off the heat, cover, and let steep 7 minutes. Strain the lavender from the cream and return the cream to the pan along with the chocolate, sugar, and a pinch of salt. Stir over low heat, until the chocolate and sugar are melted and the mixture is blended.

Place 3-4 T (45-60 ml or 60-80 g) chocolate ganache in a cup along with a splash of hot milk. Stir until smooth and add milk to taste (maybe 6-8 oz. or 180-240 ml). 
Alternatively, whisk ganache to taste into a pan of hot milk.

A dollop of whipped cream on top is optional.

Refrigerate any extra ganache in a covered container. Try to use within a week.