Whisper of Lavender Cream Mocktail

Allergens

Milk, Dairy

Ingredients

• 1. 2 cups fresh lavender flowers 2. 1 cup raw honey 3. 4 cups whole milk 4. 1/2 cup heavy cream 5. 1 tablespoon pure vanilla extract 6. Ice cubes 7. Edible lavender sprigs for garnish (optional) 8. Pink or purple sugar crystals for rimming the glass (optional)

Instructions

1. In a saucepan, combine the lavender flowers and honey. Gently heat over medium low heat until the honey is fully incorporated and the flowers are aromatic, about 5 minutes. Remove from heat and let it steep for 30 minutes.
2. Strain the lavender infused honey through a fine mesh sieve into a clean jar, pressing on the flowers to extract as much flavor as possible. Discard the used flowers.
3. In another saucepan, combine the milk and the lavender infused honey. Heat over medium heat until it reaches a simmer, then reduce heat to low and stir occasionally for 10 minutes. Remove from heat and let it cool completely.
4. In a blender, combine the cold milk mixture with heavy cream and vanilla extract. Blend on high speed until smooth and frothy.
5. Strain the mixture into a large bowl through a fine mesh sieve to remove any lingering lavender bits or seeds. Cover and refrigerate for at least 4 hours, or overnight for best results.
6. When ready to serve, pour a generous amount of the chilled lavender cream into two glasses filled with ice cubes. Top each glass with a dash of pink or purple sugar crystals around the rim (optional). Add a sprig of edible lavender on top as a finishing touch.
7. Raise your glass to the whispers of lavender and indulge in this sunlit dance of Provence.

Chef’s Insight

The combination of floral lavender, velvety cream, and a hint of vanilla creates an indulgent symphony for your senses.

Notes

This recipe can be easily scaled up or down to accommodate the number of servings desired.