Vosges Haut chocolat's bianca white hot chocolate inspired this ridiculously addictive concoction scented with kaffir lime leaf, lemongrass, and lavender.
Notes: For a richer, more full-bodied texture, substitute half of the milk for half and half. Fresh kaffir lime leaf can be found in Asian supermarkets. I used Cadbury white chocolate when making this recipe.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- Yield:serves 2
- Active time: 5 minutes
- Total time:15 minutes
- 12 ounces whole milk
- 1 small stalk lemongrass, chopped
- 1/2 teaspoon dried lavender
- 1 makrut lime leaf, torn in half
- 1/2 teaspoon zest from one small lime
- 3 ounces white chocolate, finely chopped
In small saucepan over medium heat, heat milk, lemongrass, lavender, lime leaf, and zest, stirring occasionally, until bubbles form around edges. Remove from heat and let steep 15 minutes.
Strain milk, then return to empty saucepan. Add chocolate and gently heat over medium heat, stirring, until chocolate is melted and mixture is hot. Serve immediately.