Warm the dairy: In a small saucepan, add the milk and heavy cream (if using). Heat over medium-low until steamy but not boiling. You should see small wisps of steam and tiny bubbles around the edges.

Infuse the lavender: Stir in the dried lavender. Reduce heat to low and let it steep for 5–8 minutes, stirring occasionally. Keep it below a simmer to avoid bitterness.

Strain the milk: Pour the lavender-infused milk through a fine-mesh sieve into a bowl or large measuring cup to remove the buds. Wipe out the saucepan.

Whisk in cocoa: Return the infused milk to the pan. Add cocoa powder and a pinch of salt. Whisk until smooth with no dry pockets of cocoa.

Add chocolate: Sprinkle in the chopped dark chocolate and whisk over low heat until fully melted and silky.

Sweeten with honey: Stir in 2 tablespoons of honey and taste. Add up to 1 more tablespoon if you want it sweeter.

Finish with vanilla: Remove from heat and stir in the vanilla extract. This brightens the cocoa and rounds out the floral note.

Serve: Pour into mugs. Top with whipped cream, a drizzle of honey, or a few chocolate shavings. If you add lavender as a garnish, use only a tiny pinch—just enough for aroma.