Working with our fresh lavender flowers..

My parents and I have been coming up with new products and ideas for Friends Of The Earth Lavender. We came up with some holiday products and great recipes. I would love to share one recipe with you that I was messing around with today, and it came out delicious and yummy.  If you are interested in trying this recipe and need lavender flowers, feel free to check out our online Etsy store at –


Lavender Hot Chocolate RecipeImage


  • Lavender sugar (add in one tablespoon of fresh lavender flowers to granulated sugar, and let sit overnight in a airtight container. Strain the flowers, and enjoy the fresh lavender sugar.)
  • 2 tablespoons of unsweetened cocoa powder
  • 1 pinch of salt
  • 1 cup of milk
  • 1/4 tsp of vanilla flavoring
  • marshmallows for topping



  1. Whisk together the cocoa, lavender sugar, and 2 tablespoons of milk in a small saucepan over medium low heat until the sugar is dissolved.
  2. Whisk in the rest of the milk over medium heat and add in the vanilla.
  3. Top it off with marshmallows and a little sprinkle of ground cinnamon. 

Kali Orexi, enjoy this treat!

* Tip- This serves 1 cup, but you can easily multiply this recipe. 





      • Oh, I will – thank you so much for the heads-up! So you are not only a chef – but from culinary lineage? 🙂 I adore lavender. I am actually making your lavender sugar AND lavender butter as “we speak.” Thanks, my dear.

      • Wow, I feel honored. Yes, I come from let’s say, a crazy Greek family that each and everyone of us is a jack of all trades. I am the only one in the family who attended culinary school, but I can say that I got my skills from my grandmother on my dads side and from my parents. Both my parents started the lavender about 13 years ago and they took a class on creating your own oil and products. It’s very interesting and we are thinking to incorporate the lavender with my cooking classes. 🙂 Stay tuned for that. How did you like the lavender recipes?

      • I thought the lavender orange cous cous from Friday looked awesome! So much flavor! The citrus and balsamic with lavender was so inventive. And I bet you could even infuse the honey or Greek yogurt in the Friday dessert with a bit of lavender. 🙂

        You should check out Albuquerque’s HUGE lavender festival. There are chef’s here, like Mia Maes (she has a FB page), who do big cooking classes and sell lavender spice blends (hers are Persian). I love our lavender farming festival!

        You are so fortunate to have attended culinary school – and to also learn so much from your paternal grandmother! 🙂

      • Ohh yes, this recipe is a must try. Did you try it?? Let me know your thoughts. You could infuse honey or yogurt into the dessert. 🙂 🙂 Good thinking.

        Thank you for the lavender info. I was just actually telling my parents that we should be doing some shows in January. We are booked until December at Ables Acres.

        Yes I am very fortunate to have learned from my Grandmother. 🙂
        Thanks for the kind words.

      • Hi, Tina. I tried the recipe – but with with a twist, due to what is in our pantry at the moment. We didn’t have cous cous, but we always have quinoa… 🙂 The flavors are great and the recipe is flexible and versatile. I like that a recipe that will still work, even if one must make a small twist. The yogurt recipe – I have made similar – and I love the combination. I am a big sucker for Greek yogurt with nuts and honey.Your Yiayia sounds very special and an inspiration to you.

      • Hi Shanna-
        Ohh yes I love quinoa. I am very happy to hear that you tried this. Did you take any pictures that I can post to this blog and talk about you. 🙂 I will try it out with quinoa soon. Yes my Yiayia is who I look up to, and Kouzounas is her maiden last name. I named this blog after her. 🙂 🙂

      • What a lovely tribute to your Yiayia! That is beautiful!

        Oddly enough, I don’t take pictures of our food often – generally my husband just wants to EAT. HA! Or I am worried that it doesn’t look professionally plated by me!

        I am thinking of making it again this weekend with the lemon halibut recipe, so I will take a photo if I do! Maybe I can use the cous cous, which the kids really like. Little pasta. 🙂

      • Ohh, yes! We are everywhere. I am actually in charge of all social media, and it actually drove me a bit crazy to do 2 pinterests, 2 facebooks, 2 wordpress accounts, 2 twitters, and Etsy. HAHAA. I am working on our official website, as we are on shopify and Etsy. Our official website about us is
        You can pick our brain about any lavender question. My father is the grower and he is a landscaper for over 42 years. Thank you much for liking us. We really appreciate it.

      • Thank you soo much for checking it out. Yes, spread the word, and we are always coming up with new recipes. I am thinking of doing a Mediterranean spice with lavender, basil, mint and lemon. 🙂

      • I will, I will! 😉

        Oh, I think making blends is the way to go! I buy a lot of saffron and lavender blends from Chef Mia Maes. You can’t go wrong with a great blend of high quality spices.

        You could probably sell them in small specialty shops or even market yourself to larger places that carry high-end items, like Whole Foods. No reason not to think big! 🙂

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