Dia de Muertos Lavender Hot Chocolate

Day of the Dead gets mixed up with #Halloween all the time. But they couldn’t be more different. Unlike halloween, Dia De Muerto has some traditional foods that far outshine the “snack sized” goodies of Halloween. I want to share with you the three basic recipes you need to enjoy The Day of the Dead properly.

Pan de Muerto (Bread of the Dead)

Yields: 2 medium loaves

Time: About 4–5 hours (including rising time)

Ingredients

For the dough:

* 4 cups all-purpose flour

* ½ cup sugar

* 2¼ tsp (1 packet) active dry yeast

* ½ tsp salt

* ½ cup warm milk (not hot)

* 4 large eggs (room temperature)

* ½ cup unsalted butter (softened)

* 1 tbsp orange zest

* 1½ tsp orange blossom water (or substitute with 1 tsp orange extract)

For brushing and topping:

* 2 tbsp melted butter

* ¼ cup sugar (for dusting)

Instructions

1. Activate the yeast:

In a small bowl, combine warm milk with 1 tablespoon sugar and the yeast. Let it sit for about 10 minutes, until foamy.

2. Make the dough:

In a large mixing bowl, combine flour, remaining sugar, and salt.

Add eggs, softened butter, orange zest, orange blossom water, and the yeast mixture.

Mix and knead (by hand or mixer) for 10–15 minutes, until smooth and elastic.

(It will be slightly sticky — that’s normal.)

3. First rise:

Place dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1½–2 hours, until doubled.

4. Shape the loaves:

Divide the dough in half. From each half, set aside a small piece of dough (about the size of a golf ball). Shape the main portion into a round loaf.

Roll the small piece into thin “bones” and a small “knob” for the top. Arrange the bone shapes in an X on top and place the knob in the center.

5. Second rise:

Cover again and let rise 45 minutes–1 hour, until puffy.

6. Bake:

Preheat oven to 350°F (175°C).

Bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

7. Finish:

Brush the warm loaves with melted butter and sprinkle generously with sugar.

Serving tradition:

Pan de Muerto is enjoyed with Mexican hot chocolate or atole (a warm corn-based drink). It’s also placed on family altars to honor loved ones who have passed away.

Here is my rendition of a Mexican hot chocolate with the incorporation of lavender, a traditional flower used throughout the holiday

— Lavender Mexican Hot Chocolate

brings a floral twist to the traditional drink while keeping the rich chocolate and spice flavors that make it so comforting during Día de los Muertos.

Here’s how to make it authentically Mexican, but with that soothing lavender infusion:

Lavender Mexican Hot Chocolate (Chocolate Mexicano con Lavanda)

Serves: 4 cups

Time: 15–20 minutes

Ingredients

* 3 cups whole milk (or oat milk for dairy-free)

* 1 cup water

* 1 tablet Mexican chocolate (such as Abuelita or Ibarra, about 3 oz)

* 2 tbsp unsweetened cocoa powder (for extra richness)

* 1–2 tbsp dried culinary lavender (or 2 tsp fresh lavender buds)

* ½ tsp cinnamon (preferably Mexican canela)

* Pinch of salt

* 1 tsp vanilla extract or ¼ vanilla bean

* Optional: 1–2 tsp honey or sugar (depending on how sweet you like it)

Instructions

1. Infuse the lavender:

In a small saucepan, combine the milk, water, and lavender buds.

Heat gently over medium-low until just steaming (don’t boil).

Turn off heat and let it steep for 5–7 minutes.

2. Strain:

Pour the mixture through a fine mesh strainer or cheesecloth to remove the lavender flowers. Return the infused milk to the pot.

3. Add the chocolate and flavorings:

Add Mexican chocolate tablet, cocoa powder, cinnamon, salt, and vanilla.

Heat over medium-low, whisking constantly, until the chocolate is fully melted and the mixture begins to foam slightly — about 5 minutes.

4. Froth the chocolate (traditional method):

Use a wooden whisk (molinillo) between your palms to froth it, or whisk vigorously until a light foam forms on top.

5. Sweeten to taste:

Add honey or sugar if needed, stir, and serve immediately.

Serving suggestions

* Serve hot in clay mugs (jarritos de barro).

* Sprinkle a few lavender petals or a dusting of cinnamon on top.

* Perfect alongside Pan de Muerto — the citrusy bread and floral chocolate pair beautifully.

Homemade lavender syrup is simple, fragrant, and adds an elegant touch to drinks, desserts, or even cocktails. It’s a beautiful companion to your Lavender Mexican Hot Chocolate or Pan de Muerto.

Here’s how to make it:

Homemade Lavender Syrup

Yields: about 1 cup

Time: 15 minutes + cooling

Ingredients

* 1 cup water

* 1 cup sugar (white sugar keeps the syrup clear; honey adds a floral depth)

* 1½ tablespoons dried culinary lavender (or 1 tablespoon fresh lavender buds)

* Optional: ½ teaspoon vanilla extract or a few strips of lemon zest (for brightness)

Instructions

1. Combine:

In a small saucepan, mix the water and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

2. Infuse:

Once the syrup is clear and simmering, stir in the lavender (and lemon zest, if using).

Remove from heat, cover, and let steep for 10–15 minutes (shorter for lighter flavor, longer for stronger).

3. Strain:

Pour through a fine mesh strainer or cheesecloth into a clean glass jar or bottle.

Stir in vanilla if you’d like a rounder, dessert-like flavor.

4. Cool & store:

Let cool completely before sealing.

Store in the refrigerator for up to 3 weeks.

Uses

* Add 1–2 teaspoons to your Lavender Mexican Hot Chocolate for a richer floral note.

* Drizzle over Pan de Muerto, pancakes, or vanilla ice cream.

* Mix into coffee, lemonade, or cocktails (try it with mezcal or tequila for a unique twist).

#Halloween2025

#food #mexican #diademuertos #lokigenmahoney