This post is sponsored by the makers of Ball® home canning products.*

The holiday season is upon us, but honestly I'm feeling worn out and the holiday spirit that usually comes sweeping me off my feet, hasn’t.

I’m taking it as a sign from my body that it’s time to rest and keep this season sweet + simple.

It can be hard in a society that values frenzied consumerism this time of the year, to listen to the body’s natural inclination to move inward.

I’ve been leaning on my plant allies to help support my mood, energy + ability to find a state of rest + joy. i’ve been infusing lavender into all the things recently, and was delighted to happen upon this recipe for Vanilla, Lavender + Earl Gray Chocolate Pudding with sea salt in one my favorite cookbooks

something sweet + restful for an after dinner dessert. Lavender is a nervine wonderful for a good night’s sleep, calming a mind that’s overactive + helping aid digestion. served up in Ball(R) Quilted Crystal Half Pint Jars this was a special little treat. 

Vanilla, Lavender, and Earl Grey Chocolate Pudding with Sea Salt

from Kinfolk Table Cookbook

make 4 

ingredients 

1 tablespoon loose Earl Grey tea

1 tablespoon dried edible lavender

¼ cup boiling water

10 ½ ounces bittersweet chocolate, finely chopped (i used lily’s which is a sugar free chocolate)

2 tablespoons vanilla extract

1 cup heavy cream

Maple sweetened whipped cream

Sea salt, i used maldon 

Dried edible lavender flowers

to make

steep the tea and lavender in boiling water for five minutes. strain the tea through a strainer into a large bowl, pressing to release any liquid + compost the tea leaves.

add the chocolate + vanilla to the tea mixture, stirring until the chocolate begins to melt

bring the cream to a boil in a small saucepan over medium heat and pour into the chocolate mixture, stirring until the chocolate mixture, stirring until smooth and melted. stir in 1 teaspoon of salt.

wait until pudding fully cools and then pour the mixture into 4 Ball® Quilted Crystal Half Pint jars. Press a piece of plastic wrap directly onto the pudding surfaces and refrigerate for two hours or until chilled + set.

To serve top with maple sweetened whipped cream, if desired, sprinkle with dried lavender and sea salt. this recipe is not safe for preserving.

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.