For the whipped cream, place the cold cream, Lavender Vanilla sugar into a cold mixing bowl. Beat the mixture with a whisk or mixer until stiff peaks form. Keep refrigerated until ready for use. For the hot chocolate, beat the milk and lavender over medium heat, whisking occasionally until the milk begins to simmer. Remove from the heat and let the lavender steep for 5 minutes. Strain the lavender and return the milk to the saucepan.
Over medium heat, add the chocolate and mix until the chocolate is melted and incorporated. Whisk the milk mixture for 10 – 20 seconds or until frothy. Pour into a large mug and serve with a dollop of whipped cream.