Description

This Viral NYC Hot Chocolate recipe delivers an indulgently rich and creamy experience combining whipped egg whites and a decadent chocolate base. Perfect for warming up chilly days, it features a smooth blend of evaporated milk, whole milk, heavy cream, cocoa, semi-sweet chocolate, and a hint of vanilla bean paste. The luxurious texture and the fluffy meringue topping distinguish this hot chocolate as a beloved classic from New York City.

Ingredients

Scale

Meringue

3 large egg whites
¾ cup granulated sugar (150g)
½ teaspoon cream of tartar
1 teaspoon pure vanilla extract

Chocolate Base

1½ cups evaporated milk (354mL)
1½ cups whole milk (360mL)
½ cup heavy cream (120mL)
½ cup light brown sugar (100g, packed)
¼ cup Dutch-process cocoa powder (25g)
⅛ teaspoon sea salt
4 ounces semi-sweet chocolate (chopped)
1 tablespoon vanilla bean paste

To Serve

Whipped cream

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Instructions

Prepare the Meringue: In a clean mixing bowl, whisk the egg whites with cream of tartar until they form soft peaks. Gradually add the granulated sugar while continuing to whisk until the mixture is shiny and forms stiff peaks. Stir in the vanilla extract gently. This creates a fluffy, stable meringue topping that adds lightness to the rich chocolate.
Make the Chocolate Base: In a saucepan over medium heat, combine evaporated milk, whole milk, heavy cream, light brown sugar, Dutch-process cocoa powder, and sea salt. Whisk continuously until the mixture is smooth and the sugars dissolve. Slowly add the chopped semi-sweet chocolate and stir until fully melted and incorporated. Finish by stirring in the vanilla bean paste to enhance the flavor.
Combine and Serve: Pour the hot chocolate base into mugs and carefully spoon or pipe the prepared meringue on top. Optionally, add a generous dollop of whipped cream over the meringue for extra richness. Serve immediately while hot for the best experience.

Notes

Use Dutch-process cocoa powder for a richer and smoother chocolate flavor compared to natural cocoa.
Ensure the egg whites and bowl are free from grease to achieve the perfect meringue.
For a vegan alternative, substitute dairy with plant-based milks and skip the egg whites.
The meringue topping can be lightly toasted with a kitchen torch for a caramelized finish.