Description

This Viral NYC Hot Chocolate Recipe delivers a rich, creamy, and indulgent drink perfect for warming up on cold days. Combining a luscious blend of evaporated milk, whole milk, heavy cream, cocoa powder, and semi-sweet chocolate, it’s topped with a dreamy meringue made from whipped egg whites and sugar, creating a velvety, frothy finish reminiscent of a luxurious café treat.

Ingredients

Meringue

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

Hot 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

Garnish

Whipped cream, for serving

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Instructions

Make the Meringue: In a clean, grease-free mixing bowl, beat the egg whites with cream of tartar on medium speed until they become frothy. Gradually add the granulated sugar while continuing to whip until stiff peaks form and the mixture is glossy. Stir in the pure vanilla extract gently, then set aside.
Prepare the Hot Chocolate Base: In a medium saucepan over medium heat, combine evaporated milk, whole milk, heavy cream, light brown sugar, Dutch-process cocoa powder, and sea salt. Whisk continuously to prevent lumps and bring the mixture just to a gentle simmer but not boiling. Remove from heat and stir in the chopped semi-sweet chocolate and vanilla bean paste until fully melted and smooth.
Assemble the Hot Chocolate: Pour the hot chocolate base into mugs or heatproof cups. Spoon or pipe the prepared meringue on top of each cup. Optionally, add a dollop of whipped cream for extra richness. Serve immediately while warm, and enjoy the luxurious texture and deep chocolate flavor.

Notes

Use fresh, room temperature egg whites for best meringue results.
Ensure the milk mixture does not boil to maintain creaminess and prevent scorching.
Adjust sweetness by varying the brown sugar amount according to taste.
For a non-alcoholic variation, vanilla bean paste provides excellent flavor without extract.
Serve immediately as the meringue will dissolve if left to sit too long.