Description

This Viral NYC Hot Chocolate recipe offers a luxurious and indulgent twist on classic hot cocoa by incorporating a silky marshmallow fluff topping that is toasted to golden perfection. Rich with evaporated and whole milk, heavy cream, and semi-sweet chocolate, this hot chocolate delivers a velvety, deeply chocolatey experience that’s elevated by the vanilla bean paste and a crunchy, caramelized marshmallow crust. Perfect for cozy gatherings or anytime you want to treat yourself to a decadent warm drink.

Ingredients

Scale

Marshmallow Fluff

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

Hot Cocoa

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
Whipped cream, for topping

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Instructions

Prepare Marshmallow Fluff: Fill a medium saucepan with 2 inches of water and bring it to a low boil over medium heat. In a heatproof bowl larger than the pot’s mouth, combine 3 large egg whites, ¾ cup granulated sugar, and ½ teaspoon cream of tartar. Place the bowl on top of the saucepan ensuring it doesn’t touch the water to create a double boiler. Increase heat to medium-high and whisk the mixture continuously until sugar granules dissolve and the mixture reaches 160℉ on a candy thermometer.
Whip Egg Mixture: Transfer the hot egg mixture to a stand mixer bowl fitted with a whisk attachment. Add 1 teaspoon pure vanilla extract and beat at high speed until stiff peaks form, creating a glossy marshmallow fluff. Transfer this fluff into a piping bag or jar and set aside.
Make Hot Cocoa Base: In a medium saucepan, combine 1½ cups evaporated milk, 1½ cups whole milk, ½ cup heavy cream, ½ cup light brown sugar, ¼ cup Dutch-process cocoa powder, and ⅛ teaspoon sea salt. Whisk the ingredients together and heat over medium, stirring until the sugar completely dissolves.
Add Chocolate and Vanilla: Remove the mixture from heat occasionally to add 4 ounces chopped semi-sweet chocolate, whisking until smooth. Stir in 1 tablespoon vanilla bean paste. Then return to low heat and bring the cocoa to a gentle simmer, careful not to boil. Remove from heat once ready.
Assemble and Toast: Pour the hot cocoa into mugs. Pipe the prepared marshmallow fluff around the inside and onto the rim of each mug. Using a kitchen torch, carefully toast the marshmallow fluff until it is golden brown and slightly caramelized.
Serve: Top each mug with a scoop of whipped cream for an extra creamy finish. Serve immediately and enjoy the luxurious hot chocolate experience.

Notes

Be cautious when whisking the egg whites over the double boiler to prevent curdling.
If you don’t have a kitchen torch, you can briefly place the mug under a broiler to toast the marshmallow fluff, but watch carefully to avoid burning.
Use high-quality Dutch-process cocoa and semi-sweet chocolate for the richest flavor.
Ensure the marshmallow fluff does not come in contact with boiling water in the double boiler to avoid cooking the eggs unevenly.
This recipe serves 4; adjust ingredient quantities accordingly for different servings.