Description
This Viral NYC Hot Chocolate recipe features a rich, creamy cocoa base made with evaporated milk, whole milk, heavy cream, and semi-sweet chocolate, complemented by a fluffy homemade marshmallow topping toasted to perfection. A delightful indulgence perfect for cozy evenings, it uniquely combines the creamy warmth of hot chocolate with a light, airy marshmallow fluff and a touch of vanilla bean for extra depth.
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)
- â…› teaspoon sea salt
- 4 ounces semi-sweet chocolate (chopped)
- 1 tablespoon vanilla bean paste
- Whipped cream (for topping)
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 saucepan’s opening, combine the egg whites, granulated sugar, and cream of tartar.
- Heat and Whisk Egg Mixture: Place the bowl on top of the saucepan ensuring it doesn’t touch the water. Increase the heat to medium-high and whisk continuously until the sugar has dissolved completely and the mixture reaches 160℉ on a candy thermometer.
- Whip Mixture: Transfer the heated egg mixture along with the vanilla extract into a stand mixer bowl with a whisk attachment. Beat on high speed until stiff peaks form, creating a fluffy marshmallow fluff.
- Store Marshmallow Fluff: Transfer the marshmallow fluff to a piping bag or jar to hold for later use.
- Make Hot Cocoa Base: In a medium saucepan, whisk together evaporated milk, whole milk, heavy cream, light brown sugar, cocoa powder, and sea salt. Heat over medium heat, stirring until the sugar dissolves.
- Add Chocolate: Stir in the chopped semi-sweet chocolate and continue whisking until the mixture is smooth and uniform.
- Finish Hot Cocoa: Stir in vanilla bean paste and bring the hot cocoa to a light simmer on low heat. Remove from heat and pour into mugs.
- Construct the Drink: Pipe the marshmallow fluff around the inside and rim of each mug. Using a kitchen torch, toast the marshmallow until golden brown and slightly caramelized.
- Garnish: Add a scoop of whipped cream on top of each mug of hot chocolate just before serving for an extra creamy touch.
Notes
- Ensure the egg whites reach 160℉ to ensure safety and proper fluff texture.
- Use Dutch-process cocoa powder for a smoother, less acidic flavor.
- Be careful when toasting the marshmallow fluff with a kitchen torch to avoid burning.
- This recipe yields 4 servings, perfect for sharing or indulging over multiple cups.
- To make it vegetarian, verify that your gelatin-free marshmallow fluff is egg white based as in this recipe.
- For a dairy-free variation, substitute milks and cream with plant-based alternatives but this will alter the flavor profile.
