The richness of this recipe with the coconut milk is delicious! The meringue topping is soft and fluffy which adds a wonderful texture to this beverage.
Author: New York Times
Recipe type: Hot Beverage
Serves: 2 cups
For the Chocolate
2 tablespoons unsweetened cocoa powder
1 15-ounce can coconut milk
¼ cup dark brown sugar
Pinch kosher salt
1 ounce bittersweet chocolate, chopped about ¼ cup
1 teaspoon vanilla extract
For the Meringue
1 large egg white
3 tablespoons superfine sugar
Whisk cocoa into ⅓ cup boiling water.
In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.