Toasted S’Mores Hot Chocolate
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As I do every December, I stop by the holiday markets at Union Square and Bryant Park. I ordered a s’mores hot chocolate, which came in a cute “happy to serve you” iconic New York cup, but as I handed over $15 for the drink, I realized I could easily make it myself at home (and teach others) for much less. All it consisted of was hot chocolate with a bit of glossy Italian meringue, piped around the top of the cup and torched until it resembled a toasted s’more topped with a graham cracker garnish. For a thick, incredibly rich hot chocolate, give this French hot chocolate recipe a try.
Key Ingredients in This Recipe
- Milk – Whole milk is about 3.25% milk fat and earns its name because it’s unaltered from its natural state. It forms the creamy base of the hot chocolate, giving it body without being too heavy.
- Chocolate – Semi-sweet chocolate is a type of dark chocolate with at least 35% cacao. It can be used interchangeably with bittersweet chocolate in this recipe and provides a rich, classic chocolate flavor that’s perfect for hot chocolate. Use high-quality chocolate chips or finely chopped chocolate bars for the smoothest melt and best flavor.
- Cocoa powder – Cocoa powder adds concentrated chocolate intensity and a slightly bitter edge to balance the hot chocolate.
- Egg whites – The egg whites are the base of the Italian meringue topping. Meringue only uses the egg whites – not the yolks, so I recommend saving the yolks to make a creamy custard like this creme brûlée recipe.
- Cream of tartar – Cream of tartar acts as a stabilizer by strengthening the egg white proteins. I use it as reinforcement so it can easily be omitted.
- Sugar – The granulated sugar is turned into a simple syrup and slowly drizzled into the airy egg whites to create the meringue.
A full ingredient list with exact amounts can be found in the recipe card below.
Special Equipment
- Kitchen torch – I recommend this kitchen torch. I’ve tried a few, and this one has some good power behind it. Just make sure you’re working on a non-flammable surface when torching the meringue.
- Candy thermometer – It’s important to make sure the sugar is heated to the soft ball stage (235-240°F / 112°C and 116°C ) before it’s slowly beaten into the frothy egg whites.
- Mixer – While I prefer the control a stand mixer fitted with a whisk attachment offers, a hand mixer can also be used to make the meringue batter. If you’re ok with a serious arm workout, you can also use a whisk, though it will take much longer.
Swaps and Substitutions
- Torch: While torching the top adds a smoky element resembling s’mores, you can omit it for a more marshmallow effect.
- Milk: You can easily swap in your favorite non-dairy milk or a lower fat dairy-based milk for a lighter hot chocolate.
- Chocolate: For a more kid-friendly version, I recommend using a high-quality milk chocolate.
How to Make Toasted S’Mores Hot Chocolate (Step-by-step)
In a medium mixing bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites with cream of tartar on high speed until frothy, about 3 minutes.
In a small pot, whisk together the sugar and water, bringing it to a simmer over medium heat. Whisk the mixture until it begins to simmer, then stop stirring. If any sugar crystals develop on the side of the pot, use a pastry brush dipped in water to wipe them away. Continue to cook until the syrup reaches 240ºF (116°C) on a thermometer.
With the mixer on high speed, slowly and gently pour the hot sugar syrup in on the side of the bowl. Once the syrup is fully incorporated, continue to whip until the meringue forms stiff peaks, about 8 minutes.
In a medium saucepan over medium heat, bring the milk to a simmer. Add the semi-sweet chocolate, cocoa powder, granulated sugar, and salt. Whisk until the chocolate has completely melted and remove from heat.
Add the meringue to a piping bag or plastic bag. Divide the hot chocolate among mugs. Cut the tip off the bottom corner of the bag and pipe the meringue around the cup.
Use a kitchen torch to quickly and evenly toast the meringue until golden brown all over, without burning it. Top with a bit of graham cracker crumbs and serve immediately.
FAQ – Frequently Asked Questions
It’s glossy and stable – because it’s made by mixing sugar syrup into egg whites, it’s cooked, which also makes it perfect for topping off this hot chocolate.
No, while torching the top adds a smoky element resembling s’mores, you can omit it for a more marshmallow effect.
Yes. The hot sugar syrup cooks the egg whites as it’s poured in, making Italian meringue safe to eat without baking.
A hand mixer works, but a stand mixer makes it easier to stream in the hot sugar syrup while whipping at the same time.
Store leftover hot chocolate refrigerated in an airtight container for up for 4 days in advance. Reheat on the stove over medium-low heat. Store leftover meringue in a piping bag or resealable plastic bag for up to 2 days so the corner can be cut and the meringue piped onto the hot chocolate.
Other Recipes To Try
If you enjoy this s’mores hot chocolate recipe, give these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Toasted S’mores Hot Chocolate
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Equipment:
Ingredients:
For the meringue:
- 2 large egg whites at room temperature
- ⅛ teaspoon cream of tartar
- ¾ cup granulated sugar
- ⅓ cup water
For the hot chocolate:
- 2 cups whole milk
- 2 tablespoons unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips or chopped chocolate
- ¼ cup granulated sugar
- Pinch kosher salt
- 2 tablespoons graham cracker crumbs
Instructions:
For the meringue:
- In a medium mixing bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites with cream of tartar on high speed until frothy, about 3 minutes.
- In a small pot, whisk together the sugar and water, bringing it to a simmer over medium heat. Whisk the mixture until it begins to simmer, then stop stirring. If any sugar crystals develop on the side of the pot, use a pastry brush dipped in water to wipe them away. Continue to cook until the syrup reaches 240ºF (116°C) on a thermometer.
- With the mixer on high speed, slowly and gently pour the hot sugar syrup in on the side of the bowl. Once the syrup is fully incorporated, continue to whip until the meringue forms stiff peaks, about 8 minutes.
For the hot chocolate:
- In a medium saucepan over medium heat, bring the milk to a simmer. Add the semi-sweet chocolate, cocoa powder, granulated sugar, and salt. Whisk until the chocolate has completely melted and remove from heat.
- Add the meringue to a piping bag or plastic bag. Divide the hot chocolate among mugs. Cut the tip off the bottom corner of the bag and pipe the meringue around the cup.
- Use a kitchen torch to quickly and evenly toast the meringue until golden brown all over, without burning it. Top with a bit of graham cracker crumbs and serve immediately.
Notes:
Nutrition:
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This is a quick cure for seasonal depression!
This is a quick cure for seasonal depression!