Description
Lemon Meringue Hot Chocolate is a zesty and cozy twist on the classic hot chocolate, combining rich cocoa with bright lemon zest topped with a fluffy, sweet meringue and a sprinkle of crunchy graham crackers for an indulgent treat perfect for chilly evenings.
Ingredients
Scale
Hot Chocolate Base
- 2 cups Milk (whole milk or dairy-free alternatives like almond or oat milk)
- 1/4 cup Cocoa Powder (unsweetened)
- 2-4 tablespoons Sugar (adjust to taste)
- 1 lemon, Zest only (fresh)
Meringue Topping
- 2 large Egg Whites (ensure no yolk gets in)
- 1/4 cup Powdered Sugar (do not substitute)
Garnish
- 1/4 cup Crushed Graham Crackers (for sprinkling)
Instructions
- Prepare the Hot Chocolate Base: In a small pot over medium heat, combine the milk, cocoa powder, sugar, and lemon zest. Stir continuously until the cocoa and sugar dissolve completely and the mixture is hot but not boiling, about 5-7 minutes. Remove from heat.
- Make the Meringue: In a clean, dry mixing bowl, whisk the egg whites until soft peaks form. Gradually add the powdered sugar, continuing to whisk until stiff, glossy peaks form, indicating a stable meringue.
- Assemble and Serve: Pour the hot chocolate into two mugs. Spoon the meringue topping generously over each cup of hot chocolate. Sprinkle crushed graham crackers over the meringue for an added crunchy texture. Serve immediately.
Notes
- Use fresh lemon zest only; avoid the white pith to prevent bitterness.
- Ensure egg whites have no traces of yolk to achieve perfect meringue.
- Adjust sugar in the hot chocolate base to preference for sweetness.
- Consume meringue-topped hot chocolate immediately as the meringue may deflate over time.
- Substitute dairy milk with almond or oat milk for a dairy-free version.
