Mexican Hot Chocolate with Marshmallow Meringue
Yield 4 Servings
Free of: gluten and top 8 allergens.
There's no better way to warm up on a cold winter's day or to enjoy a moment of mindfulness than by sipping a mug of this delicious Mexican Hot Chocolate.
Ingredients
Marshmallow Meringue
1/4 cup aquafaba (see recipe notes)
1/8 tsp cream of tartar
1/4 cup fine granulated sugar
Hot Chocolate
8 ounces Mexican chocolate (see recipe notes)
4 cups allergy-friendly milk (see recipe notes)
2 tbsp light brown sugar
1/4 tsp cayenne pepper, optional
2 (2-inch) cinnamon sticks or 1/2 tsp ground cinnamon
Instructions
- To make the meringue, using a hand held mixer on low speed, mix aquafaba and cream of tartar for one minute. Increase to medium speed and mix for 3 minutes.
- While mixing, gradually add sugar a tablespoon at a time. When all the sugar is incorporated, increase to high speed and mix for 8 minutes until stiff peaks form. When you lift the beaters, the meringue should look glossy and hold a stiff peak. This will make approximately 1-1/2 cups of marshmallow meringue. Store in refrigerator while making hot chocolate. Use as soon as possible within a couple of hours.
- To make the hot chocolate, finely chop or grate chocolate. Set aside.
- In a medium saucepan, heat milk, sugar and cayenne (if using) over medium heat until milk just comes to a gentle simmer. Add the cinnamon sticks. Turn off heat and steep for 10-15 minutes. (If using ground cinnamon, add with the milk, sugar and cayenne, bringing to a gentle simmer. Turn off heat and proceed to step 6.)
- Remove cinnamon sticks. Place saucepan over medium heat and bring back to a simmer.
- Remove saucepan from heat and add chocolate. Mix well and continuously to prevent chocolate from sticking to bottom of pan.
- Using a molinillo or a standard wire whisk, whip until airy and frothy, about 2 minutes.
- To serve, fill mugs with hot chocolate. Top with marshmallow meringue and serve immediately. You can torch meringue, but it's not necessary.
Notes
- Aquafaba is the liquid from canned garbanzo beans. Drain a 15-ounce can of garbanzo beans with "no salt added", reserving the liquid (aquafaba) for use in this recipe. One can yields slightly more than 1/2 cup aquafaba.
- You can substitute 1 cup Enjoy Life Semi Sweet Mini Chips for Mexican chocolate.
- Tablets by different manufacturers vary in weight. Tazo tablets are 1.35 ounces or 2.7 ounces. Ibarra tablets weigh 3.17 ounces.
- Hot chocolate made with milk has a creamier mouth feel, while one made with water is traditional and maximizes the pure flavor of the chocolate. We prefer using milk and suggest if you are not using Mexican chocolate that you do use an alternative milk.
- Unsweetened hemp milk or "lite" coconut milk both make great hot chocolate. If soy or almond is not an issue, they are also popular alternative milks for hot chocolate.
Courses Beverages
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/mexican-hot-chocolate-with-marshmallow-meringue/