Victory Belt Inc. | FREE RECIPE: Lexi Kornblum’s Hot Cocoa Recipe Comes With a Game-Changing Topping
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FREE RECIPE: Lexi Kornblum’s Hot Cocoa Recipe Comes With a Game-Changing Topping

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15 Dec FREE RECIPE: Lexi Kornblum’s Hot Cocoa Recipe Comes With a Game-Changing Topping

People have been topping their mugs of hot cocoa with miniature marshmallows since the beginning of time, but that still doesn’t make it right.

Sure, those tiny marshmallows might taste nice, but they turn to mush unless they’re eaten right away. Your only option is to suck ’em down within the first few sips (and risk choking to death!) or to pick each marshmallow out with your grubby, disgusting fingers. It’s infuriating!

Over the last few years, however, Alexis Kornblum Davidson of Lexi’s Clean Kitchen has been working on a third option: a smooth marshmallow meringue that’s superior to cylindrical marshmallows in every conceivable way.

“Without all the added junk, and with some delicious toppings, this hot cocoa will become a family staple,” Lexi writes in “Lexi’s Clean Kitchen,” a new cookbook containing 150 of her favorite clean-eating recipes.

 


 

SOURCE: Print recipe here

 


Ingredients:

  • 3 cups milk or vanilla-flavored almond milk
  • Seeds scraped from 1 whole vanilla bean, or 1 tsp. vanilla extract
  • 2 tsps. granulated maple sugar
  • 1 pinch ground cinnamon
  • 1 pinch fine sea salt
  • 1 cup dark chocolate chips
  • Marshmallow Meringue or Salted Vanilla Bean Whipped Cream, for topping
  • Cinnamon sticks, for garnish
  • Cocoa powder or shaved chocolate, for garnish

Marshmallow Meringue:

  • 2 large egg whites
  • ½ tsp. fresh lemon juice
  • ⅓ cup honey

Salted Vanilla Bean Whipped Cream:

  • 1 cup heavy cream, or the solidified cream scooped from the top of 1 chilled can (13½-oz.) of full-fat coconut milk
  • 2 Tbsps. pure maple syrup
  • ½ tsp. vanilla extract
  • Seeds scraped from 1 vanilla bean
  • ½ tsp. coarse sea salt, plus more if desired

Instructions:

  1. In a medium-sized heavy-bottomed saucepan, combine the milk, vanilla bean seeds, maple sugar, cinnamon and salt, and heat until boiling.
  2. Once boiling, whisk in the chocolate. Continue whisking until the chocolate is melted and the milk is frothy, about 2 minutes.
  3. Serve immediately with the marshmallow meringue or vanilla whipped cream on top (recipes below), or the garnishes of your choice.

Marshmallow Meringue:

  1. In a stand mixer fitted with a whisk attachment, whip the egg whites with the lemon juice until soft peaks form, about 1 minute.
  2. In a small saucepan, heat the honey until it reaches 130 degrees F on a cander thermometer and starts bubbling, about 1 minute.
  3. With the mixer running on medium speed, slowly pour the heated honey into the bowl with the egg whites. Increase the speed to high and beat until still, glossy peaks form, about two minutes.

Salted Vanilla Bean Whipped Cream:

  1. In a stand mixer fitted with a whisk attachment, whip all the ingredients until smooth and soft peaks form, about 3 minutes. Taste and add additional salt or sweetener, if desired.

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