Decadent Hot Chocolate with a Rim of Toasted Meringue
Decadent hot chocolate with a toasted meringue rim may be one of the most festive treats you can make at home, and it feels especially perfect for Christmas morning. Rich, velvety hot chocolate topped with a ring of lightly toasted meringue, this is the kind of cozy indulgence that instantly makes the day feel special. It’s warm, nostalgic, and just a little bit over the top. It’s exactly what the holidays call for.
This hot chocolate first caught our attention when it began popping up everywhere on Instagram and TikTok last year. Once you see it, it’s impossible to forget. The paper cup, the snowy swirl of meringue, the toasted edges. It feels like something straight out of a holiday movie.
The drink was made famous by Glace by Noglu on Manhattan’s Upper East Side, where the owner of an ice cream shop dreamed up a way to bring a little extra magic to the cold winter months. It worked. People lined up just for a single cup, phones ready, happily waiting to toast the meringue and take that first sip. It’s become a fun holiday ritual for many, and for good reason — it’s not just hot chocolate, it’s an experience.
What I love most about this recipe is how easily it can become part of your own Christmas morning tradition. It’s the kind of small, fun moment that makes the morning feel extra special. It’s like another little celebration.
Whether you make this hot chocolate for Christmas morning at home or as a festive treat to share later in the day, it’s one of those small indulgences that makes the season feel extra special. Because sometimes, the most memorable holiday traditions are the simplest ones — a warm mug in your hands, something sweet on top, and nowhere else you need to be.
Making hot chocolate with a rim of toatasted meringue
Hot Chocolate with a Toasted Meringue Rim and a Dollop of Whipped Cream
Decadent Hot Chocolate with a Rim of Toasted Meringue
For the hot chocolate, we used Martha Stewart’s Test Kitchen recipe. For the toasted meringue, we used the same recipe we used for the topping on the hot chocolate bundt cake we did last week; only we tweaked it to include some of the ingredients that Glace by Noglu uses for their meringue – a pinch of cinnamon and light brown sugar instead of white granulated sugar. And I do think it’s better this way.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Dessert
- Method: Stovetop
Ingredients
For the hot chocolate:
- 1 1/2 cups whole milk
- 2 oz of bittersweet or semisweet chocolate
- 4 teaspoons of light brown sugar
- Pinch of salt
For the marshmallow meringue:
- 2 egg whites at room temperature
- 1/2 cup light brown sugar
- 1/4 teaspoon cream of tartar
- 1/4 cup light corn syrup
- 1/4 cup water
- Pinch of cinnamon
For the stabilized whipped cream:
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1 cup cold heavy whipping cream
- 4 tablespoons sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
For the hot chocolate:
- In a small saucepan, add the chocolate, milk, light brown sugar, cocoa powder, and a pinch of salt.
- Stir constantly until the chocolate has melted and all the ingredients are combined.
- Keep warm until ready to serve.
For the marshmallow meringue:
- In a large bowl, beat the egg whites with the cream of tartar on high until soft peaks form (tips will curl).
- Combine 1/2 cup light brown sugar, the light corn syrup, 1/4 cup water, and a pinch of cinnamon in a small saucepan. Bring to a boil, stirring to dissolve sugar. Cook for 2-3 minutes, then slowly add to the mixer on medium-low speed, combining with the egg whites.
- Increase speed to medium-high and beat until glossy and stiff (about 4 minutes).
- Scoop the meringue into a plastic pastry bag. Cut the tip of the bag so that a large layer of meringue will come out when squeezed.
- Squeeze a thick layer of meringue around the rim of a paper coffee cup.
- Using a kitchen blow torch, toast the marshmallow evenly until the meringue is light brown (it will look like a toasted marshmallow).
For the stabilized whipped cream:
- Refrigerate the whisk attachment and mixing bowl for at least 15 minutes.
- In a glass measuring cup, add the unflavored gelatin and cold water. Let it sit for about 5 minutes.
- Place the measuring cup with the gelatin mixture in the microwave for about 7 to 10 seconds until it becomes liquid again, but not hot. Set aside.
- Add the cream to the cold mixing bowl. On high speed, beat the cream until it begins to thicken up and then add the confectioners’ sugar.
- With the mixer running, drizzle in the liquid gelatin and continue to beat until soft peaks form.
- Serve immediately or put it in an airtight container and place it in the refrigerator. You can store this for 1 to 2 days without it losing texture or becoming watery.
Assembling the hot chocolate:
- Pour the hot chocolate into the paper cup with the toasted marshmallow around the rim.
- Using a medium ice cream scoop, place a big dollop of cream on top of the hot chocolate. You may need two scoops to sit above the marshmallow.
- Serve immediately with a spoon and enjoy this fun, decadent cup of hot chocolate!
Notes
The hot chocolate makes 2 servings. However, you could make several more with the meringue and the stabilized whipped cream.
OMG you know I will never make that chocolate concoction but I would love for you to make it for me ha ha! I love Quince. They do such a great job. I wear and have wornChanel le rouge duo ultra tenue liquid lip color for years and it is the absolute best!! My favorite color is strawberry pink.
I would totally make that hot chocolate concoction for you! Chanel…but liquid lip color….I have no idea what that is, but I’ll be checking it out!
What is the unit for the corn syrup – 1/4 ?
yes! I am so sorry! It is I/4 cup! I made that change in the recipe. Thank you for bringing it to my attention!
I am drooling. This looks so good. I wear American Woman by Nars but am ready for another one.
That’s a new one….American Woman by Nars. I will have to check it out!
Happy New Year, Annie,
Your introductions to the latest culinary sensations help me feel like I’m not in the dark here on the west coast. The “Decadent Hot Chocolate” will be a perfect surprise birthday dessert for our daughter in law after a full day of skiing.
Congratulations on making the “Spruce” List. Your incredible rustic stone fireplace and surround deserved it.
My daughter in law and granddaughter loved their French measuring glass. Thank you for your good buying eye that brings pleasure to gift recipients.
Hugs from Merce Island,
Diney
Hi! Excited to give this recipe a try. Do you know if it’s possible to make the meringue a day ahead of time and store it in the fridge?
Hi Emily, I am not sure if I would make the merinque ahead. You can make the stabilized whipped crream ahead, but the merinque is probaby best made the same day!
Thank you for this recipe. Since we set out to find the perfect NYC replica, this has to be the one. We have made it every night for the last two weeks.