Curl up on a cold winter night with this sinfully good hot chocolate.

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Makes 4 cups

You will need:

For the meringue:
4 egg whites
1⁄3 cup water
1 cup sugar

For the hot chocolate:
31⁄3 cups milk, any type
1⁄2 teaspoon cinnamon
2 pinches ground cardamom
2 pinches ground ginger
41⁄2 oz dark chocolate (Lindt 70%)

For the topping:
8 digestive biscuits or graham crackers
  1. For the meringue, place the egg whites in a bowl.
  2. Heat the water and sugar until it reaches 230°F.
  3. Start whipping the egg whites.
  4. Pour the sugar into the egg white bowl very slowly when it has reached 250°F, whipping constantly.
  5. Whip the meringue forcefully until it has cooled down completely.
  6. Pour the meringue into a piping bag.
  7. Heat the milk along with the spices.
  8. Remove the pot from the heat.
  9. Chop the chocolate and put it in a big bowl.
  10. Pour spiced milk into the bowl a little at a time and stir until the chocolate has melted.
  11. Pour the hot chocolate into cups and pipe the meringue on top, starting close to the edges of the cup and moving towards the center.
  12. Carefully sear the meringue using a gas cooking torch.
  13. Crumble some of the biscuits or crackers on top and serve the rest with the hot chocolate.


Photography by Food+styling by Elisabeth Johansson | Photography+styling by Susanna Blåvarg

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