A WINTER WARMER RECIPE
During our August fair we brought you our Hot Cocoa with toasted marshmallow, and you didn’t think we would let it come and go without letting you in on the recipe did you?
Perfect for this rainy weather, to enjoy alone, or with friends, this Hot Cocoa is delicious, smooth, creamy and toasty. Keep reading for the full recipe, and remember to tag us in your creations (FB & instagram: @Thegroundsofalexandria).
To make the hot chocolate/chocolate syrup:
1 cup good quality dark cocoa powder
½ cup panela or rapadura sugar
1 cup water
For the topping/marshmallow:
4 large egg whites
¼ cup caster sugar
½ cup water
1 cup caster sugar
To serve:
1L milk
Method hot chocolate/chocolate syrup:
- Whisk the cocoa powder, sugar and water together until smooth and glossy. Strain through a sieve to remove any lumps.
Method topping/marshmallow:
- In a small pot, boil 1 cup of sugar and the half cup of water until to 118ºc.
- While you are waiting for the sugar to come up to temperature, in an electric mixer start whisking the egg whites on a medium speed until fluffy(soft peaks form).
- Once the sugar is at 118ºc, carefully pour a thin stream of hot sugar syrup into the whisking egg whites. Once all of the syrup has been added, turn the mixer up to full speed and whisk until cool. Don’t worry, the egg whites won’t be over whipped.
To serve:
- To serve, heat 1 litre of milk in a pot.
- Add chocolate syrup to taste.
- Pour the hot chocolate mixture into as many cups as you would like, and pipe meringue on top.
- Cover with your favourite crushed cookies and sweets. We suggest oreo’s and smarties, but the possibilities are endless.
- Enjoy!
*Thanks to Damian our pastry chef & photographer, for the pic & recipe.