Lemon Meringue Hot Chocolate

This is probably the most delightful winter drink that you will encounter this season!

Think of it as the perfect treat as we deal with the final cold weeks of Winter, but we’re actually hoping that Spring will show up tomorrow.  Lemon in all forms makes me feel sunny, and this hot chocolate is no exception.  Someone called it sunshine in a glass.

Lemon Sugar

First things first, to ensure that the lemon flavour really stands out, not a vague or banal attempt at achieving the best lemony presence, you will make up a batch of lemon sugar.  As the name suggests, it is lemon and sugar.  Many recipes are so weak, that I really want you to use a lot of lemon zest.  For each half cup of granulated sugar, you will need the zest of two medium to large lemons.  Zest the lemons, not missing any of the skin.  If you find that the zest is quite wet, spread it out on some paper towel for just a few moments to capture the excess moisture.

In a bowl combine the sugar and lemon zest. Crush them together between your fingers till well blended.  The zest will release the lemon oils as you press it into the sugar.  Once completely blended, transfer to a sealed container.  After even just two days you will find that when you open the container, the fragrance is just so joyful!  You will need some for the Lemon Meringue Hot Chocolate to follow, but the rest can be used in baking, in tea, even sprinkled on buttered toast!

Lemon Meringue Hot Chocolate

Now comes the hot chocolate.  Everything I state here is for one full serving.  Feel free to increase accordingly.

Along with chopped white chocolate, you will need an egg yolk, some of the lemon sugar, milk and a good pinch of salt.  In a small pot the egg yolk and sugar will get whisked together.  Then the chopped chocolate and milk are added, along with a pinch of salt.  Set the pot over medium heat and whisk continuously till the chocolate has melted, it is starting to thicken and you have steam rising up.  Do not let the mixture come to a boil or else the egg will cook and curdle.  Remove from the heat.  I find that the pinch of salt is needed to add depth and bring out all the flavours.  Without the salt, the drink is kind of flat.

For the meringue you will whisk the egg white with more of the lemon sugar, and a pinch of cornstarch.  Use a small bowl with high sides so that the egg white can be contained without too much splashing.  Once smooth glossy firm peaks have been achieved, stop. Or else you will find that the egg whites are prone to separate.  The cornstarch will help stabilize the finished egg whites, so that they will keep their rise till you are ready to serve.

Pour the hot chocolate into a mug or heat proof glass.  Spoon the meringue on top.  If you have a kitchen torch, burnish the meringue. If you don’t have a kitchen torch, you can place the mug(s) onto a baking sheet and set it under the broiler.  Keep and eye on the meringue, as soon as they look toasted, remove from the oven.  And yes, you can totally omit the torch or the broiler, it will still taste great.

Final Thoughts

If you are using pasteurized eggs, you shouldn’t need to worry.  The yolk cooks in the pot, and the heat from the torch or broiler is enough for the meringue.  If you are concerned about the egg white, you can whisk the egg white and sugar set over a double boiler set on medium low. Make sure the water does not touch the bowl with the egg white and sugar. The warmed water rising up to heat the bowl will heat the egg white up enough to a safe temperature.  Whisk, and once the sugar has melted, remove the bowl from the heat source. Continue whisking with the cornstarch, till you have stiff peaks.

The brighter the egg yolks you are using, the more pronounced the final colour of the hot chocolate.  I love to use Conestoga Eggs (not sponsored) for their bright, orange-hued yolks.  The addition of marigold to the chickens’ diet makes the difference.  I’m sure you will be able to find similar eggs wherever you are.

You can make up a batch of the hot chocolate and store in a container or thermos, and reheat over medium-low when ready to serve, while you work on the meringue.  If making the drink portion in advance, let the egg whites come to room temperature before whipping up, this will ensure that you get the greatest volume.

If you’re now in the mood for more lemony goodness, check out Easy Breezy Lemon Pasta Primavera, Uber Lemony Lemon Cheesecake, Meyer Lemon Squares on Cardamom Shortbread, Lemon Meringue Cups with Gingersnap Crust, Lemony Lemon Curd, Lemon and Mint Yogurt Pound Cake

If you make this fun, happy lemony Lemon Meringue Hot Chocolate, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

5 from 1 vote

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Lemon Meringue Hot Chocolate, Lemon Sugar

Here's a fun, bright and happy twist on Hot Chocolate, the perfect drink as winter ends, but it's still chilly enough to warrant something hot to enjoy.

Course Drinks

Cuisine North American

Keyword hot chocolate, lemon meringue, lemon sugar

Prep Time 15 minutes

Servings 1

Ingredients

Lemon Sugar

• 1/2 cup granulated sugar
• zest from two medium to large lemons

Lemon Meringue Hot Chocolate, one serving

• 1 large egg separated
• 3 tsp lemon sugar divided
• 1/3 cup (40 grams) chopped white chocolate
• 1 cup whole milk
• good pinch of kosher salt
• pinch of cornstarch

Instructions

Lemon Sugar

1. In a small bowl combine 1/2 cup sugar and lemon zest from two medium to large lemons. Crush them both between your fingers till well combined, and the oils from the zest infuse the sugar. Store in a sealed container for a couple of days. When ready, the fragrance will be pronounced and lovely. Store at room temperature.

Lemon Meringue Hot Chocolate

1. Combine the egg yolk and 2 tsp lemon sugar in a small pot. Once smooth, add in 1/3 cup chopped white chocolate, one cup of milk, and a good pinch of salt to the pot. Set the pot over medium-low heat. Continue whisking until the mixture is warmed through, is steaming, and the chocolate is completely melted. Do not allow it to come to a boil. Remove from the heat. Cover with a lid to keep it warm.

2. To make the meringue, add the egg white to a bowl. Add two tsp of the lemon sugar and a pinch of cornstarch to the egg and whisk well. A hand held electric whisk works best. Stop as soon as the egg whites are glossy and stiff peaks are achieved. Don't overwhip, or the egg whites will actually separate.

3. Pour the hot chocolate to a large glass or mug. Spoon the meringue over the hot chocolate.
4. Use a kitchen torch to burnish the meringue. If you don't have a kitchen torch you can place the mug(s) onto a baking dish and set under the oven broiler. Keep your eye on it, as soon as some colour has been achieved, remove the baking sheet. Once cool enough to handle, enjoy your hot chocolate!
5. See blog post for more details and trouble-shooting.

Recipe Notes

I prefer using whole milk for this drink, but other versions of milk should work just fine.
Use the lemon sugar on buttered toast, in tea, or in baking.