Coconut Meringue Hot Chocolate
Dairy free hot chocolate often tastes a little less rich and enticing than the dairy version. Or it's extremely coconutty, or almondy or something. NO MORE!
This version of a hot choccie direct from Paris is everything you hope it will be and more! Topped with a dollop of whipped meringue it definitely feels like the perfect start to a lazy weekend morning. Hopefully you will be knocking these out for Father's Day brekkie in a couple of weeks time.
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Need
-
The Brewed Hot Chocolate
- 500 Grams Brew Choc brewed and strained BUY
- 1 Tablespoon dark brown sugar
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 140 Grams coconut milk Recipe
-
The Meringue
- 1 egg whites
- 3 Tablespoons raw caster sugar BUY
- 1 Pinch cocoa powder for garnish BUY
Do
- 1
To make the hot chocolate, place all ingredients into the Thermomix bowl and combine 20 sec/speed 4. Warm 5 min/70°C/speed 3.
- 2
To make the meringue, place egg white into a very clean Thermomix bowl. Whip 4 min/Butterfly/37°C/speed 3. Slowly add sugar 4 min/Butterfly/speed 3.
- 3
Pour hot chocolate into mugs and top with meringue. Dust with cocoa.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
