Vietnamese Coffee Hot Chocolate

By Tasty · 15 min

Ingredients

Instructions

1. Heat the milk in a saucepan over medium-low heat until it just simmers. Stir in the coffee and the condensed milk to taste.
2. Raise the heat to medium and bring back to a simmer, stirring often. Add the chopped chocolate and vanilla bean paste, then whisk often for 2–3 minutes until the chocolate has melted and the mixture is smooth. Take off the heat.
3. Whisk the egg whites with 1 tablespoon of sugar on high speed until medium peaks form, about 5 minutes.
4. Boil the water and remaining 1 cup of sugar over medium-high heat without stirring until it reaches 240°F, about 4 minutes.
5. With the mixer running on high, slowly pour in the hot syrup and beat until stiff peaks form, about 3 minutes. Add the vanilla extract and beat for about 30 seconds until glossy.
6. Pour the hot chocolate into a mug, top with the meringue, and torch it if you like.

Summarized from Tasty's video. Watch it for the details.

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