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Hot chocolate with turecký med (honey meringue)
Rich hot chocolate made with heavy cream, butter, and milk, topped with homemade egg white and honey meringue. Makes two servings.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 15 min
- Servings
- 2 servings
- Difficulty
- Easy
Hot chocolate with homemade turecký med, a Slovak honey nougat prepared here as a sweet egg white and honey foam, is a thick winter drink. Make the topping by beating an egg white with powdered sugar over steam, slowly pouring in warmed honey, then refrigerating it for at least two hours to set. Melt the chocolate with butter and heavy whipping cream, then gradually thin it with milk. Pipe the foam onto both glasses and sprinkle with cinnamon or grated chocolate.
Ingredients
For the hot chocolate
For the turecký med honey meringue
For garnish
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
First, prepare the honey meringue. Warm the honey in a bowl set over steam. In another bowl set over steam, beat the egg white with the powdered sugar until foamy. Slowly pour the warm honey into the foam, stirring constantly. Refrigerate the finished honey meringue for at least 2 hours to set.
Break the chocolate into pieces and melt it in a saucepan with the butter and heavy whipping cream. Slowly pour in the milk, stirring constantly, then stir in the vanilla sugar.
Divide the hot chocolate between 2 glasses. Transfer the honey meringue to a piping bag and pipe it onto the hot chocolate. Sprinkle with ground cinnamon or grated chocolate to taste.
Tip: Keep the bowl and whisk for the honey meringue perfectly clean and dry—even a trace of fat or egg yolk will prevent the egg white from whipping into stiff peaks.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 775 kcal
- Protein
- 11 g
- Carbohydrates
- 89 g
- of which sugars
- 81 g
- Fat
- 43 g
- of which saturates
- 27 g
- Fiber
- 3.8 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Horúca čokoláda so šľahačkou a domácim tureckým medom
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