Everyone is buzzing about the New York hot chocolate from Glace.
It’s sweeping Manhattan’s Upper East side. Locals and tourists are lining up for hours to get their hands on a cup of hot cocoa from Glace. You don’t have to take your taste buds to the Big Apple to try it!
Recipe creator Amy Richardson brought the buzzy beverage to our own kitchen. Amy recently returned from a trip to New York and got her hands on a cup of her own! She even walked 40 blocks to wait in line.
For thick, New York hot chocolate, Amy uses cornstarch and evaporated milk to bring in the thick consistency and a rich flavor.
New York Style Thick Hot Chocolate Brûlée
INGREDIENTS
- 6 1/4 cups whole milk, or 2%
- 12 oz can evaporated milk
- 2 tsp vanilla
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 5 Tbsp cornstarch
- Marshmallow Crème
- Vanilla Whipped Cream (recipe below)
- 12 or 16 oz piping bag
- Small kitchen torch
METHOD
- In a medium sized bowl whisk together sugar, cocoa, and cornstarch. Slowly whisk in evaporated milk until completely smooth. Set aside.
- In a large saucepan, heat milk, evaporated milk and vanilla over medium heat, stirring often. When it starts to bubble around the edges, slowly add cocoa mixture in a stream, while whisking underneath. Stir constantly to prevent scorching until mixture is hot and slightly thickened. Cool slightly and serve immediately.
- To serve
Place marshmallow creme in a large piping bag and snipe the end to desired size and pipe quickly around the top of the rim. Torch marshmallow to lightly brown. Fill cup with hot chocolate and top with a scoop of whipped cream. Serve immediately.
Makes 4-6 servings
Vanilla Whipped Cream
INGREDIENTS
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla
METHOD
- Whip all ingredients on high until firm peaks.
Makes 1 1/2 cups
Recipes by Amy Richardson
You can find more recipes for Amy’s Brulee-style hot cocoa on her website, greattastebuds.wordpress.com, and more recipes on Instagram, @amyparkerrichardson.
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