By Zandeleen Thygesen

by Tia


  • 2 large eggs
  • 2 cups milk
  • 2 lemons zested
  • 80g white chocolate finely chopped
  • 2 tablespoons sugar for meringue


  1. Separate the egg yolk and egg white. Set aside.
  2. Put the egg yolk into a small saucepan. Add grated lemon zest and whisk to break up the yolk.
  3. Add the white chocolate and milk to the egg yolk mixture. Heat on medium heat, whisking frequently to prevent burning. Take it off the heat once very hot and steaming – just before it comes to a boil. If it forms a film on top, you can scoop or strain it out.
  4. Beat the egg white in a jar or glass with an electric whisk or mixer. I used a handheld electric mixer with only one attachment. Once foamy and soft, add sugar 1 teaspoon at a time and beat until it reaches stiff peaks.
  5. Pour the hot chocolate into a mug. Top with the meringue. Torch the top with a kitchen torch to get it browned and toasty. If you put it under the broiler, make sure your mug is oven safe!
  6. Enjoy hot with a spoon on the side to help get through the meringue.

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