Italian Hot Chocolate with Vanilla Bean Meringue and Raspberry Vanilla Sugar Rim

Overall preparation for Italian Hot Chocolate with Vanilla Bean Meringue and Raspberry Vanilla Sugar Rim:

**For the Raspberry Vanilla Sugar:**

1. Smash dehydrated raspberries. Add in vanilla bean (from half a pod) and sugar. Use your fingers to rub everything together until well combined. Set aside for rimming glasses.

**For the Vanilla Bean Meringue Bows:**

1. Preheat your oven to 225°F (107°C).
2. Line two baking trays with baking paper.
3. Carefully separate the egg yolks and whites. Save the egg yolks for another use.
4. Place the egg whites in the bowl of a stand mixer (or use hand-held electric beaters). Beat on low speed until soft peaks form. Optional: add a pinch of cream of tartar.
5. Gradually add the powdered sugar, a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy, and the meringue has stiff peaks. This should take 5-10 minutes. Ensure enough time for all the sugar to dissolve. Optional: add the insides of 1 whole vanilla bean, a splash of vanilla extract, and a sprinkle of cinnamon during this step.
6. Spoon the meringue into a piping bag fitted with a nozzle of your choice (or use a ziplock bag with the tip cut off).
7. Pipe the meringue into small bows or any shape you like onto the prepared baking trays.
8. Bake for 1 hour and 20 minutes (more if the meringues are large). Once done, turn the oven off and crack the door. Leave the meringues to cool in the oven for at least 30 minutes.
9. Once cool, store the meringues in an airtight container.

**For the Italian Hot Chocolate:**

1. Add milk (4 cups for 4 servings) to a pot and turn on medium heat. Once warm, add the chopped dark or bittersweet chocolate (approximately 4 oz) to taste. Whisk together until the chocolate is fully melted and incorporated.
2. Make a cornstarch slurry by whisking 1 teaspoon of cornstarch with just a little bit of milk until smooth. Add a little bit of the slurry to the hot chocolate and whisk on low heat until thickened. Add more slurry if you want it thicker.

**Assembly:**

1. Dip the rim of your serving mugs into a little bit of honey or water, then into the prepared raspberry vanilla sugar.
2. Pour the hot chocolate into the mugs.
3. Top with the cooled vanilla bean meringue bows. Enjoy your festive drink!