A little over one year ago I had a reunion with a past favorite of mine. Mexican hot chocolate, also know as champurrado. When I found out I was doing Choctoberfest I immediately knew I had to make it!
During the last months of my pregnancy into the first months of my daughter’s life, I would crave this sweet almost porridge-like beverage made with spiced Mexican chocolate, rich milk and enriched corn flour.
And of course I’d top this with gooey marshmallows and graham cracker crumbs!
And look, I passed the love on directly to my beautiful daughter! She sports her #choctoberfest mustache well!
Champurrado is typically made with piloncillo, a dark brown cone of sugar with a molasses flavor. However, the abundance of Imperial sugar in my house was all the more reason to take advantage of the finely granulated, non GMO sweet stuff.
So here’s my variation of Champurrado (Mexican Hot Chocoloate) made S’mores style.
Here’s my ingredients-such simple stuff right?! Oh look, more Imperial sugar!
You can’t have a Choctoberfest without chocolate!
Watch it melt into the cinnamon spiced water!
Don’t forget that Imperial sugar!
Now who drank it all!?!!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Number of servings: 4
Per Serving 452 calories
Fat 18 g
Carbs 74 g
Protein 9 g
- 3 cups water
- 2 sticks cinnamon
- 1 star anise
- 2 cups milk
- 1/4 cup plus 2 Tb masa harina (corn flour)
- 1/3 cup Imperial sugar
- 2 Tb molasses
- 5 oz Ibarra Mexican chocolate
- 1/2 cup mini marshmallows
- 1 Tb graham cracker crumbs
- In a 2 quart sauce pan or larger, boil 3 cups water with 2 cinnamon sticks and 1 whole star anise. Cover and simmer on low heat until water darkens, about 10 minutes. Carefully remove spices from hot water.
- Slowly stir in the Mexican chocolate and whisk until chocolate melts. Add the Imperial sugar and molasses. Whisk in the milk and masa harina and mix until blended. At this point you can continue whisking until frothy, or use a molinillo (a wooden blender whisk) or transfer to a blender or frother.
- Simmer and whisk until thickened and frothy, about 10 minutes.
- Ladle into 4 large mugs. Top each with 2 Tb mini marshmallows. Brown with a kitchen torch if desired and top with a sprinkle of graham crackers crumbs. Serve.
Don’t forget to enter the GIVEAWAY!
*This post was sponsored by Imperial Sugar. I received free product from the sponsor for participating in #Choctoberfest with Imperial Sugar. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.