Wow was this Mexican Champurrado with Homemade Marshmallows took longer than expected. Making marshmallows is not hard, tedious a bit time consuming (about 4 hours). However once you taste the champurrado with the Kahlua marshmallows you will forget all about the time it took to make them because DANG, it’s that good. I don’t want to compare it to birth but moms always say they forget all about the 9 months of pregnancy just as soon as the baby is born and the time it took to make this is completely forgotten about when you finally get to drink it. I digress… I made marshmallows once back in the day at one of the restaurants I worked at and this is pretty much the same recipe and technique we used except we used corn starch in the restaurant to ensure they were firm.
Since we are approaching Christmas I am wanting to do warm, heart soothing food with some killer Christmasish music. I called one of my buddies who literally should be on the radio he is that dang talented. Him and his wife’s band March of Morn are so good that I always tell him I will trade him food if they just come over and jam out at my house haha. You can pick up some of their music at >> HERE. So this month enjoy some killer recipes and some great Christmas music!
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Mexican Champurrado with Homemade Marshmallows
For the Marshmallows:
- 2 cups of water
- 1 ounce of unflavored gelatin
- 4 cups of granulated sugar
- 1 2/3 cups of light corn syrup
- 2 cups of powdered sugar
- 1 tablespoon of Kahlua
- vegetable oil
For the Champurrado:
- 1 1/2 cups of water
- 2 tablespoons of masa harina
- 1 block of abuelita chocolate
- 1 piloncillo sugar cone
- 2 sticks of cinnamon
- 3 cups of whole milk
Marshmallows: In a medium sized pot on high heat stir together 1 cup of water, granulated sugar and corn syrup and bring to 240° using a candy thermometer.
While the sugar water is cooking add 1 cup of ice cold water to a mixing bowl and sprinkle on 1 the gelatin and let stand for 5 to 7 minutes.
Once the gelatin water has rested add it to the mixer and turn it on low speed with the whisk attachment and then slowly pour in the 240° sugar water until combined.
Slowly turn up the speed to high until it reaches medium to stiff peaks, about 15 minutes. Whisk in the Kahlua.
While it is whisking brush a 13x9 casserole pan with water and line it with parchment paper. Then brush the parchment paper with vegetable oil.
Once the marshmallows are to the desired peaks, pour it into the parchment prepared casserole pan. Let stand for 3 to 4 hours or flash it in the refrigerators for 2 hours.
Once it has solidified, sift 2 cups of powdered sugar and divide it in half. The first cup over a clean surface and the other into a medium sized bowl.
Place the marshmallows parchment side up onto the powdered sugar surface, remove the parchment and cut into 1" inch squares. You will need to brush your knife with vegetable oil after each cut.
Roll the cut marshmallows in the bowl of powdered sugar and let stand on a sheet pan lined with parchment paper. Refrigerate for up to 2 weeks.
Champuraddo: In a pot on high heat whisk together the water and masa until it becomes thick.
Whisk in the chocolate, piloncillo and cinnamon until everything has dissolved. The cinnamon will obviously not dissolve.
Pour in the milk and simmer on medium heat.
Serve the champurrado in a large mug and top off with Kahlua marshmallows.