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.