Mexican Hot Chocolate with Churros and Toasted Marshmallows
Mexican Hot Chocolate with Churros and Toasted Marshmallows
Ingredients
For the Mexican Hot Chocolate
- 1 Mexican chocolate disk, such as Abuelita brand, broken into pieces
- 1 Mexican chocolate log, such as El Campesino brand, sliced into smaller pieces
- 2 vanilla beans, split lengthwise
- 3 cinnamon sticks
- 1/2 teaspoon allspice berries
- 4 cups whole milk
- 2 tablespoons all-purpose flour, or cornstarch
- 1/4 cup water
For the Churros
- 1 pound churro dough, prepared, or from a mix
- 4 cups cooking oil, for deep frying
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon powder
For Garnish
- 4 large square marshmallows
- 4 cinnamon sticks, for serving
Instructions
- 1
Prepare the Mexican chocolate: Unwrap one disk of Mexican chocolate and break it into pieces. Unwrap one log of Mexican chocolate and slice it into smaller pieces. Set aside.
⏱️ 5 min
- 2
Prepare the spices: Split 2 vanilla bean pods lengthwise using a knife. Using tongs, hold one cinnamon stick over a gas burner flame (or a stovetop burner on low) and lightly toast it, rotating it for even toasting until fragrant, about 30 seconds. This enhances its flavor.
⏱️ 3 min
- 3
Simmer the hot chocolate base: Place the toasted cinnamon stick, the split vanilla beans, 2 additional pieces of cinnamon stick, and the allspice berries into a saucepan. Pour 4 cups of whole milk into the saucepan. Add the broken pieces of both disk and log Mexican chocolate to the saucepan.
⏱️ 5 min
- 4
Whisk the hot chocolate: Heat the mixture over medium heat. Use a traditional Mexican molinillo to vigorously whisk the hot chocolate mixture until all the chocolate has melted, the ingredients are well combined, and the mixture becomes frothy. This will take about 10-15 minutes.
⏱️ 15 min
- 5
Prepare the thickener: In a separate small bowl, combine 2 tablespoons of all-purpose flour (or cornstarch) with 1/4 cup of water. Whisk this mixture until it is smooth and lump-free.
⏱️ 2 min
- 6
Thicken the hot chocolate: Pour the flour and water mixture into the hot chocolate in the saucepan. Continue whisking with the molinillo over medium heat until the hot chocolate reaches a desired thicker consistency, about 5-7 minutes. Remove from heat.
⏱️ 7 min
- 7
Prepare for churro frying: Heat 4 cups of cooking oil in a deep pan or pot over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 8
Fry the churros: Using a piping bag fitted with a star nozzle, carefully pipe long strips of churro dough directly into the hot oil. Fry the churros in batches, ensuring not to overcrowd the pan, until they are golden brown and crispy, about 2-3 minutes per side. Use tongs to remove them from the hot oil and place them on a paper towel-lined plate to drain excess oil.
⏱️ 10 min•🌡️ 360
- 9
Coat the churros: In a shallow dish, combine 1/2 cup of granulated sugar and 1 tablespoon of cinnamon powder. Roll the freshly fried churros in this sugar-cinnamon mixture until they are completely coated.
⏱️ 3 min
- 10
Serve the hot chocolate: Pour the prepared Mexican hot chocolate into 4 serving mugs or cups.
⏱️ 1 min
- 11
Garnish the hot chocolate: Place one large square marshmallow on top of each hot chocolate. Use a kitchen torch to toast the marshmallow until its surface is golden brown and slightly caramelized. Add a cinnamon stick to each mug as an additional garnish.
⏱️ 4 min
- 12
Enjoy the hot chocolate, optionally by dipping the prepared churros into it.
Kitchen Tools
Nutrition Facts (per serving)
Mexican Hot Chocolate with Churros and Toasted Marshmallows
For the Mexican Hot Chocolate
- 1 Mexican chocolate disk, such as Abuelita brand, broken into pieces
- 1 Mexican chocolate log, such as El Campesino brand, sliced into smaller pieces
- 2 vanilla beans, split lengthwise
- 3 cinnamon sticks
- 1/2 teaspoon allspice berries
- 4 cups whole milk
- 2 tablespoons all-purpose flour, or cornstarch
- 1/4 cup water
For the Churros
- 1 pound churro dough, prepared, or from a mix
- 4 cups cooking oil, for deep frying
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon powder
For Garnish
- 4 large square marshmallows
- 4 cinnamon sticks, for serving
Instructions
- 1
Prepare the Mexican chocolate: Unwrap one disk of Mexican chocolate and break it into pieces. Unwrap one log of Mexican chocolate and slice it into smaller pieces. Set aside.
⏱️ 5 min - 2
Prepare the spices: Split 2 vanilla bean pods lengthwise using a knife. Using tongs, hold one cinnamon stick over a gas burner flame (or a stovetop burner on low) and lightly toast it, rotating it for even toasting until fragrant, about 30 seconds. This enhances its flavor.
⏱️ 3 min - 3
Simmer the hot chocolate base: Place the toasted cinnamon stick, the split vanilla beans, 2 additional pieces of cinnamon stick, and the allspice berries into a saucepan. Pour 4 cups of whole milk into the saucepan. Add the broken pieces of both disk and log Mexican chocolate to the saucepan.
⏱️ 5 min - 4
Whisk the hot chocolate: Heat the mixture over medium heat. Use a traditional Mexican molinillo to vigorously whisk the hot chocolate mixture until all the chocolate has melted, the ingredients are well combined, and the mixture becomes frothy. This will take about 10-15 minutes.
⏱️ 15 min - 5
Prepare the thickener: In a separate small bowl, combine 2 tablespoons of all-purpose flour (or cornstarch) with 1/4 cup of water. Whisk this mixture until it is smooth and lump-free.
⏱️ 2 min - 6
Thicken the hot chocolate: Pour the flour and water mixture into the hot chocolate in the saucepan. Continue whisking with the molinillo over medium heat until the hot chocolate reaches a desired thicker consistency, about 5-7 minutes. Remove from heat.
⏱️ 7 min - 7
Prepare for churro frying: Heat 4 cups of cooking oil in a deep pan or pot over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 8
Fry the churros: Using a piping bag fitted with a star nozzle, carefully pipe long strips of churro dough directly into the hot oil. Fry the churros in batches, ensuring not to overcrowd the pan, until they are golden brown and crispy, about 2-3 minutes per side. Use tongs to remove them from the hot oil and place them on a paper towel-lined plate to drain excess oil.
⏱️ 10 min•🌡️ 360 - 9
Coat the churros: In a shallow dish, combine 1/2 cup of granulated sugar and 1 tablespoon of cinnamon powder. Roll the freshly fried churros in this sugar-cinnamon mixture until they are completely coated.
⏱️ 3 min - 10
Serve the hot chocolate: Pour the prepared Mexican hot chocolate into 4 serving mugs or cups.
⏱️ 1 min - 11
Garnish the hot chocolate: Place one large square marshmallow on top of each hot chocolate. Use a kitchen torch to toast the marshmallow until its surface is golden brown and slightly caramelized. Add a cinnamon stick to each mug as an additional garnish.
⏱️ 4 min - 12
Enjoy the hot chocolate, optionally by dipping the prepared churros into it.