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S’mores Champurrado: Mexican Hot Chocolate with Marshmallows

S'mores Champurrado in a mug with toasted marshmallow rim
Servings:
6 servings

S’mores Champurrado


S’mores Champurrado reimagines traditional Mexican champurrado by combining richly spiced hot chocolate, masa harina for body, and crushed María cookies for a nostalgic, cookie-forward flavor. Each mug is finished with a toasted marshmallow-fluff rim and a sprinkle of cookie crumbs for a dessert-like, campfire-inspired hot drink that’s thick, velvety, and comforting.
Prep:
15 minutes
Cook:
20 minutes
Total:
35 minutes

Equipment

  • Medium pot
  • Blender (or immersion blender)
  • Mugs and a kitchen torch (or alternative for toasting)

Ingredients

For the Champurrado:

  • 4 cups water
  • 2 cinnamon sticks
  • 1 Mexican hot chocolate tablet (or 3–4 oz chopped chocolate mixed with 1 tsp ground cinnamon)
  • ½ cup masa harina
  • 2/3 cup whole milk
  • 1 12 oz can evaporated milk
  • ⅓–½ cup piloncillo or brown sugar, to taste
  • 8–10 simple crisp tea cookies (like María cookies)
  • 1 tsp vanilla extract
  • Pinch of salt

For the Toasted Marshmallow Rim:

  • Marshmallow fluff (store-bought)
  • Whole and crushed María cookies, for garnish

Instructions

  • In a medium pot, combine the water and cinnamon sticks. Bring to a gentle simmer over medium heat and let it steep for 5–7 minutes until the liquid is fragrant.
  • Stir in the Mexican hot chocolate tablet and the piloncillo or brown sugar. Cook and stir until the chocolate and sugar are fully melted and the mixture is smooth.
  • Place the evaporated milk and the María cookies in a blender and let them soak for about 5 minutes to soften. Then blend until completely smooth. If you don’t have a blender, crush the cookies finely and whisk them well into the milk.
  • In a separate bowl, whisk the masa harina with the whole milk until the mixture is smooth and lump-free. This creates a slurry that will thicken the champurrado.
  • Slowly pour the masa slurry and the blended cookie mixture into the pot while whisking continuously. Add the vanilla and a pinch of salt. Keep the heat at medium-low to avoid scorching.
  • Cook for 10–12 minutes, whisking frequently, until the drink is thick, creamy, and easily ladleable. If it becomes too thick, thin it with a splash of water or milk until it reaches the desired consistency. Remove the cinnamon sticks before serving.
  • Fill a piping bag or small spoon with marshmallow fluff and spread a thick ring of fluff around the rim of each mug. Use a kitchen torch to gently toast the fluff until golden and slightly melted. If you don’t have a torch, set the mug briefly under a hot broiler, watching carefully to avoid burning.
  • Ladle the hot champurrado into each prepared mug, then top with a sprinkle of crushed María cookies and a whole cookie on the rim for garnish. Serve immediately and enjoy the combination of warm, spiced chocolate and toasted marshmallow.

Notes


• Masa handling: Whisk the masa harina with cool milk first to make a smooth slurry before adding it to hot liquid. This prevents lumps and ensures a silky texture.
• Adjusting thickness: Champurrado thickens as it cools. If you prefer a thinner drink, add small splashes of milk or water while cooking until you reach the desired consistency. Serve slightly thinner than you want at first—it will thicken a bit more as it sits.
• Sweetness: Start with ⅓ cup piloncillo or brown sugar and add more if you prefer it sweeter. Taste as you go—different chocolates and cookies will affect sweetness.
• To toast safely: Use a kitchen torch for best control. If using a broiler, hold mugs at a safe distance and watch constantly to avoid scorching the marshmallow or the mug rim. Alternatively, briefly toast marshmallow fluff on a spoon and then add to the rim if you prefer not to torch mugs.
• Storage and reheating: Store leftover champurrado in the refrigerator up to 3 days. Reheat gently on the stovetop over low heat, whisking to reincorporate any separation. Add a splash of milk if it’s too thick after chilling.
• Variations: For a dairy-free version, use evaporated coconut milk or full-fat coconut milk and a non-dairy milk in place of whole milk. Use chocolate that suits your preference—dark for a deeper chocolate flavor, or a sweeter tablet for a dessert-style drink.
• Serving ideas: This drink is perfect as an evening treat, after a chilly outing, or as a festive beverage for gatherings. Pair it with simple cookies, churros, or fruit for contrast.


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