S’mores Champurrado Recipe: Decadent Mexican Hot Chocolate with Graham Cracker Crumble

For the Champurrado:

• 4
  cups
  water
• 2
  cinnamon sticks
• 1
  Mexican hot chocolate tablet
• 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’s cookies)
• 1
  tsp
  vanilla extract
• Pinch
  of salt

For the Toasted Marshmallow Rim:

• Marshmallow fluff
  store-bought
• Whole and crushed tea cookies
  María’s cookies, for garnish

• In a medium pot, combine the water and cinnamon sticks. Simmer over medium heat for 5–7 minutes until the cinnamon scent is pronounced.
• Add the Mexican hot chocolate tablet and piloncillo or brown sugar. Stir until the chocolate and sugar are fully melted and smooth.
• Place the evaporated milk and María cookies in a blender and let them soften for about 5 minutes. Then blend until the mixture is completely smooth.
• Whisk the masa harina with the whole milk in a small bowl until no lumps remain and the slurry is smooth.
• Slowly pour the masa slurry and the blended cookie mixture into the pot while whisking continuously. Add the vanilla and a pinch of salt.
• Cook over medium-low heat for 10–12 minutes, whisking frequently, until the champurrado is thick, creamy, and drinkable. If it becomes too thick, loosen it with a splash of water or milk. Remove the cinnamon sticks.
• Fill a piping bag with marshmallow fluff and spread a thick ring around the top edge of each mug. Use a kitchen torch to gently toast the fluff until golden and melty, then ladle the hot champurrado into the mugs.
• Finish each cup with a sprinkle of crushed cookies and a whole María cookie on top. Serve immediately and enjoy.

Notes