Mexican Champurrado with Homemade Marshmallows

CHEF BILLY PARISI

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.

– 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

MARSHMALLOWS

White Scribbled Underline

– 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

CHAMPURRADO

White Scribbled Underline

STEP 1

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.

STEP 2

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.

STEP 3

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.

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