Steps to Make Mexican Hot Chocolate Champurrado Recipe

Hot Chocolate Monkey Bread

But champurrado is a thick beverage thanks to the addition of masa harina.

Recipe Summary Hot Chocolate Monkey Bread

Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.

Ingredients | Mexican Hot Chocolate Champurrado Recipe

PAM® Baking Spray

5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided

½ cup granulated sugar, divided

½ cup Parkay® Original Spread-tub, melted

¼ cup reduced fat (2%) milk

2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered

Reddi-wip® Original Dairy Whipped Topping

Directions

Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.

Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.

Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

If using the large canister of Swiss Miss(R) Milk Chocolate Hot Cocoa Mix, 5 envelopes equals about 1 cup. Each envelope contains 3 tablespoons hot cocoa mix.

Info | Mexican Hot Chocolate Champurrado Recipe

prep: 15 mins cook: 30 mins additional: 5 mins total: 50 mins Servings: 12 Yield: 12 servings

TAG : Hot Chocolate Monkey Bread

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