To start, set your 3 qt pot over medium heat and add, charred cinnamon sticks, cloves, allspice berries and scraped vanilla bean along with the pod. Next add the whole milk, heavy cream, piloncillo and mexican chocolate. Bring to a simmer and cook, stirring often until the piloncillo and Mexican chocolate has melted. In a small bowl mix together, Maseca and hot water until smooth. Add the masa mixture to the pot along with ground cayenne and kosher salt. Using your molinillo or whisk, whisk well until frothy. Strain the hot chocolate. Add the hot chocolate into your mug, top with a marshmallow and serve with churros.
