Champurrado de Galletas
Champurrado is winter in a mug for my family, a thick, chocolatey masa drink that showed up during the posadas and on the coldest nights, when even the desert remembers how to be cold. My abuela stirred it slow so it never caught, and we dunked galletas into it until they went soft. I loved holding a warm cup of it in both hands while the grown-ups talked late. This champurrado de galletas is that same comfort. Make it on a chilly evening, dunk your favorite cookie, and settle in.
Champurrado de Galletas is a rich, creamy Mexican hot chocolate thickened with Marías or animal cookies, flavored with cinnamon, cloves, and piloncillo. It’s the perfect cozy drink for holidays, breakfasts, or chilly evenings.
Ingredients
- 2 cups water
- 2 cinnamon sticks
- 3 whole cloves
- 5 oz piloncillo more or less for sweetness
- ½ tablet Chocolate Ibarra or Chocolate Abuelita
- 1 packet Maria cookies or 5 oz animal cookies
- 1 can evaporated milk
- 3 cups milk
Instructions
- Make the base: In a medium pot, combine water, cinnamon sticks, cloves, piloncillo, and chocolate. Cook over low–medium heat, stirring occasionally, until fully dissolved and aromatic.
- Blend the cookies: In a blender, blend the María cookies (or animal cookies) with the evaporated milk until smooth.
- Strain & combine: Pour the blended mixture into the pot through a fine strainer. Stir to combine.
- Add the milk: Stir in the 3 cups of milk. Cook over medium heat, stirring constantly.