Champurrado de Galletas
I love bringing out a warm mug when the evening turns cool. This champurrado de galletas has the aroma of cinnamon and cloves, the deep sweetness of piloncillo, and chocolate softened by milk. Blended María or animal cookies give it a velvety thickness. Stir it gently, pour it while warm, and settle in with something comforting.This cookie-thickened version uses no masa. It is a creamy Mexican chocolate drink made with cookies, evaporated milk, milk, cinnamon, cloves, and piloncillo.
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 across the bottom of the pot, until hot and lightly thickened. Lower the heat if it bubbles hard. Remove the cinnamon sticks and whole cloves before serving. Add a splash of milk if needed to keep it pourable, and serve warm.