Champurrado de Galletas Maria is a thick hot chocolate drink that taste like cinnamon, cookies and chocolate! Some may have heard it called atole de galletas because it’s not really from maseca, but it’s also not made with maizena. The Galletas Maria are what thicken this drink and the chocolate pretty much classifies it as champurrado!
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Milk alternatives for champurrado?
You can substitute the milk with equal parts of your favorite nut milk or milk alternative! Just remember to also sub the 12 ounces of evaporated milk with the subs/alternative milk.
Champurrado with no piloncillo?
If you can’t find piloncillo you can instead use regular white sugar is fine. Add it at the end so you know about how sweet you would like it. Start with ½ a cup and work up little by little from there.
Too thick after it cools
Yes, it will get VERY thick once it cools. I will warn you, it gets so thick that you can almost eat it with a spoon. You can do 1 of 2 things here. If you know you’re not going to drink this right away only add ¼ of a package of galletas maria when making it or 2nd, you can add more milk when you reheat your champurrado until you reach a consistency you like. This will dilute the flavors a bit, but it should still be fine.
What type of chocolate should I use?
There are 2 main Mexican chocolates that are popular to use with this. You can use Nestle Abuelita Chocolate (el chocolate de la viejita as I like to call it!) or Ibarra Chocolate. Both are great and will make this
I can’t find Maria Cookies what else can I use?
Animal crackers work great for this too! Use anywhere about 20 animal crackers to substitute the Maria Cookies. Should work about the same.
Ingredients
- Piloncillo
- Mexican Cinnamon Stick
- Chocolate round of either Abuelita or Ibarra
- Galletas Maria
- Evaporated Milk
- Whole Milk
- Water
How to make Champurrado de Galletas Maria
Start by adding the piloncillos, cinnamon stick, and the Mexican chocolate to a pot with 3 cups of water and simmer until the chocolate and piloncillo have dissolved and the cinnamon is fragrant.
Next, while that simmers, to a blender add 3 cups of milk and half of the package of Maria Cookies and blend until smooth.
Then, add the blender mix and 1 cans of evaporated milk to the simmering chocolate water.
At this point do not leave your cooking station! Keep stirring the milk mixture or it will burn at the bottom of the pan and/or boil over and make a giant mess.
Continue stirring until it reaches a boil and begins to thicken.
Taste for sweetness. If it’s not sweet enough, add regular granulated sugar 1 tablespoon at a time as desired.
Once it has reached a boil turn off the heat and fish out the cinnamon stick or strain the whole thing to catch all of the smaller pieces.
Afterwards, it will continue to thicken as it cools.
Lastly, serve while hot and enjoy with some gorditas de azucar, conchas, or pan blanco (white bread).
Food to enjoy with champurrado
- Conchas (Mexican sweet bread)
- Gorditas de azucar
- Pan blanco like telera or bolillo
- Tamales
- Empanadas de Manzana (apple cinnamon empanadas)
- Empanadas de Cajeta
- Empanadas de Pina
Champurrado de Galletas Maria Recipe
- Prep Time: 5 Minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Category: Drinks
- Method: Stovetop
- Cuisine: Mexican
Description
Thick hot chocolate that taste like cinnamon, cookies, vanilla, and chocolate!
Ingredients
2–3 small piloncillos (or about 3 ounces)
1 Mexican cinnamon stick (Ceylon cinnamon)
1 round of chocolate Abuelita or Ibarra
½ of a 7oz package Galletas Maria (Maria Cookies)
1 (12oz) cans evaporated milk
3 cups milk
3 cups water
Instructions
Start by adding the piloncillos, cinnamon stick, and the Mexican chocolate to a pot with 3 cups of water and simmer until the chocolate and piloncillo have dissolved and the cinnamon is fragrant.
While that simmers, to a blender add 3 cups of milk and half of the package of Maria Cookies and blend until smooth.
Add the blender mix and 1 cans of evaporated milk to the simmering chocolate water.
At this point do not leave your cooking station! Keep stirring the milk mixture or it will burn at the bottom of the pan and/or boil over and make a giant mess.
Continue stirring until it reaches a boil and begins to thicken.
Taste for sweetness. If it’s not sweet enough, add regular granulated sugar 1 tablespoon at a time as desired.
Once it has reached a boil turn off the heat and fish out the cinnamon stick or strain the whole thing to catch all of the smaller pieces.
It will continue to thicken as it cools.
Serve while hot and enjoy with some gorditas de azucar, conchas, or pan blanco (white bread).
Notes
You can substitute the milk with equal parts of your favorite milk alternative.
Too thick after it cools, add more whole milk.
Keywords: champurrado de galletas maria, galletas maria hot chocolate, maria cookies champurrado
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