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Cookie champurrado


-       1 package of cookies

-       ¾ cup of cornstarch

-       3 tbsp of cocoa

-       2 cloves 

-       1 piece of Mexican brown sugar (piloncillo), or ½ cup

-       4 ¼ cups of water

-       2 cans of evaporated milk

-       A splash of Vainilla Molina 

-       Cinnamon sticks 


1.     In a pot, boil water. Add piloncillo, cloves, and cocoa.

2.     Mix well until everything dissolves.

3.     Blend milk, cookies, and cornstarch in a blender. 

4.     Add this mixture and the Vainilla Molina to the pot.

5.     Cook for a few minutes until it thickens. 

6.     Serve and garnish each mug with a cinnamon stick.

Vainilla Molina
4 cups
1 hour

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