Cookie Champurrado

Delicious cookie and chocolate atole that is easy to make
Ingredients
7
Servings
  • 1 package María cookies
  • 1 package cornstarch, chocolate
  • 2 cloves
  • 1 Mexican chocolate tablet
  • 1 piloncillo
  • 1 liter water
  • 2 cans evaporated milk, carnation clove
Preparation
35 mins
0 mins
Medium
  • Bring the water to a boil
  • Once boiling, add the piloncillo, clove, and Abuelita or Ibarra chocolate bar; stir until the piloncillo and chocolate dissolve, do not stop stirring.
  • Once everything is melted and the water looks brown, blend the cookies separately.
  • Add the blended cookies gradually while continuing to stir.
  • On low heat, continue stirring; finally, in a cup of cold water, dissolve the cornstarch until all lumps are gone. Add the cornstarch to the other ingredients and keep stirring until the mixture thickens; do not stop stirring, and enjoy a delicious cookie atole or champurrado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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