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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