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If you thought that the 3 milk capirotada recipe was already the most delicious, when you try this one with chocolate, Verde Valle® blueberries, peanuts, coconut, almond and chocolate chips you will love it. Give this classic Mexican dessert a twist and go ahead and prepare this delicious version. In addition, it is perfect for not throwing away the hard bread that was left over from the previous day.
For the brown sugar syrup, heat the water with the brown sugar, cinnamon, and anise in a saucepan and cook until the brown sugar is melted. Remove from heat and reserve.
In a saucepan over low heat, pour the whole milk, the bar chocolate and cook until the chocolate dissolves; add evaporated milk and condensed milk until well integrated. Withdraw and reserve.
Heat a skillet over medium heat with the butter, fry the bread slices until crisp and golden brown on both sides.
Place the slices of bread on a refractory, bathe with the three milks, the brown sugar honey, add the peanuts, the coconut, the almond, the chocolate chips, the Blueberries Verde Valle® and the cotija cheese; repeat the process until you have two layers or fill the refractory. Bake for 15 minutes. It cools.
Serve on a plate with the 3 chocolate milks and enjoy.
PRESENTATION
Serve on a plate with the 3 milk chocolate flavors and enjoy.
TIPS
Take care that the fire is not high when you prepare the milk mix with chocolate, since the milk burns very easily.
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