Drinks — By Ben on 08 December 2009
Chocolate Goodies

Champurrado and caramel cookies

Lately I’ve been trying to make some of my foodie friends’ recipes. I follow (or at least I try to) more than 200 food blogs in English and Spanish and making every single delicious dish I come across out there in foodville would be impossible. But I like to bookmark and highlight my favorite recipes (see the Blogosphere Highlights section on the sidebar –>) and make the ones that I really, really want to try.

In this case, Jon wanted some caramel cookies and I immediately remembered that Kat had posted a recipe for Salted Chocolate Covered Caramel Cookies (wow that’s a mouthful) so I decided to make them. I am not that crazy about caramel, but these cookies are SO good that I had a couple (and then more) and Jon really loved them. But cookies by themselves are like Christmas without presents so I decided to make a drink I saw on [[Nutella]]’s blog, champurrado.

Champurrado is a Mexican chocolate drink that is thickened with corn flour, the same flour that is used to make corn tortillas. I remember having this drink when I was a kid, but I hadn’t tasted it again in years, maybe decades! And since we are having very low temperatures in this part of the planet, I decided that chocolate cookies and a chocolate drink would warm things up a little.

Champurrado and caramel cookies

Champurrado
Author: 
Recipe type: Drinks
Cuisine: Mexican
 
Ingredients
  • •1 Mexican chocolate bar (I always use Abuelita brand)
  • •1 liter water
  • •Sugar to taste
  • •4 TBSP corn flour (aka masa flour or corn tortilla flour)
  • •1 cinnamon stick
  • •Evaporated milk (optional)
Instructions
  1. Bring water to boil and add cinnamon and chocolate bar. Stir constantly until chocolate dissolves.
  2. In a separate glass or bowl, dissolve corn flour in about ½ cup of water. Make sure it is a smooth mixture. Add to the chocolate.
  3. Add sugar to taste, bring back to a boil while stirring constantly until it thickens.
  4. You might add evaporated milk to give it a creamier texture. (I used about ¾ cup

¡Buen provecho!

I am sending this post to Susan’s event Eat Christmas Cookies. This drink is very popular in Mexico this time of the year, but the highlight of this post has to be Kat’s cookies. You can see the event’s roundup here.

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(23) Readers Comments

  1. Love those chocolate goodies Ben. Although I am also not a huge fan of caramel I will always try it if it is presented to me… :)

  2. Wow, who does not like chocolate? Your chocolate drink looks fantastic…great for this cold weather :-)

  3. What size chocolate bar do you use? And what's the equivalent if you use the rounds instead of the bar?

  4. I use the rounds, like the one in the pictures, and I don't know how much it weighs. I'll weigh it next time I buy some. :D

  5. A mi me pasa lo mismo, lo peor, es que muchas vezes ademas de no hacerlas, no retibuo las visitas,Hoy empece a organizarme y poner una hora en las mañanas para leer mis blogs preferidos y retribuir visitas.
    Que interesante esse chocolate con harina de maíz , yo lo espeso a la manera de los Españoles con fécula de maíz.lo probaré.

  6. Glad you enjoyed the cookies! I think they might end up being this year's favorite. They would just be decadent with the chocolate drink though!

  7. Yum Yum Yum! I love melting the Mexican chocolate and adding it to espresso and half and half (a lovely drink my Hispanic friend taught me years ago) I also love Champurrado, but what I am super interested in is the caramel cookies. Chocolate and caramel are my husbands two favorite flavors so these will be a real treat for him. As for the Mexican Chocolate each round is 3.15 oz. As always your pictures are a vacation for the eyes and the tummy.

  8. I adore caramel and love the taste of an undissolved grain of sea salt in a chocolate cookie. I love the style of your photography very much and those jugs with the chocolate drink are perfect.

  9. Your champurrado would go great with my chocolate capirotada. And those cookies, what can I say. Put a plate of these out when my kids are here and they're gone before I can get even one. Gotta try those cookies! :)

  10. Well, I absolutely adore caramel! Just the homemade stuff, not such a fan of those pesky plastic wrapped squares! ;)

    It's so incredibly cold and windy today that something hot and steaming sounds wonderful.

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