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. I'm very much a caramel lover and now I have this beautiful cookie recipe to enjoy it even more. The champurrado looks wonderful too Ben! Such complex flavours to create a beautiful drink!

  2. Well, I really don't drink chocolate, but I'd love to know where to buy those mugs!

    • I bought them at a Mexican market in Columbus, Ohio. They are adorable, aren't they?

  3. Ohh I need to try the Champurrado! It looks definitively delicious. You know only seeing the word chocolate and I begin wanting it :)

    Cheers!

    Gera

  4. love the pot. love the touch of salt, which we add to batidos and chcoloate of course is my fave! nice looking todo!

  5. This cookie would be a winner in the house. Love anything with chocolate.

  6. These look fabulous and easy. My kind of cookie. The sweet/salt thing is a winner. Love to mention these on DyingforChocolate.com. Let me know if that's o.k. I'll link.

    • That's fine with me. Thanks for the link! :D

  7. definitely want to try this!

  8. I love Chocolate caliente!!!! Nice cups.:)

  9. ooooh, I wanna try Champurrado :) Your cookies looks very yummy!

  10. I want to make friends with your friends. Those are some seriously good looking cookies, Ben

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