There’s something incredibly comforting about a steaming cup of Champurrado de Galletas Maria on a chilly Manhattan morning. This creamy, chocolatey beverage is a family favorite that brings us all together with its rich flavors and warmth. We love enjoying it during those lazy weekend breakfasts, when the kids are still in their pajamas, and the living room smells like cinnamon and chocolate. It instantly makes me think of cozy moments, laughter, and a kitchen filled with happy chatter. For more breakfast inspiration, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This recipe is not just about the delicious taste; it’s about simplicity and joy. It’s incredibly easy to make, requiring just a few staple ingredients that you probably already have at home. The velvety blend of Galletas Maria , chocolate, and cinnamon creates a drink that feels like a warm hug in a mug. Plus, it’s a fun way to get the kids involved in the kitchen. They’ll love dropping the Maria cookies into the blender and watching them transform into something magical!
Ingredients
- 2–3 small piloncillos (or about 3 ounces) sugar
- 1 Mexican cinnamon stick (Ceylon cinnamon)
- 1 round of chocolate Abuelita or Ibarra
- ½ of a 7oz package Galletas Maria (Maria Cookies)
- 1 (12oz) can evaporated milk
- 3 cups milk
- 3 cups water
Step-by-step instructions
1. Make the chocolate base
Add piloncillos, cinnamon stick, Mexican chocolate, and 3 cups water to a pot.
Simmer until chocolate and piloncillo dissolve and cinnamon is fragrant.
2. Blend the cookies
In a blender, add 3 cups milk and half the package of Maria cookies.
Blend until smooth.
3. Combine
Pour the blended mixture into the pot.
Add 1 can of evaporated milk.
Stir constantly to prevent burning.
4. Cook
Bring the mixture to a boil while stirring.
Cook until it thickens.
5. Adjust sweetness
Taste and add sugar 1 tablespoon at a time if needed.
6. Finish and serve
Turn off heat once boiling.
Remove the cinnamon stick or strain the mixture.
Serve hot.
Tips & variations
- Drizzle melted chocolate on top for extra richness.
- Add more Maria cookies or use less water for a thicker drink.
- Stir in a little vanilla extract for extra flavor.
Storage & reheating
If you have any leftovers (which might be rare because it’s so delicious), store them in an airtight container in the fridge for up to three days. When reheating, do so gently on the stove or in the microwave, stirring occasionally, to maintain that creamy texture.
FAQs
Can I use regular sugar instead of piloncillo?
Yes, you can substitute regular brown sugar or a combination of brown and white sugar if piloncillo is unavailable.
What if I can’t find Mexican chocolate like Abuelita or Ibarra?
You can use any good quality dark chocolate; however, you might want to add a bit more cinnamon to capture that authentic taste.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the milk and evaporated milk with almond or oat milk for a dairy-free version.
Recipes you may like
For more delightful recipes, you might want to try our breakfast potatoes recipe easy crispy , or if you’re feeling adventurous, our breakfast pizza recipe easy cheesy . Each of these dishes complements a warm cup of Champurrado de Galletas Maria perfectly, making your breakfast or brunch an unforgettable experience.
Print
Champurrado de Galletas Maria
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting recipe for Champurrado de Galletas Maria, a creamy chocolatey beverage perfect for cozy mornings.
Ingredients
- 2–3 small piloncillos (or about 3 ounces) sugar
- 1 Mexican cinnamon stick (Ceylon cinnamon)
- 1 round of chocolate Abuelita or Ibarra
- 1/2 of a 7oz package Galletas Maria (Maria Cookies)
- 1 (12oz) can evaporated milk
- 3 cups milk
- 3 cups water
Instructions
- Add piloncillos, cinnamon stick, and Mexican chocolate to a pot with 3 cups of water. Simmer until the chocolate and piloncillo have dissolved and the cinnamon is fragrant.
- In a blender, combine 3 cups of milk and half of the package of Maria Cookies and blend until smooth.
- Add the blender mix and 1 can of evaporated milk to the simmering chocolate water.
- Stir continuously to prevent the mixture from burning or boiling over until it reaches a boil and begins to thicken.
- Taste for sweetness and add granulated sugar 1 tablespoon at a time if desired.
- Once it has reached a boil, turn off the heat and remove the cinnamon stick or strain the mixture to catch all smaller pieces.
- Serve while hot.
Notes
- For an extra decadent twist, you can drizzle some melted chocolate on top before serving.
- If you’d like a thicker consistency, use more Maria Cookies or reduce the amount of water.
- Feel free to add a dash of vanilla extract for a unique flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg