Creamy, rich and deliciously sweet best describes this Atole de Galletas Marias
Día de la Virgen de Guadalupe, December 12 is a very special day for me. I wrote about my experience in Mexico City and the story behind the observance of this special day.
I usually try to share a traditional recipe on this day. Something that reflects the comfort of the season and officially welcomes the holiday festivities.
A few years back, I shared a tamale recipe. This year, I will share something to accompany that recipe with: Atole de galletas Marias; Marias Cookies Atole.
This atole is different than all the other atoles I’ve shared before. Many are flavored with fruit or nuts and thickened with corn starch. This one is flavored AND thickened with my favorite cookie; Marias.
Related recipe: Cheese Potato Poblano Tamales
The trick to avoiding any clumps is to blend the cookies thoroughly with a couple of cups of milk. The result is a smooth and creamy cookie flavored beverage.
This warm cup of rich atole will serve 10 to 12 people but if you decide to store any leftovers in the refrigerator, the mixture will thicken to a pudding consistency, also delicious. To reheat, simply add some milk and stir while reheating.
We are still hunkering down at home and limiting our Christmas shopping to online only. Sipping on this atole and online Christmas shopping is a great weekend activity. Save some to enjoy with your Christmas tamales. They will pair perfectly with your Christmas Eve feast.
Atole de Galletas Maria – Maria Cookies Atole
Marias cookies atole is one one of the easiest atoles you can make. No corn flour or corn starch is needed. Warm, creamy, sweet and delicious. Ready for your to enjoy these winter months.
- Total Time: 17 minutes
- Yield: Serves 10–12 1x
Ingredients
6 cups lactose free 2% milk, divided
1 (4-inch) cinnamon stick
1 pack (40 count) Marias cookies
3 ounces piloncillo (about half a cone)
1 teaspoon vanilla extract
Instructions
Place 4 cups milk and cinnamon stick in a large saucepan over low heat.
While milk heats up, place remaining two cups milk and cookies in a blender container. Blend until smooth. Transfer mixture to saucepan with milk and cinnamon. Add piloncillo and vanilla, increase heat to medium-low and stir continuously until piloncillo dissolves; about 8-10 minutes. Continue stirring until mixture thickens; about 5 minutes. Add more milk if thinner consistency is desired. Remove and discard cinnamon stick. Serve hot.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
2 comments
Ok so I have had and made champurrado but of course with corn flour. Never had atole and with Maria cookies? I was sold. I just made but using whole milk and brown sugar in lieu of the piloncillo. IT WAS BOMB! Mmmmm I am a fan of atole and I feel the maria cookies add a nice texture and additional flavor and sweetness. I will save this recipe for the future. 5 star recipe but the stars would not stick for me.
I’m so glad you liked it. It’s so tasty. The cookies do all the work 🙂
Comments are closed.