Little Foodies: Champurrada Milkshake

The Foodies' KitchenJune 29, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

You’re going to love this recipe! This is a variation of our favorite milkshake: vanilla. We like our milkshakes on the thick side, but you can adjust the milk to your preference. This one has champurrada crumbs, and gives it a new twist. Chapurradas are big cookie-like baked goods from Guatemala, and usually are served with hot coffee.

If you’re reading from abroad and can’t get champurradas, you can use your favorite cookie in crumbs, and the correct amount is about ½ cup for every two milkshakes. To paint and decorate the glass, we choose cajeta (caramelized goat’s milk), since it has a richer flavor and the consistency is thick enough to coat the sides of the glass – but you can also use Dulce de Leche, it will work just as well.

The difference between cajeta and dulce de leche is that the first one is made out of goat’s milk. The important thing is that it’s thick so when you pour the milkshake, the side’s decoration won’t just slide off and really keep the defined pattern as you can see in the pictures.

Our photoshoot was at Playground from Almacenes Siman, where we got this glasses duo – they are not your large typical milkshake glasses, and we loved that since we can serve smaller portions of this sweet treat. We also got a useful hand blender, making it easier for Kristen to prepare the milkshake rather than using a traditional (and bigger) blender. Easy to use and a breeze to wash.

Helga & Kitty

Champurrada Milkshake

Recipe inspired by Halfbaked Harvest
Makes: 2 milkshakes

Ingredients:
5 cups vanilla ice cream
2 medium sized champurradas or
5 mini champurradas (about ½ cup of crushed chapurradas)
⅔ cup milk
½ teaspoon cinnamon
¼ cup cajeta or dulce de leche
whipped cream
sprinkles or butterscotch chips (optional)

Procedure:

Using a rolling-pin and a resealable bag, pound the champurradas or cookies into fine crumbs. Set aside.
Using the back of a spoon, paint the inside of the glasses with your dulce de leche, or cajeta.
Using your hand blender, or stand blender, mix: ice cream, champurrada crumbs, cinnamon and milk. Mix until well blended.
Pour into prepared glasses and top with whipped cream. Decorate with one mini champurrada, or break off half of a regular sized one.

To download a printable version of this recipe, click below!

Download Printable

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