Creamy Chocolate Capirotada

Creamy Chocolate Capirotada

  • Preparation: 20 min
  • Cooking Time: 30 min
  • Standing Time: 0 min
  • Total: 50 min
  • Servings: 12


  • Butter for greasing baking dish
  • 1 ¼ cups water
  • ¼ cup NESTLÉ® ABUELITA Granulated Chocolate Drink Mix
  • ¼ cup packed brown sugar
  • 1 tsp anise seeds
  • ½ cup NESTLÉ Media Crema
  • 1 long, thin, day-old baguette, cut into 1-inch slices
  • ½ cup raisins
  • ½ cup sliced almonds, toasted
  • ½ cup shredded Monterey Jack cheese
  • Fresh raspberries (optional)


  1. Preheat oven to 350° F. Grease 13 x 9-inch baking dish with butter. Arrange bread in dish. Set aside.
  2. Combine water, NESTLÉ® ABUELITA Granulated Chocolate Drink Mix, brown sugar, and anise seeds in a small saucepan. Heat over medium heat, stirring frequently, until mixture reaches a boil. Remove from heat. Whisk in media crema until fully combined. Pour over prepared bread, making sure to soak all pieces of bread. Top with raisins and nuts. Cover with foil.
  3. Bake for 25 minutes. Uncover and immediately sprinkle with cheese. Loosely cover again so that cheese can melt. Serve warm with raspberries.