Authentic home cooking from Mexico, with US measurements. 
Three Milks Capirotada – A Favorite Mexican Dessert
The first known version of capirotada was by Roberto Nola in 1477. The name comes from "capirote," the tall hat worn by priests. In Mexico, around the 18th century (about 1780), Friar Gerónimo de San Pelayo created a meatless version with layers of bread, cheese, and syrup. It became a traditional dessert during Lent in Mexico, with each ingredient symbolizing aspects of the Passion of Christ: the bread represents the body, the syrup the blood, the cinnamon stick the cross, and the cloves the tools of the crucifixion.
Three Milks Capirotada – A Favorite Mexican Dessert
The first known version of capirotada was by Roberto Nola in 1477. The name comes from "capirote," the tall hat worn by priests. In Mexico, around the 18th century (about 1780), Friar Gerónimo de San Pelayo created a meatless version with layers of bread, cheese, and syrup. It became a traditional dessert during Lent in Mexico, with each ingredient symbolizing aspects of the Passion of Christ: the bread represents the body, the syrup the blood, the cinnamon stick the cross, and the cloves the tools of the crucifixion.
Open in Cookpad AppSteps
- 1
In a pot, add 2 quarts (2 liters) of water, the piloncillo cones, and the cinnamon stick. Bring to a boil over medium heat. Once the piloncillo has dissolved and the syrup is ready, let it cool.
- 2
In a bowl, mix the sweetened condensed milk, evaporated milk, and whole milk. Add a splash of the piloncillo syrup and stir to combine.
- 3
In a skillet over low heat, melt 3 tablespoons of butter. Add the bread slices one at a time, toasting each piece on both sides until golden brown. Repeat with all the bread, adding more butter as needed.
- 4
Once the bread is toasted, quickly dip each slice into the piloncillo syrup, then remove immediately so they don't fall apart. Let them drain on a plate. Spoon the three milks mixture over the bread, then top with shredded coconut, walnuts, raisins, and sliced almonds.
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