Vegan Champurrado {Mexican Hot Chocolate Atole}

Name: Vegan Champurrado {Mexican Hot Chocolate Atole}
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 batch whipped coconut cream ((for serving)); ¼ cup masa harina (or corn flour [NOT cornstarch]) ((30 g) ); ¼ cup + 2 tablespoons packed muscovado sugar (or grated pilconcillo or dark brown sugar) ((60 g) ); 2 tablespoons cocoa powder (I like natural) ((10 g) ); ⅛ teaspoon cayenne or dried chipotle powder (more to taste); ⅛ teaspoon fine sea salt; 2 cups water ((475 ml) ); 2 cups almond milk ((475 ml) ); 4 ounces bittersweet chocolate (I like 65-72% cacao mass), roughly chopped; 4 (3”) cinnamon sticks; chocolate shavings ((for serving))

Instructions

Prep:20min

In this dairy-free version of champurrado, almond milk forms the base for spiced hot chocolate thickened with masa harina, all decked out in coconut whipped cream and hella chocolate.

Updated at: Wed, 16 Apr 2025 19:52:46 GMT