Vegan Champurrado {Mexican Hot Chocolate Atole}

Name: Vegan Champurrado {Mexican Hot Chocolate Atole}
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 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) ); 1/8 teaspoon cayenne or dried chipotle powder (more to taste); 1/8 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; 2 small cans unsweetened coconut cream (such as Native Forest Organic brand), chilled at least 2 hours and up to 1 day; 2 tablespoons powdered sugar ((12 g) ); 1 teaspoon vanilla extract; chocolate shavings, for garnish

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, 08 May 2024 00:10:41 GMT