Vegan Champurrado {Mexican Hot Chocolate Atole}
Serves 620 mins prep0 mins cook
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.
0 servings
What you need
Instructions
2 Chill the canned coconut cream overnight the day before you want to make this. Make the whipped coconut cream and chill until needed. 0 In a medium saucepan with a heavy bottom, whisk together the masa harina, muscovado sugar, cocoa powder, chili powder and salt. Whisk in the water until fairly smooth, then add the almond milk, cinnamon sticks and chocolate. 1 Place the pan over medium-high heat and bring to a simmer, stirring frequently. Reduce the heat to medium-low and continue simmering and stirring until the mixture is smooth and thickened to your liking, 10-15 more minutes. Taste, adding more spice if you like. Serve immediately, or remove from the heat and let stand until ready to serve; the champurrado will continue to thicken as it stands and the flavor of the cinnamon will deepen. Thin with almond milk or water if needed. 3 Ladle the champurrado into cups, top with a dollop of coconut whipped cream, a sprinkle of chocolate shavings, and serve immediately.View original recipe