Step 1

In a medium-large pot, bring the cinnamon stick, star anise, and 2 ½ cups of water to a boil. Once boiling, lower the heat and simmer for 10-12 minutes. Strain the water to remove any chunks of cinnamon or anise, then add it back to the same pot.

Step 2

In the meantime, whisk the masa harina, salt, and 1 cup of very hot water together in a bowl or container. Stir vigorously to remove as many clumps as you can. Set aside.

Step 3

Grate or finely chop the piloncillo and chocolate, then add both to the pot of steeped water with the soy milk. Continue simmering, stirring occasionally, until the chocolate and piloncillo have dissolved, about 5 minutes.

Step 4

Slowly pour in the masa harina mixture while whisking continuously. Turn the heat up to medium-high until the mixture comes to a low boil, then reduce the heat and simmer for 10-12 minutes until thickened.

Step 5

Serve your vegan champurrado as a breakfast drink or dessert, or alongside snacks like churros, tamales, etc. Happy drinking!