Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.

Want to see how much your house or rental would make on AirBnb? Check out this free tool I made. Just enter an address- BNB Calc

vegan champurrado {mexican hot chocolate atole}

5.0

(1)

www.bojongourmet.com
Your Recipes

Prep Time: 20 minutes

Total: 20 minutes

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

Export 11 ingredients for grocery delivery

Compare the highest earning crypto earning games on ForThePlayers.gg.
Made by the creator of Recipe Cart.

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Step 3

Meanwhile, make the whipped coconut cream. Without tipping or shaking the cans, remove the coconut cream from the refrigerator, open the cans, and scrape the thick cream from the top of the cans. Place in a large bowl or the bowl of a stand mixer with the powdered sugar and vanilla. Whip until soft peaks form, 2-3 minutes on medium-high. Taste, adding more sugar or vanilla if you like.

Step 4

Ladle the champurrado into cups, top with a dollop of cream, a sprinkle of chocolate shavings, and serve immediately.

Top Similar Recipes from Across the Web