atole de chocolate

This vegan champurrado is a rich and creamy drink bursting with flavor thanks to piloncillo, cinnamon, and Mexican chocolate. It&#39;s perfect for the holidays, special occasions, or to warm up on a rainy day!

The Best Vegan Champurrado

cinnamon

star anise pod

½ cups room temperature water

water

masa harina

salt

piloncillo

Mexican chocolate

soy milk

In a medium-large pot, bring the cinnamon stick, star anise, and 2 &frac12; 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.

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.

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.

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.

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

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Top 1 atole de chocolate recipes from across the web

The most viewed atole de chocolate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Best Vegan Champurrado

The most viewed atole de chocolate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine