champurrado vegan recipe

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. 

Vegan Champurrado {Mexican Hot Chocolate Atole}

masa harina (or corn flour [NOT cornstarch]) ((30 g)

sugar

cocoa powder (I like natural) ((10 g))

cayenne chipotle powder (more to taste)

fine sea salt

water ((475 ml))

almond milk ((475 ml))

chocolate

cinnamon sticks

coconut cream

sugar ((12 g))

vanilla extract

chocolate shavings,

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.

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.

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.

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

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