Vegan Champurrado | Easy

Описание: Creamy Vegan Champurrado! Rich Mexican Hot Chocolate


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🌱Recipe🌱

1 Mexican chocolate bar ( I used the Ibarra brand)

6 to 8 o.z of Piloncillo (cane sugar cone) more to taste

2 cinnamon sticks

1 can of coconut milk (my can was 71% saturated fat, the higher% the creamer)

8 cups of plant based milk ( I used unsweetened Soy milk)

1/2 cup of Masa (Not prepared ) add more to taste if you prefer a thicker champurrado

1 cup of water



In a large pot over a very low-medium flame, add vegan milk, can of coconut milk, cinnamon sticks, piloncillo and Mexican chocolate bar.

Stir occasionally to prevent the milk from sticking to the bottom of the pot.

In the mean time blend your masa with water until it is smooth with the consistency of milk.

When the piloncillo and chocolate have dissolved add the blended masa mixture by straining it into the pot.

Very Important to stir continuously as soon as you Incorporate the blended masa mixture. This will prevent clumping and keep masa balls from forming.

After 7-10 minutes of stirring continuously over a low medium flame, your champurrado will thicken up to a velvety texture.
Its now ready to serve!


Enjoy hot🤍


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