Vegan Champurrado (Mexican Hot Chocolate Atole

• Produce

  • 1/8 tsp Cayenne or dried chipotle

• Refrigerated

  • 2 cups Almond milk

• Canned Goods

  • 2 small cans (5.4 ounces each / 160 ml unsweetened coconut cream, unsweetened

• Baking & Spices

  • 4 oz Bittersweet chocolate
  • 1 Chocolate shavings
  • 2 tbsp Cocoa powder
  • 1/4 cup Masa harina
  • 3/8 cup Muscovado sugar, packed
  • 2 tbsp Powdered sugar
  • 1/8 tsp Sea salt, fine
  • 1 tsp Vanilla extract

• Liquids

  • 2 cups Water

• Other

  • 4 (3” cinnamon sticks

Found on bojongourmet.com

Description

Ingredients

• ¼ cup (30 g) masa harina (or corn flour [NOT cornstarch])
• ¼ cup + 2 tablespoons (60 g) packed muscovado sugar (or grated pilconcillo or dark brown sugar)
• 2 tablespoons (10 g) cocoa powder (I like natural)
• ⅛ teaspoon cayenne or dried chipotle powder (more to taste)
• ⅛ teaspoon fine sea salt
• 2 cups (475 ml) water
• 2 cups (475 ml) almond milk
• 4 ounces bittersweet chocolate (I like 65-72% cacao mass), roughly chopped
• 4 (3”) cinnamon sticks
• 2 small cans (5.4 ounces each / 160 ml) unsweetened coconut cream (such as Native Forest Organic brand), chilled at least 2 hours and up to 1 day
• 2 tablespoons (12 g) powdered sugar
• 1 teaspoon vanilla extract
• chocolate shavings, for garnish

Directions

• 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.