Dairy Free Champurrado

Total time25 min

Prep time5 min

Cook time20 min

Warm masa harina thickens this into that signature velvety, spoon-coating texture, while melted Mexican chocolate and piloncillo give it deep, toasty sweetness. The cinnamon stick simmers right in the pot, infusing every sip with warmth before it's fished out at the end. A touch of vanilla and a pinch of salt round out the flavor so the chocolate and spice really pop. Ladled into mugs straight off the stove, it's the kind of thick, comforting sipper that feels like a hug on a cold morning. This one's a great choice to keep in your dairy free rotation whenever you're craving something rich and cozy.

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Ingredients

4 servings

3 cups whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup water
1 cinnamon stick
2 oz piloncillo, roughly chopped (or ¼ cup packed dark brown sugar)
3 oz mexican chocolate, roughly chopped
¼ cup masa harina
¼ tsp ground cinnamon
⅛ tsp vanilla extract
pinch of salt

Instructions

1
Combine the milk, water, and cinnamon stick in a medium saucepan over medium heat. Warm until steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.
2
Add the piloncillo and chopped Mexican chocolate to the hot milk mixture. Whisk constantly until both are fully dissolved and the liquid is smooth and uniformly dark, about 3–4 minutes.

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