Vegan Champurrado

Total time25 min

Prep time5 min

Cook time20 min

Thick, spiced, and deeply chocolatey, this warming Mexican drink gets its signature body from masa harina whisked into a silky slurry until every lump disappears. A cinnamon stick infuses the base while it warms, and melted chocolate turns the whole pot glossy and dark before the masa slurry is stirred back in to thicken things up. A touch of vanilla and a pinch of salt round out the flavor right at the end, giving it that cozy, slow-simmered depth. Ladled into mugs, it's the kind of thick, sippable comfort drink that's perfect for chilly mornings or alongside tamales. It's a solid pick for a vegan kitchen, letting the masa and chocolate do all the work of making it rich and satisfying.

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Ingredients

4 servings

3 cups whole milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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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)
Ingredient note
Some sugar brands use bone char in processing. Look for organic, beet sugar, or brands labeled vegan to be safe.
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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