Vegan Champurrado
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Learn more →Ingredients
4 servings
- 3 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup water
- 1 cinnamon stick
- 2 oz piloncillo, roughly chopped (or ¼ cup packed dark brown sugar)
Ingredient noteSome 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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