Food, Recipes

Vegan Mexican Recipes: Champurrado (Chocolate Drink)

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Vegan Mexican Recipes: Champurrado (Chocolate Drink)
Winter is a time lovingly filled with the home warming reunions of friends and families all gathering to keep our hearts happy and usually, our bellies full. Being a vegan in a Mexican-American community can prove to be challenging during the winter months when one might feel that they’ve nothing to contribute to the wintertime potluck–or anything that everyone will enjoy at least.
Alas! With everyone floating their tamales, menudo, and posole around to share, preparing my Cinnamon Champurrado (chum-poo-rah-dough) Delight beverage recipe can ensure you have a healthy and vegan, yet traditional Hispanic, winter-warming beverage. Dazzle your dairy lovin’ loved ones and leave them asking for a second cup!

Vegan Cinnamon Champurrado Delight

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Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4-6 servings
Ingredients
  • 4 brown sugar cubes
  • 3 cinnamon sticks
  • 1.5 lbs prepared masa (corn) dough
  • 1 pt almond, soy, or coconut milk
  • 1 can vegan condensed milk
  • 1/2 chocolate bar

Directions

*All ingredients can all be purchased at any of many, local, Hispanic grocery markets (Cardenas, Vallarta, El Super).
*I recommend “Chocolate de Abuelita” brand chocolate bar.
*If you can’t find prepared masa dough, you can also make your own by combining 1 cup corn flour with 4 cups water.

1.Prepare pot by setting it on low heat on stovetop.
2. Place entire chocolate bar, all cinnamon sticks, your choice of almond, coconut, soy or rice milk, followed by the brown sugar, in the slightly heated pot.
3.Quickly combine the prepared dough and vegan condensed milk in the large bowl.
4. Whisk both ingredients until smooth and chunk free, then using a your colander, spill combined dough and condensed vegan milk into the pot to combine it with all other ingredients. (If any chunks remain in colander, take the stubborn chunks and run them through the colander and into the pot until colander is clear!)
5. Stir pot very frequently (about every minute or so)
6. After ten minutes of stirring, you’re ready for a taste test!
Enjoy!

More vegan Mexican recipes: Cheesy Pumpkin Black Bean Quesadillas

Vegan Korean Burrito Bowl

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Elissa Lee Martinez

Elissa Lee Martinez

Contributor at Peaceful Dumpling
Elissa Lee Martinez is known publicly as Lee! She is a Mexican American, twenty-four year old who believes happiness is the best ingredient for success. She lives in North Hollywood, CA and enjoys presenting poetry and song lyrics weekly at open mic events and taking her mischievous black cat Machete with her on all of her adventures throughout LA! She loves the outdoors, learning new languages and trying the "City of Angels" healthiest, yummiest, and most notorious Mexican American food restaurants and cafes. Follow Elissa Lee on Instagram @lee_meetsworld.
  • ceci pellicer

    :D!!!!

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winter mexican holidays vegan recipes beverage

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