Vegan Champurrado {Mexican Hot Chocolate Atole} Recipe | Yummly

Vegan Champurrado {Mexican Hot Chocolate Atole}

THE BOJON GOURMET
13Ingredients
30Minutes
200Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 1/4 cup masa harina (or corn flour [NOT cornstarch])
  • 1/4 cup muscovado sugar (packed, or grated pilconcillo or dark brown sugar)
  • 2 tablespoons cocoa powder (I like natural)
  • 1/8 teaspoon cayenne (or dried chipotle powder, more to taste)
  • 1/8 teaspoon fine sea salt
  • 2 cups water
  • 2 cups almond milk
  • 4 ounces bittersweet chocolate (I like 65-72% cacao mass, roughly chopped)
  • 4 cinnamon sticks
  • 2 cans unsweetened coconut cream (5.4 ounces each / 160 ml, such as Native Forest Organic brand, chilled at least 2 hours and up to 1 day)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • chocolate shavings (for garnish, optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    200Calories
    Sodium4% DV100mg
    Fat14% DV9g
    Protein8% DV4g
    Carbs10% DV29g
    Fiber8% DV2g
    Calories200Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol0mg0%
    Sodium100mg4%
    Potassium240mg7%
    Protein4g8%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber2g8%
    Sugars23g46%
    Vitamin A8%
    Vitamin C10%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    PlanShop