Champurrado Recipe Vegan: Delicious Dairy-Free Mexican Drink

Champurrado is a traditional Mexican hot chocolate drink known for its rich, thick, and comforting texture. Perfect for chilly mornings or cozy evenings, this warm beverage combines the bold flavors of chocolate, cinnamon, and masa harina—a type of corn flour that provides a unique thickness and slight corn flavor.

If you’re following a vegan lifestyle or simply want to enjoy a dairy-free version, this vegan champurrado recipe is the perfect way to indulge without compromise.

This recipe uses plant-based milk and pure dark Mexican chocolate or cocoa powder to keep it completely vegan while maintaining that authentic taste. Whether you’re new to Mexican cuisine or a longtime fan, this champurrado will become your go-to for warming up during the colder months or whenever you need a little chocolate comfort.

Let’s dive into why this recipe is a favorite and how you can make it from scratch!

Why You’ll Love This Recipe

Vegan and dairy-free: This recipe uses almond milk or oat milk, making it suitable for vegans and those with lactose intolerance.

Authentic flavor: By incorporating masa harina and cinnamon, it captures the traditional essence of Mexican champurrado.

Easy to make: With just a few simple ingredients and straightforward steps, you’ll have a cozy drink ready in under 30 minutes.

Customizable sweetness: Adjust the sweetener to your liking with maple syrup, agave, or coconut sugar.

Great for gatherings: Serve it at brunches, holiday parties, or as a special treat for family and friends.

Ingredients

• 4 cups unsweetened almond milk (or oat milk)
• 1/2 cup masa harina (corn flour for tamales)
• 3 oz Mexican dark chocolate, chopped (or 1/3 cup cocoa powder)
• 1/4 cup maple syrup or agave nectar
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• 1 tsp vanilla extract
• Pinch of salt
• Optional: a pinch of chili powder or cayenne for a spicy kick

Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Serving mugs
• Fine mesh strainer (optional, for smoother texture)

Instructions

1. Heat the milk: Pour the almond milk into a medium saucepan and add the cinnamon stick. Warm over medium heat until it just begins to simmer. Do not boil.
2. Mix masa harina: In a separate bowl, whisk the masa harina with 1 cup of the warm almond milk until fully dissolved and smooth. This prevents lumps in your champurrado.
3. Combine and thicken: Slowly pour the masa mixture into the saucepan with the remaining milk, whisking continuously to avoid clumps. Continue to cook over medium heat, stirring often, until the mixture thickens slightly, about 5-7 minutes.
4. Add chocolate and sweetener: Remove the cinnamon stick. Stir in the chopped Mexican chocolate (or cocoa powder), maple syrup, vanilla extract, salt, and optional chili powder, whisking until the chocolate is fully melted and the drink is smooth and creamy.
5. Simmer gently: Lower the heat and let the champurrado simmer for another 3-5 minutes, stirring frequently to prevent sticking or burning.
6. Strain (optional): For an ultra-smooth texture, strain the champurrado through a fine mesh sieve into a serving pot or directly into mugs.
7. Serve warm: Pour into mugs and enjoy immediately, topped with a sprinkle of cinnamon or vegan whipped cream if desired.

Tips & Variations

“To avoid lumps when mixing masa harina, always dissolve it in warm liquid first before adding to the rest of the milk.”

• Spice it up: Add a pinch of nutmeg or star anise for a different flavor profile.
• Use alternative sweeteners: Coconut sugar or brown sugar also work well if you want a richer flavor.
• Make it thicker: Increase the masa harina to 3/4 cup for a heartier, thicker drink.
• Chocolate choice: For a more intense chocolate flavor, use 70% or higher cacao Mexican chocolate tablets.
• Non-corn option: If you can’t find masa harina, try using finely ground polenta, though the flavor will slightly differ.
• Storage: Champurrado is best enjoyed fresh but can be refrigerated for up to 3 days. Reheat gently on the stove, whisking to recombine.

Nutrition Facts

Serving Suggestions

Champurrado pairs beautifully with traditional Mexican pastries like Honey Raisin Challah or a warm slice of cornbread. For a lighter snack, serve it alongside fresh fruit or vegan cookies.

It’s also a delightful complement to savory dishes such as tamales or vegan enchiladas during brunch or dinner. Consider topping your cup with a sprinkle of cinnamon or a dollop of coconut whipped cream for an extra indulgence.

For those who love experimenting, try this champurrado alongside a refreshing Huckleberry Margarita Recipe for a festive event or family gathering, balancing sweet warmth with a fruity zing.

Conclusion

This vegan champurrado recipe is a comforting and delicious twist on a beloved Mexican classic. By using plant-based milk and rich Mexican chocolate, it stays true to the authentic flavors while being friendly for vegans and anyone avoiding dairy.

Its creamy texture and warm spices make it perfect for relaxing at home or impressing guests during the holiday season.

Whether you’re cozying up with a book or hosting a festive brunch, this champurrado will warm your soul and satisfy your chocolate cravings. Don’t forget to experiment with different sweeteners and spices to make it your own.

If you enjoyed this recipe, you might also love trying other unique recipes like our Lion’S Mane Mushroom Crumble Recipes or the delightful Lemon Ricotta Pasta With Arugula Recipe. Happy cooking and sipping!

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