fab. vegan recipe of the day: Champurrado (Mexican hot chocolate)

Posted on January 10, 2013

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Today (10th January), Angelica Chavez posted a fab. vegan recipe on her Veltimera blog titled ‘Vegan recipe for Champurrado’.

‘… Every Christmas, my family makes our traditional Mexican drink Champurrado (one of my favorite things about the holidays!!). When you don’t have something so often, that is what makes it even more special; and since this drink only comes around twice a year, I go crazy for it! So, I decided to learn how to make it myself.

Champurrado is kinda the Mexican version of hot chocolate, but not really haha. It’s different because it has a thicker consistency and doesn’t actually taste like the typical chocolate flavor you’re probably used to.

I called my mom to ask her how to make this drink, but also asked about the version with cookies. The traditional Champurrado is made with just flour, but this recipe includes animal crackers.

These are the ingredients:

  • Water (changes with pot size)
  • 2 Bars of chocolate (I used Ibarra)
  • 3 Tbsp Cocoa Powder (which I added while making the recipe, so it’s not in the photo)
  • 3 Cups Milk (the traditional Champurrado uses condensed milk cans, but I used 8th Continent Soymilk in Vanilla)
  • 1 1/2 Cups Sugar
  • 1 Tbsp Cinnamon (I’m supposed to use the actual cinnamon sticks, but I hate when the woody stick gets in my cup so I prefer the powder cinnamon hehe)
  • 2 Cups Flour (Maseca, All-Purpose, or Minsa-which is the one I used)
  • 1 Bag of Animal Crackers (yes, they’re vegan, as long as they don’t contain milk in the ingredients) …

And this is how to make it! ^_^ :

1. Fill pot halfway with water and turn heat on to medium. This pot is 11″ in diameter and 6″ deep (tip: try to get a pot taller than this one because when the Champurrado is boiling, it rises) …

2. Add sugar, chocolate bars, chocolate powder, milk, and cinnamon into boiling water and stir …

3. On a bowl, mix the flour with water from the pot. The mix should turn liquidy, so add water little by little till it drips from a spoon somewhat easily. It shouldn’t be too watered down because you want the Champurrado to be thick. The reason why you mix the flour in a bowl with water first is because if you add it straight to the heating pot of water, it’s going to just lump up and not dissolve at all …

4. Add the flour mixture to pot of water and stir some more …

5. Now for the cookies, place them in a blender with a cup of water from the pot, and blend till it’s like the flour mixture …

7. Brace yourself! Now, you’re going to have to stir for about 35 minutes to an hour. Do not stop stirring, because if you do, it will stick to the bottom of the pan and burn …

Note: If when stirring and scooping up some Champurrado with a spoon to see how it drips, it’s not getting thick after 30 minutes, repeat steps 3 and 4 with a half cup of flour each time.

8. After turning off the heat, stir a bit more, and then let it sit till it cools. You can also scoop a cup and put it in the fridge to cool faster.

Voila! Champurrado ready! Enjoy your drink warm or cold, it’ll taste good in both. Even experiment if you want, using other types of cookies or other flavors like coffee. I’d love to hear any new ideas or questions, so let me know. :) …’

Read the recipe, view loads of images and add your comment online at http://veltimera.blogspot.co.uk/2013/01/vegan-recipe-for-champurrado.html

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