A Healthy Decadent Dark Chocolate Version of CHAMPURRADO
(Vegan & Gluten-Free Options)
Champurrado is a very popular drink in Mexico. I decided to make a decadent version of the drink with a few extras not found in the traditional recipe. It's basically a hot chocolate drink that is thickened with Masa which is a fine cornmeal that is used to make tortillas and more. Mexican chocolate has a unique distinct flavor due to its grainy texture, mixed with masa you have a thick and creamy chocolate drink. These versions are all gluten free and vegan. I used Taza cuz they have a wonderful 85% dark chocolate that I like. Dark chocolate is considered healthy chocolate for all its wonderful benefits if you eat at least 70% dark or higher. Some of those benefits include heart health, immunity boosting, lowers bad cholesterol, packed with minerals, regulates blood pressure, antioxidant, fights anemia and much more. If you are unable to find mexican dark chocolate, you can substitute with Cacao Powder.
I've also included a couple of other recipes of what you can do with leftover Champurrado.
Ingredients:
2 Cups of Almond Milk
2 cups of Water
1/2 cup Fresh Masa
2 disks of Taza 85% Dark Mexican Stone Ground Chocolate
1/4 cup Piloncillo (Substitute Jaggery, Muscovado or Brown Sugar or Sweetener of choice)
1/8 teaspoon of ground Anise
1 Cinnamon Stick
1 teaspoon of Vanilla Extract
1/8 teaspoon of Celtic Sea Salt
Directions:
In a saucepan, heat up the water and start adding the fresh masa little by little whisking the mixture together til its creamy and smooth. Add the rest of the ingredients, cook over medium heat stirring constantly until close to boiling. Reduce heat and simmer until it's thickened to your liking. You can make it frothy by using a molinillo or a stick blender.
NOTE: If you can't get fresh masa, you can substitute with 1/2 cup Masa Harina and 1/4 cup of water that you'll blend until smooth before adding all the other ingredients. Bob's Red Mill sells a dry Masa Harina, you can also find "Maseca" in many grocery stores.
Can't find masa or maseca? You can substitue with rice or oat flour. You can quickly make your own by putting 1/2 cup Oats or a 1/2 cup Rice into a blender and pulsing til its a flour consistency. It won't taste the same but it would still be pretty good.
Grain Free Version
Ingredients:
2 Cups of Almond Milk
2 cups of Water
1/2 cup of Sweet Potato or Pumpkin Puree
2 disks of Taza 85% Dark Mexican Stone Ground Chocolate
1/4 cup Piloncillo (Substitute Jaggery, Muscovado or Brown Sugar or Sweetener of choice)
1/8 teaspoon of ground anise
1 Cinnamon Stick
1 teaspoon of Vanilla Extract
1/8 teaspoon of Celtic Salt
Directions:
In a saucepan, heat up the water and start adding the thick puree little by little, whisking the mixture together til its creamy and smooth. Add the rest of the ingredients, cook over medium heat stirring constantly until close to boiling. Reduce heat and simmer until it's thickened to your liking.
CHAMPURRADO SMOOTHIE
(Liquado de Champurrado)
Ingredients:
1 cup of Champurrado
1/2 Frozen Banana
1/2 cup of Strawberries
1 teaspoon of Ground Flax
Option Toppings used: Cacao Nibs and Hemp Hearts
Directions:
Put all the ingredients together in a blender and pulse til smooth.
CHAMPURRADO LATTE OR FRAPUCCINO
Ingredients:
3/4 cup of Champurrado
2-4 oz of Espresso (Substitute strongly brewed coffee)
Optional: Extra sweetener and a pinch of Cinnamon
Directions:
Fora latte, just mix the ingredients together.
If making it a Frappuccino:
Add ice & blend.