Make delicious champurrado
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11⁄2 litres water
1 cinnamon stick
150g Mexican chocolate or any dark cooking chocolate 50g tortilla masa*
200g of piloncillo or another dark brown sugar
*If you can’t buy fresh tortilla masa, make it yourself using the recipe here.
- Crush the piloncillo sugar and place it in a large saucepan
- Add the chocolate, cinnamon stick and water
- Bring to a simmer over a medium-high heat
- While the mixture is coming to a simmer, combine the tortilla masa with a bit of water until well mixed
- Add the masa mixture to the saucepan, using a sieve to filter out any lumps
- Stir well and continue simmering for another 5-10 minutes while the mixture thickens, stirring occasionally
This is perfect for a chilly, rainy evening. For a creamier version, use a plant-based milk instead of water.
Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com