Vegan Champurrado Mexican Hot Chocolate Vegan Mexican

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Champurrado is traditionally made with fresh Masa and piloncillo but I know that most people don't have access to those. I made a version taught to me by my mom that gets the job done 😁 • Perfect drink for this chilly weather! Makes me want to wrap myself up like burrito and binge watch stuff on Netflix. hehe. • INGREDIENTS: • -4 Cups Plant Based Milk • -1 Tablet of Mexican Chocolate (I used Ibarra) • -1 Cinnamon Stick • -Zulka sugar or Piloncillo to taste (I used 1/4 cup) • -1/2 of corn flour dissolved in 2 cups of water* • 1. Place milk, tablet, cinnamon stick and sugar in a medium sized pot. Stir until tablet is dissolved , for about 5 minutes. • 2. Pour flour mixture in and simmer for an additional 10 minutes. (Mix the flour thoroughly with cold water separately in order to avoid getting lumps.) • 3. Serve hot and enjoy! • *The champurrado will thicken as it cools. If you want it thicker then add an additional 1/4 cup of flour. • • INSTAGRAM: @mexvegana_ • FB: Mexvegana • https://www.mexvegana.com • There It Is Kevin MacLeod (incompetech.com) • Licensed under Creative Commons: By Attribution 3.0 License • http://creativecommons.org/licenses/b...

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