Vegan Atole Recipe

Vegan Atole {Warm Cinnamon and Corn Drink}

WebJul 23, 2021 · Here’s how: In a large saucepan combine almond milk, water, piloncillo, and canela. Bring to a boil over medium high heat. Reduce …

Rating: 4.7/5(3)
1. Combine milk, water, piloncillo, canela, and salt in a large saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and whisk to dissolve piloncillo.
2. Slowly add masa harina while whisking constantly with a wire whisk. Continue whisking until mixture is smooth and has thickened slightly, about 2-3 minutes.
3. Ladle into mugs and enjoy.

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Vegan Champurrado (Mexican Hot Chocolate Atole)

WebDec 9, 2015 · Instructions. Chill the canned coconut cream overnight the day before you want to make this. Make the whipped coconut cream and …

1. In a medium saucepan with a heavy bottom, whisk together the masa harina, muscovado sugar, cocoa powder, chili powder and salt. Whisk in the water until fairly smooth, then add the almond milk, cinnamon sticks and chocolate.
2. Place the pan over medium-high heat and bring to a simmer, stirring frequently. Reduce the heat to medium-low and continue simmering and stirring until the mixture is smooth and thickened to your liking, 10-15 more minutes. Taste, adding more spice if you like. Serve immediately, or remove from the heat and let stand until ready to serve; the champurrado will continue to thicken as it stands and the flavor of the cinnamon will deepen. Thin with almond milk or water if needed.
3. Meanwhile, make the whipped coconut cream. Without tipping or shaking the cans, remove the coconut cream from the refrigerator, open the cans, and scrape the thick cream from the top of the cans. Place in a large bowl or the bowl of a stand mixer with the powdered sugar and vanilla. Whip until soft peaks form, 2-3 minutes on medium-high. Taste, adding more sugar or vanilla if you like.
4. Ladle the champurrado into cups, top with a dollop of cream, a sprinkle of chocolate shavings, and serve immediately.

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