In this dairy-free version of champurrado, almond milk forms the base for spiced hot chocolate thickened with masa harina, all decked out in coconut whipped cream and hella chocolate.
With inspiration from The View From Great Island
and Serious Eats
, this thickened Mexican hot chocolate goes down easy.
If you don't have access to masa harina, this works equally well with corn flour, such as Bob's Red Mill
brand (not to be confused with cornstarch).
The coconut cream is a must; it provides a cool, mild contrast and richness to the deep chocolate drink, so do be sure to chill your coconut cream for at least 2 hours (or full-fat coconut milk such as Thai Kitchen brand) for at least 12 hours before making.
Extra champurrado can be chilled for up to several days and reheated with a little extra almond milk if needed to thin the drink.
If dairy isn't an issue, this can be made with cow's milk and regular whipped cream.
If you want to booze it up, add a splash of dark or spiced rum to the champurrado or coconut cream.
To make the chocolate shavings, start with a bar of good chocolate. Scrape a side with a vegetable peeler (I like the T-shaped kind) to make tiny curls. Chill until needed.
Nutritional values are based on one of six servings.