Vegan "Champurrado" (Mexican hot chocolate)
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actually mexican champurrado contains no milk which is the difference between champurrado and hot chocolate
3 years ago 8
All Comments (38)
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ESTO NNOOOO ES CHOCOLATE CALIENTE!!
ESTO SOLO ES CHAMPURRADO (atole de chocolate con masa y agua!!!)
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Viva Mexico.......¡¡¡¡¡¡¡
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this aint no mexican hot chocalote that some champurrado my N******.
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Champurrado is typically vegan by default. Only weirdos add milk, and Mexican chocolate doesn't contain milk either.
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filipino champurrado its much better i try that one before and its really good and its make with chocolate with rice dam when i eat it i was like wow was this i never knew this is way more better than our mexican champurrado
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"The Mexican version of hot chocolate",...What? The Olmec people of Mexico invented hot chocolate. FYI.
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champurrado is also eaten in the philippines
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um vegans eat chocolate. just dont eat milk chocolate. chocolate isnt bad for you
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@yoNumero1lilMija im a vegetarian too, but theyre vegan..so i understand the carob powder, but i could not be a vegan i love chocolate way too much :P
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whats bad about chocolate.geez ive been vegatarrian since i was too but im not into ristricting my diet all that much...i also eat mostly organic.how is chocolate bean bad
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Hmm...I've never heard of toasting the masa, as MereLee comments. How it's done at home is not with dry masa, but with already doughy masa. This is then dissolved by hand into milk, and then added to more milk in a pot. We also use Abuelita's Mexican solid chocolate and throw it in with the piloncillo. Then it's left to simmer until they melt. Of course, this is hardly the healthy method of the two. :)
gigo518 4 years ago 4
Yes, my Mexican friends make it with the doughy masa (at least in Mexico they did!). This way of making it is easier for people here in the US (since masa harina is easy to find) and it's also a shorcut, since it's way faster. Thank you for your comment.
healthfortoday 4 years ago
I find funny that they use the blender for that.
We prepare it on a little different way. We toast the masa (corn flour) on a fry pan. When it changes color (it gets a little darker) then is ready for the next step wich is boil it like she did. Never touch the blender at all, and the result is very thick and drinkable masa. If you dont toast the masa then you feel the dust on your throat.
MereLee 4 years ago
The main reason I use the blender is to make it easier to completely dissolve the carob powder. But you are right, most people make champurrado without the blender, dissolving the chocolate right in the pot.
healthfortoday 4 years ago