Rich Vegan Champurrado with Dark Chocolate and Spices

Ingredients

• 1 cup masa harina
• 3 cups water
• 2 cups soy milk
• 1 cup coconut milk
• 6 oz dark chocolate candy bars, chopped
• 4 oz jaggery, chopped
• 2 cinnamon sticks
• 1 tsp vanilla bean paste
• 0.25 tsp salt
• 0.25 tsp ground nutmeg
• 1 strip orange peel
• 0.125 tsp cayenne pepper
• 1 tsp instant espresso powder
• 2 tbsp agave nectar
• 0.25 tsp cardamom

Instructions

1. 1In a large pot, whisk together masa harina and 3 cups water until completely smooth. Set aside.
2. 2In a separate saucepan, combine soy milk, coconut milk, chopped dark chocolate, jaggery, cinnamon sticks, orange peel, nutmeg, cayenne pepper, instant espresso powder, and salt. Heat over medium heat, stirring until chocolate and jaggery are fully melted and the mixture is hot.
3. 3Slowly pour the hot chocolate mixture into the masa harina mixture, whisking constantly to prevent any lumps.
4. 4Return the combined mixture to medium-low heat. Cook, stirring frequently with a whisk or molinillo, until the champurrado thickens to a desired consistency, about 10-15 minutes.
5. 5Remove cinnamon sticks and orange peel. Stir in vanilla bean paste and optional agave nectar. Serve hot.