This orange-scented dough, baked in the form of a crown, and topped with dried and candied fruits makes the traditional vegan Rosca de Reyes ( King Cake).

Yeast mixed with milk and a little but of flour in a red bowl

Rosca de Reyes is a key part of the feast of the Epiphany, Three Kings Day or Dia de Reyes in Mexico. This is also the day, that children receive gifts from the Reyes Magos (Magi) instead of Santa. Traditionally, the night before, the children leave a note for the Magi in their shoes, and place them under the Christmas tree or outside. The Magi respond by bringing them gifts the following morning, just as they brought gifts to the Christ child.

Mashed potato mixed with the yeast mixture in red bowl
Dough mixed in a stainless steel bowl

Family Traditions

The rosca is usually served with hot chocolate and eaten at any time of the day or all day. The fruit on the rosca is meant to represent the crown´s jewels, and inside the bread is a hidden small figurine of baby Jesus. The lucky person to find baby Jesus in their piece of bread is designated to bring tamales on  Feb. 2nd to the Feast of the Candelaria.

Dough hook inserted into dough to show stretchy consistency

Living on the border, our traditions are a mixture of Mexican and American customs. This being said, as a child Santa brought most of our gifts on Christmas, and the Reyes Magos filled our stockings with treats and small toys on Jan 6th. We continue this tradition with our children, but for them, the Three Kings bring them books!

pan-de-muerto2

What is Acitrón?

Not many people know this, but one of the candied fruits used to top the rosca is called acitrónAcitrón is made from a species of cactus, also know as biznaga, only found in Mexico.

Dough rolled out and formed into an oval shape, place on a sheet tray.

The candy is made by extracting the pulp from the cacti, cutting it into blocks, and cooking it in a simple syrup. The result is an opaque sugary block, firm to the touch, but soft and juicy on the inside. It is commercially sold in red and green tinted blocks or cut into strips. 

Risen vegan rosca de reyes dough with fruit decorations and sugar paste on it.

It is actually very hard to find because the cactus is at risk of becoming an endangered species. Most people nowadays use a quince paste or other fruit paste called ate in its place, but you can use whatever dried or candied fruit you prefer.

Vegan rosca de reyes on a pink back ground with a piece cut off.

The Recipe: Vegan Rosca de Reyes

  • I have substituted the eggs with potatoes, resulting in a moist, soft, and sweet bread.
  • I used Earth Balance for my vegan butter
  • For the fruit topping on my rosca I used candied oranges, cherries, and dried figs.
  • Add the plastic baby Jesus into the rosca after it has baked.
  • This recipe is very similar to my Pan de Muerto recipe.
Vegan rosca de reyes on a pink back ground with a piece set in front of it on a plate.
Vegan rosca de reyes on a pink back ground with a piece set in front of it on a plate.

Vegan Rosca de Reyes

This orange-scented dough, baked in the form of a crown, and topped with dried and candied fruits makes the traditional vegan Rosca de Reyes ( King Cake).
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: Mexican
Keyword: acitron, candied fruit, kings cake, vegan
Prep Time: 5 hours
Cook Time: 30 minutes
Total Time: 5 hours 30 minutes
Servings: 12 servings
Calories: 343kcal
Author: Dora S.

Ingredients

Ingredients

  • 1 pack Active dry yeast
  • ½ cup Soy milk room temperature
  • 3 1/3 cup Bread flour
  • ¾ cup Sugar, granulated
  • 1 tsp. Salt
  • 1 tsp. Orange zest
  • ¼ cup Orange juice
  • ¾ cup Potato, Yukon gold, cooked, mashed
  • ½ cup+ 1 tbsp. Vegan butter room temperature, cut into 1 inch pieces

Toppings:

  • Candied Cherries
  • Candied Oranges
  • Quince Paste
  • Guava Paste
  • Dried Figs

Sugar-Paste:

  • 1/3 cup Sugar granulated
  • 1/3 cup Vegan butter earth balance, softened
  • ½ cup All-purpose flour
  • ½ tsp. Vanilla extract

Non-egg Wash

  • 2 tbsp. Soy milk unsweetened
  • 1 tbsp. Maple Syrup
  • 1 Plastic baby Jesus (optional)

Instructions

  • In a medium bowl, dissolve the yeast in the soy milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min.
  • In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.
  • In a small bowl, whisk together the orange juice, mashed potato, and yeast-flour mixture. Add to bowl with the flour mixture and mix on low until the dough begins to incorporate.
  • Add the ½ cup + 1 tbsp. of softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is stretchy but not sticky.
  • Place the dough in a large oiled bowl, cover with a towel and let rise for 1 to 1 ½ hours, or until doubled in size.
  • Punch down the dough and lay on a floured surface. Roll out the dough into a log shape and bend the ends around to form a circle. Press edges together to avoid separation. Insert plastic baby Jesus and press the dough to cover the hole.
  • Place the rosca on a parchment lined sheet tray and cover with a towel and let rise for 1 hr. in a warm place (70- 75F) or until double in size.
  • Meanwhile preheat the oven to 350F.

To make the sugar paste:

  • Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon and mix well. Knead lightly to fully incorporate. It should have the consistency of a soft play-dough. If it’s too sticky or wet add flour in small amounts until you’ve reached the right consistency.

To Make the non-egg wash:

  • In a small bowl combine the soy milk and maple syrup to make the non-egg wash.
  • Brush the rosca with the non-eggwash. Roll or flatten out sugar paste and add to the different sections of the rosca. Distribute the dried fruit on the rosca. Let rise for 30 more minutes.
  • Bake for 25 to 30 minutes or unitl the bottom of the rosca is golden brown. Remove from the oven and let cool on a rack. Let bread cool slightly before eating.

Notes

My favorite vegan butter is Earth Balance.

Nutrition

Calories: 343kcal | Carbohydrates: 51g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 278mg | Potassium: 131mg | Fiber: 2g | Sugar: 20g | Vitamin A: 482IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg

I have done it! After three failed attempts, here is the best marranitos recipe (Mexican piggy cookies) ever, and it’s vegan!!. Ok, I might be a little too excited about this one, but hear me out. This is my favorite pan dulce, you can ask any of my family members, and they will be sure to tell you I have eaten many marranitos in my life!

Piloncillo syrup for making this marranitos recipe

A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie. This version is the perfect combination of a pastry and a cookie. It is made with a combination of whole wheat and white flour and infused with a piloncillo, star anise, clove, and cinnamon syrup.

Flour mixed with piloncillo syrup in a stainless steel bowl

I’ve reworked this recipe from a couple years ago to include a good amount of fat. When I first created this recipe I was trying to be no-oil, but quickly realized that I just can’t do it. I do try to limit the amount of oil that I use in cooking, but when it’s something as delicious as this marranito pan dulce fat is good once in a while. 

 

Dough mixed in a stainless steel bowlThey taste just as they should, so much so, that the kids ate them so fast I hardly had time to photograph them. We dunked them in the thickest Mexican hot chocolate.

Marranitos lined up on a sheet tray getting ready to bake

The Recipe: The Best Vegan Marranitos

  • I recommend eating the marranitos by dunking them in hot chocolate or coffee.
  • If you would like to make these without fat you can substitute the amount of vegan butter with apple sauce.
  • You can find the marranitos cookie cutter that I used right HERE Enjoy!

Here is the best vegan marranito (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

Marranitos

A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie.
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: Mexican
Keyword: cochinitos, cochitos, pan dulce, piloncillo
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 large marranitos
Calories: 170kcal
Author: Dora Stone

Ingredients

Piloncillo Syrup

  • 2/3 cup Water
  • 1 cone Piloncillo, (8 oz)
  • 2 Cloves, whole
  • 1 stick Mexican cinnamon (2 inches)
  • 1 Star anise

Marranitos

  • 1 cup + 2 tbsp. Flour, all-purpose
  • 1 cup Flour, whole wheat
  • 1 tsp. Baking soda
  • 1 tsp. Baking powder
  • 1/3 cup Vegan butter, melted
  • 1/2 cup Piloncillo syrup

Instructions

To make the Piloncillo Syrup

  • Place water, piloncillo, cinnamon, clove, and star anise in a medium saucepot set to medium heat. Simmer slowly and stir until the piloncillo dissolves. Continue to simmer until the mixture has the consistency of natural maple syrup. Remove from heat and let cool slightly. Strain. (For this recipe we will only be using 1/2 cup of the piloncillo syrup. You can save the rest to use later.)

To make the marranitos

  • In a large bowl, combine the whole wheat and all-purpose flours, baking powder, and baking soda.
  • Combine 1/2 cup of the piloncillo syrup with the melted butter and mix well.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until the dough begin to comes together.
  • Use your hands to incorporate the dough together and form a ball. The dough will be on the wet side.
  • Cover in plastic wrap and place in the fridge for 30 - 1 hour.
  • Preheat oven to 350F.
  • Remove the dough from the fridge and roll out on a floured surface to 1/3 inch thickness.
  • Use a large pig-shaped cookie cutter to cut out the dough and place them on a parchment-lined sheet tray.
  • Reform the dough scraps into a ball and roll out again to cut out more marranitos. Repeat this process until you cannot cut out any more.
  • Bake for 12-15 minutes or until the marranitos are golden brown on the bottom.
  • Remove from oven and let cool slightly.

Notes

 If you would like to make these without fat substitute the vegan butter with apple sauce.

Nutrition

Calories: 170kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Calcium: 36mg | Iron: 1mg
Marranitos sitting by a cup of hot chocolate and a blue napkin
marranito being dipped into hot chocolate in a talavera cup

These beautiful freshly baked empanadas de camote are filled with sweet potato, slowly simmered in cinnamon and anise. The dough is hand-kneaded and rolled out, then baked with the fragrant sweet potato filling. I like to eat them right out of the oven with a steaming cup of Mexican hot chocolate.

Sugar, anise, and cinnamon syrup in a small stainless steel pot
Flour and sweet potato syrup in a large glass bowl

I used to think empanadas were a Mexican thing but soon discovered that almost every country has their own version. Whether they are sweet or savory, they are incredibly delicious, easy to eat, and the perfect food on the go.

Flour mixture mixed together in glass bowl
Kneaded dough on a wooden surface

Empanadas by Doña Consuelo

This recipe was given to me by Doña Consuelo, a friend of my cousin Esperanza. Doña Consuelo had heard that my little nephew has severe allergies and can’t enjoy most of the pan dulce available in our town, so she graciously shared her recipe for these empanadas de camote, which just so happen to be vegan.

Cubed sweet potatoes cooking in a stainless steel pot

Doña Consuelo is one of those OG cooks that has never written down a recipe, and measures everything by fistfuls. So my beautiful cousin had her over to her house and had her recreate the recipe, and then proceeded to measure every fistful of flour and pinch of anise. She passed the recipe to me and I couldn’t wait to share it with you.

Mashed sweet potato in a glass bowl

I decided to pay her a visit to thank her for the recipe and just chat. Sitting in her living room, lamenting that she could no longer use her hands to knead the dough or make them for her family (she has arthritis), she reminisced about the traditional candies that are hand made in Múzquiz, her home town. She talked about the treats she ate as a child, and how she wished they were made with the same quality today.

Sweet potato plopped in the middle of dough disk

All of this has me pondering on the importance of passing down family recipes and adapting them for the new generation. Food is such an important part of our culture and we shouldn’t let the traditional recipes disappear with the previous generations. Save your family recipes!! Make them vegan, make them yours!

Empanadas ready to bake on a sheet tray

The Recipe: Empanadas de Camote

  • The original recipe called for vegetable shortening, but I have substituted it for coconut oil, but you could also use melted vegan butter.
Chef Dora and Doña Consuelo posing for a photo
  • I also reduced the amount of sugar (believe it or not!), but you can sub with piloncillo, sugar in the raw or muscovado sugar.
  • I used the orange-fleshed sweet potatoes.
Empanadas de camote on a blue plate, cup of coffee and cinnamon stick
A close up of an empanada de camote cut in half.
Empanadas de camote on a blue plate, cup of coffee and cinnamon stick. The top empanada is cut in half showing the filling.

Empanadas de Camote (Sweet Potato Empanadas)

These beautiful freshly baked empanadas de
camote are filled with sweet potato, slowly simmered in cinnamon and anise.
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: Mexican
Keyword: mexican sweet potato empanadas, sweet empanadas, sweet potato
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 16 empanadas
Calories: 321kcal
Author: Dora S.

Ingredients

Sweet Potato Syrup:

  • 2 1/2 cups Water
  • 2 Ceylon cinnamon sticks, 2 inches long
  • 1 ½ tsp. Anise seed
  • 1 ½ cups Sugar, granulated
  • 1.6 lb. Sweet potato, peeled, cut into large dice (About two large ones)

Empanada Dough:

  • 17.6 oz. All-Purpose flour
  • 2 ½ tsp. Baking powder
  • 2/3 cup Melted coconut oil (the original recipe used shortening)
  • ¼ cup Sugar
  • 1 tbsp. Ground cinnamon
  • 1 1/3 cup Sweet Potato Syrup (see above)
  • ¼ cup Aquafaba liquid of a can of chickpeas

Instructions

To make the syrup:

  • Combine the water, cinnamon sticks, anise seed, and sugar in a small pot. Bring to a simmer over low heat and simmer softly for 30 min. Strain. Reserve 1 1/3 cups of the syrup and set aside.
  • Pour the rest of the sweet potato syrup in a small pot and add the sweet potato. Bring to a very low simmer, cover, and let cook for 45 min. (It’s going to seem like it’s not enough liquid to cook the sweet potatoes, but we’re basically going to steam them in the syrup. As they cook they will release liquid as well.) Drain and mash with a fork.
  • While the sweet potatoes are cooking, in a large bowl mix the flour, baking powder, sugar, and cinnamon. Add the melted coconut oil and mix well.
  • Add sweet potato syrup and mix.
  • Transfer dough to a floured surface and knead for about 10 minutes or until the dough has come together is elastic and smooth, but not sticky. Let it rest for 45 min.
  • Preheat oven to 350F.
  • Divide the dough into 16 equal portions and roll them into balls ( 2 oz. each). On a lightly floured surface roll out the dough 1/4 inch thick.
  • Place 1 tbsp. of the filling in the middle of the dough round. Fold the dough over to enclose the filling, and crimp the edges with a fork to seal or seal them decoratively as the Argentinians do. Pierce each empanada three times with a fork near the crimped edge.
  • Brush with aquafaba and bake for 35 – 40 min. or until the empanadas are golden brown on the bottom.

Notes

The original recipe called for vegetable shortening, but I have substituted it for coconut oil, but you could also use melted vegan butter.
I also reduced the amount of sugar (believe it or not!), but you can sub with piloncillo, sugar in the raw or muscovado sugar.

Nutrition

Serving: 1empanadas | Calories: 321kcal | Carbohydrates: 56g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 29mg | Potassium: 275mg | Fiber: 3g | Sugar: 24g | Vitamin A: 6435IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

This vegan arroz con leche is creamy, delicious, and easy to make. It is topped with a sprinkle of freshly ground cinnamon and studded with raisins. I love it when it’s served cold on a hot day, but in the winter nothing beats a cup of warm arroz con leche. It’s one of those classic Mexican desserts that you make over and over again.

Milk and rice cooking in a large pot with a cinnamon stick.

Mexican Arroz con Leche

Mexican rice pudding is the perfect combination of milk, sugar, cinnamon, rice, and raisins. Depending on what region of Mexico you grew up in you might have added fresh fruit, orange or lime zest, and even rum.

Raisins added to the pot with the rice and milk.

Did you know that there are many versions of arroz con leche? There is Dominican, Costa Rican, Cuban, Puerto Rican, Guatemalan….and the list goes on and on. Most of them are similar but each country has its own variation that makes it unique. In Puerto Rico they use coconut milk, in Spain they add orange zest, in Cuba, they add condensed milk, and in Jamaica, they add allspice or nutmeg.

A wooden spoon full of vegan Mexican rice pudding suspended over a pot.

But it doesn’t matter what country you are from, arroz con leche evokes memories of the smell of cinnamon and a big pot of boiling milk on the stove, and the song, “ Arroz con leche, me quiero casar con un señorita…..”

How to Make Arroz con Leche Vegan

To make this arroz con leche without dairy I did a test between three different types of plant milk: soy milk, oat milk, and almond coconut milk. I used the same recipe for all of them and had some really picky taste-testers (my children) evaluate the results.

Two glass cups of vegan arroz con leche surrounded by cinnamon sticks and raisins.

The Test: Soy milk, Oat Milk or Almond Milk

The clear winner of the taste test was soy, then oat milk, and in the last place was almond-coconut milk. Soy milk resembled cow’s milk the most because of the high-fat content. The one that was made with oat milk was deliciously sweet, but it gave it a yellowish color and it wasn’t as creamy as the soy milk. The almond-coconut milk was creamy but did have a distinctive taste of coconut. My kids loved all of them, but they preferred the soy by far. I know a lot of people don’t do soy, so if you don’t, I recommend the oat milk instead.

A close up of vegan Mexican rice pudding with raisins with the spoon digging in.

The Recipe

  • You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best.
  • Oat milk also makes a yummy arroz con leche.
  • You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk.
  • I decided to use long-grain rice because it’s what is most accessible, but using short-grain rice will give a creamier result.
Vegan arroz con leche in a glass goblet with a golden spoon inserted into the cup.

Vegan Arroz con Leche

Vegan Arroz con Leche, a traditional Mexican classic made dairy-free with soy milk, cinnamon. and raisins.
5 from 3 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: Mexican
Keyword: cinnamon, dairyfree, raisins, rice pudding, vegan
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 8 people (Serving size 1/2 cup)
Calories: 311kcal
Author: Dora S.

Ingredients

  • 1 cup Long grain-rice
  • 1 Ceylon cinnamon stick 2 -inch
  • 3 cups Water
  • 4 cups Soy milk
  • ½ – 1 cup Sugar or your sweetener of choice
  • ½ cup of raisins optional

Instructions

  • In a large pot combine water, cinnamon stick, and rice. Bring water to a simmer and simmer slowly for 15 min.
  • Add soy milk to the pot and simmer for 10 more minutes.
  • Add ½ – 1 cup of the sugar (depending on desired sweetness), and simmer for another 10 minutes or until the arroz con leche has reached the right consistency.
  • Remove from the heat, add raisins, and let the rice cool slightly. It will thicken as it cools.
  • Sprinkle with ground cinnamon before serving. Serve warm, or let cool in the refrigerator and serve cold.

Notes

You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best. Oat milk also makes a yummy arroz con leche. You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk. I decided to use long-grain rice because it’s what is most accessible, but using short grain rice will give a creamier result.

Nutrition

Serving: 0.5cups | Calories: 311kcal | Carbohydrates: 68g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 268mg | Fiber: 2g | Sugar: 40g | Vitamin A: 464IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 1mg

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

This vegan key lime pie ice cream is a play on my favorite Mexican dessert, carlota de limón. (In Mexico it is also known as pay de limón ice cream.) A tangy and sweet key lime-coconut milk base is churned until it is light and creamy and then mixed with crumbled vegan Maria cookies It has the perfect ratio of cookies to ice cream with that classic lime flavor that is a Mexican favorite.

Coconut milk and lime mixture in a blender container.

Ice Cream in Mexico

Mexico loves ice cream. You can find hand-churned ice cream made in huge stainless barrels and being sold on the street. Mexican ice cream is famous for being made with ripe and juicy seasonal fruit. You can find classic flavors like mango, strawberry, and chocolate, and some unconventional flavors like corn rose petal, and tres leches.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Mexican Ice Cream is similar to gelato since the fat content is much lower than American ice cream, so it is creamy and delectable yet light and refreshing. You can also find ice cream at paleterias or neverías. The most famous one is La Michoacana. To find vegan ice cream simply ask for nieve de agua, which means it’s made with a water base.

Making vegan ice cream

Ice cream is one of my favorite things in the whole wide world and I’m so glad that there are many vegan options available at grocery stores. My favorite hands-down is Nada Moo, but if you want to make your own ice cream I recommend the FoMu Ice Cream cookbook. If you’re looking for an ice cream machine I use the Cuisinart 2-Quart Ice Cream Maker. What’s your favorite ice cream flavor???

Pay de Limon ice cream in stacked glass bowls with a golden spoon digging into it.

The Recipe: Vegan Key Lime Pie Ice Cream

Key Lime vs Persian Lime

For this ice cream, I recommend you use key limes which are small and have a stronger and tangier flavor than Persian limes.

Vegan Key lime pie ice cream in a quart container with a purple ice scream scoop digging in

Vegan Maria Cookies

If you live in Mexico the Maria cookies from the Soriana brand are accidentally vegan. If you live in the US I found that Mcvities Rich Tea Cookies are also vegan and can be found on Amazon. If you can’t find either of them you can use vegan graham crackers to make this ice cream.

Vegan Key lime pie ice cream in stacked glass bowls with a golden spoon digging into it.

Vegan Key Lime Pie Ice Cream

This vegan key lime pie ice cream is a play on my favorite Mexican dessert, carlota de limón. (In Mexico it is also known as pay de limón ice cream.) A tangy and sweet key lime-coconut milk base is churned until it is light and creamy and then mixed with crumbled Maria cookies.
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American, Mexican
Keyword: coconut milk, key lime, maria cookies
Prep Time: 5 minutes
Cook Time: 25 minutes
5 hours
Servings: 8 servings (1 quart)
Calories: 174kcal
Author: Dora S.

Ingredients

  • 2 cups Canned Coconut milk unsweetened
  • ¼ cup Granulated sugar
  • 1/3 cup Agave nectar
  • 1/3 cup Fresh key lime juice or regular lime juice
  • ½ cup Crumbled Maria cookies see note

Instructions

  • Place the coconut milk, lime juice, sugar, and agave nectar in the blender and process until smooth.
  • Let the mixture cool in the refrigerator for at least two hours, preferably overnight.
  • Once the mixture is cold, add it to your ice cream machine and churn according to the machine’s instructions. It could take anywhere from 15 to 25 minutes.
  • During the last couple of minutes of churning add the crumbled cookies to the ice cream.
  • Transfer the ice cream (it will look like soft-serve a freezer-safe container with a lid and freeze for at least 5 hours.
  • Enjoy!!

Notes

  • To crumble the Maria cookies, place them in a Ziploc bag and pound them with a rolling pin.
  • If after freezing the ice cream is too hard, leave it out at room temperature to soften a little bit.

Nutrition

Calories: 174kcal | Carbohydrates: 17g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 37mg | Potassium: 144mg | Fiber: 1g | Sugar: 13g | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

 

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

This sweet-yet-tart vegan raspberry ice cream is deliciously creamy, along with a crunchy almond-oat topping. It is made with full-fat coconut milk, fresh raspberries, agave, organic cane sugar, and sea salt. It’s amazing how just a handful of natural ingredients make an irresistible, all plant-based treat!

Cover of the book Incredible vegan ice cream, 3 balls of ice cream surrounded by cones on top of a chalkboard surface.

Incredible Vegan Ice Cream

This recipe is from the book Incredible Vegan Ice Cream by Deena Jalal. Deena is the founder and owner of the beloved Houston ice cream shop FoMu Ice Cream, and she has infused this book with the same creamy indulgent flavors you can find in her store.

Close up of two vegan raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Ice cream is one of my favorite things in the whole wide world, so I was thrilled to receive this book! There are 60 vegan ice cream recipes, and we love every single one we’ve tried. I especially enjoyed that the ice cream isn’t overly sweet. Some of my favorite flavors so far are blueberry shortbread, bourbon maple walnut, chocolate stout, roasted banana cinnamon, and apple cider donut. All of the ice creams are made with coconut milk, so if you’re allergic to coconut this book isn’t for you.

Little girl with pigtails, blue eyes, and olive skin holding a sugar cone with raspberry ice cream topped with two raspberries

Mexico has a wonderful history of handmade ice cream made with natural ingredients, and I thought this vegan raspberry ice cream would fit perfectly with my collection of Mexican desserts. In Mexico, ice cream making dates back to pre-hispanic times when the Teotihuacanos would collect ice from the top of the volcanoes and serve it with honey and fruit. Today, ice-cream making is a craft passed down from generation to generation. I’m so excited to apply the techniques and recipes from this book to recreate my favorite Mexican flavors.

4 scoops of vegan raspberry ice cream in small cups with a silver spoon.

Making Vegan Ice Cream is Easy!

Making vegan ice cream is actually so much easier than making traditional ice cream because you don’t have to make a custard base, and when you follow the Mexican tradition of using the freshest and ripest fruit, your vegan ice cream will be nothing but luscious, rich, and sweet. All you have to do is blend the ingredients to make the base, then churn in an ice cream maker.

Boy in an orange shirt with a surprised face holding an ice cream cone with raspberry ice cream

The Recipe: Vegan Raspberry Ice Cream with Almond Crumble

  • Full-fat coconut milk is the best plant-milk to use for this recipe.
  • Use fresh raspberries for the best flavor.
  • You can use your favorite store-bought granola to save time.
  • After freezing, set the ice cream out for 5 – 10 minutes to soften before serving.
  • It will keep well in the freezer for a couple of weeks in an airtight container.

Two raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Two raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Vegan Raspberry Ice Cream with Oatmeal Crumble

This sweet-yet-tart vegan raspberry ice cream is deliciously creamy and speckled with a crunchy almond-oat topping, and made with coconut milk.
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: Mexican
Keyword: almonds, dairyfree, oatmeal, raspberry
Prep Time: 5 minutes
Cook Time: 20 minutes
5 hours
Total Time: 5 hours 25 minutes
Servings: 10 Servings (1 quart)
Calories: 277kcal

Ingredients

Ice Cream Base

  • 1 pint Fresh or frozen raspberries
  • 2 cups All-natural canned coconut milk
  • 3 tbsp Organic unrefined cane sugar
  • ¼ cup Agave
  • Pinch of sea salt
  • ¾ cup Oatmeal Crumble cooled to room temperature, or neutral granola

Oatmeal Crumble

  • 1 cup Whole Rolled Oats
  • 2/3 cup Oat flour (or oats ground into flour)
  • Pinch Sea Salt
  • 1 tbsp. Ground flaxseed
  • 1/3 cup. Light brown sugar
  • 1 tbsp. Melted coconut oil
  • 1/4 cup Organic agave
  • 1 tsp. Pure vanilla extract

Instructions

Ice Cream Base

  • Start by making the raspberry purée. In a high-speed blender or food processor, purée the fresh or frozen red raspberries until they’re smooth. Set aside ½ cup (120 mof the purée. Use a high-speed or immersion blender to thoroughly mix the remaining purée, coconut milk, sugar, agave, and salt. Chill the mixture for at least 1 hour, or overnight.
  • Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and it should look like soft serve when it’s finished. Transfer the churned ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Gently fold the crumbled oats into the base until they’re evenly distributed. You want to be sure to maintain the air that was churned into the base for the best texture. Smooth the top, cover the container, and freeze the ice cream for at least 5 to 6 hours, or until it is set. Don’t skimp on time—this ensures the best quality and shelf life of the ice cream.
  • For an ideal texture, set the ice cream out for 5 to 10 minutes before serving it. It will keep well in the freezer for a couple of weeks in an airtight container.

Oatmeal Crumble

  • Preheat your oven to 350°F. Grease a parchment-lined baking sheet tray and set it aside. Combine the whole oats, oat flour, salt, flax, and brown sugar in a large bowl. Mix the ingredients with a wooden spoon or spatula until everything is evenly distributed. Add the coconut oil, agave, and vanilla to the bowl and mix until all the ingredients are well combined.
  • Pour the crumble onto the baking sheet tray. Bake it for approximately 15 minutes, or until it is golden brown. Stir the crumble while it's baking at 5 and 10 minutes to help break it into small chunks.
  • Allow the crumble to cool completely before storing it in an airtight container. It will keep for 1 week at room temperature but can be frozen for up to 1 month.

Notes

  • Full-fat coconut milk is the best plant-milk to use for this recipe.
  • Use fresh raspberries for the best flavor.
  • You can use your favorite store-bought granola to save time.
  • After freezing, set the ice cream out for 5 - 10 minutes to soften before serving.
  • It will keep well in the freezer for a couple of weeks in an airtight container.

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Sodium: 12mg | Potassium: 252mg | Fiber: 5g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 3mg

Disclaimer: I received a free copy of this book to write this review. That being said, all thoughts and opinions are my own.

Cinco de Mayo may not be celebrated in Mexico as it is here in the US, but as a Mexican, let me tell you, I will take any excuse to celebrate what a beautiful country Mexico is!! Since you can’t celebrate Mexico without a party, I have done all the searching for you and created the perfect Cinco de Mayo party menu. Here are 22 of my favorite vegan Cinco de Mayo party food ideas.

History of Cinco de Mayo

Cinco de Mayo is the commemoration of the battle of Puebla, that took place in 1862 in the Franco-Mexican war. The Mexican triumphed over the French in an unexpected battle of 6,000 French troops, against only 2,000 Mexicans! The battle was only one of many in the Franco-Mexican war, but the victory emboldened the resistance movement.

Cinco de Mayo in the U.S.

In Mexico, Cinco de Mayo is a minor holiday, the big celebrations confined to the city of Puebla. However, in the U.S. this special date has become a celebration of Mexican culture and heritage. It was in the 1960s that Chicano activists took this holiday as their own, perhaps because they identified with the values of the indigenous Mexicans that had triumphed over the French. Later Cinco de Mayo was commercialized and morphed into what it is today.

22 Vegan Cinco de Mayo Party Food Ideas

Phew!! I think I totally nerded out on you there. Anyway, here are the recipes. Enjoy!!

1. Vegan Taco Pizza

a pizza topped with guacamole in the center and surrounded by veggie tacosSweet Simple Vegan

100% vegan and oil free viral taco pizza, filled with portobello mushroom veggie fajitas and topped with salsa and creamy guacamole. Find the recipe here. 

2. Vegan California Burrito

large burrito filled with mushroom asada, fries, pico de gallo, guac and salsaDora’s Table

This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. Find the recipe here. 

3. Watermelon Salsa

Watermelon salsa in a large white bowl surrounded by cherry tomatoes, mint, and chipsWhitney Bond

This watermelon salsa is refreshing, flavorful and will be the hit of the summer! Cubed watermelon, cherry tomatoes, onion, mint, cilantro, serrano peppers, and lime juice make an amazing combination. Find the recipe here. 

 

4. Vegan Tres Leches Cake

a slices of vegan tres leches cake topped with a strawberry for cinco de mayo party food ideasDora’s Table

This vegan tres leches cake is a sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries. Find the recipe here.

5. Vegan Jackfruit Taquitos

flautas or taquitos in an oval green plate surrounded by a red towel limes and avocado                        Cadry’s Kitchen

These vegan taquitos are filled with delicious jackfruit carnitas. They can be made in the air fryer or oven. Perfect for dipping into guacamole, salsa, or cashew queso. Find the recipe here.

6. Vegan Jalapeño Queso

Vegan nacho cheese in a cast iron skillet surrounded by chips and a bowl of salsaPlant Based Scotty

Vegan Jalapeño Queso! All the cheesy flavor without the cow. Made with a mixture of potatoes, carrots, green chiles, and spices. Find the recipe here.

7. Spicy Avocado Sauce for Tacos

a taquito being dipped in a creamy avocado sauce for cinco de mayo party food ideasDora’s Table

This creamy and spicy avocado sauce is a great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas, but it would also make a great addition to some vegan enchiladas. Find the recipe here.

8. Churro Bites

Churro bites on a sheet tray lined with parchment paperThe Belly Rules the Mind

These homemade churros bites – churros muffins are coated in cinnamon sugar and are kind of like a cross between a muffin and a donut hole. Find the recipe here. 

9. Cauliflower Ceviche

Cauliflower ceviche with red onion, tomato, cilantro in a green bowl surrounded by chips                         Veggies Save the Day

A traditional Latin American seafood dish gets a makeover when you use cauliflower to make this ceviche. Serve with chips! Find the recipe here.

10. AirFryer Potato tacos

air fryer potato mini tacos on a large black platter with three sauces in the center                             Vegan Huggs

Crispy mini potato tacos made in the air fryer. Perfect for dipping in guacamole and salsa. Find the recipe here. 

11. Frozen Strawberry Margaritas

strawberry frozen margarita in a cactus margarita glass for cinco de mayo party food ideas                      Thyme and Love

These fruity margaritas are made with silver tequila, fresh squeezed orange juice, lime juice, and frozen strawberries. They are naturally sweetened with agave nectar. Find the recipe here.

12. Pastelitos de Guayaba

a large plate filled with guava pastelitos and a smaller plate with two pastelitos in focusFried Dandelions

Pastelitos de Guayaba are a delicious dessert, popular in bakeries all over Latin America!  You’ll love making these simple treats in your own kitchen! Find the recipe here.

13. Homemade Tortilla Chips

homemade chips on a white plate with avocado and salsa      Isabel Eats

These homemade tortilla chips are the centerpiece of every party. They’re crispy, crunchy, and won’t crumble and fall apart when dipping and snacking! Find the recipe here. 

14. Mango Tomatillo Guacamole

large white bowl filled with guacamole topped with pineapple and jalapeño                                           Flavor the Moments

Mango Tomatillo Guacamole is creamy guacamole with a blend of sweet and savory flavors that will keep you coming back for more! Find the recipe here. 

15. Pico de Gallo

pico de gallo salsa in a white bowl for cinco de mayo party food ideas                                       Dora’s Table

This is pico de gallo, a raw salsa that consists of jalapeño, tomato, onion, cilantro, and lime juice. That’s it! Find the recipe here.

16. Vegan Jalapeño Poppers

Jalapeño poppers on a large rectangular plate sprinkled with cilantro and cremaThis Savory Vegan

Now you can enjoy jalapeno poppers without any dairy! Filled with vegan cream cheese, onion, garlic, and chipotle peppers, and topped with a crunchy bread topping. Find the recipe here.

17. Watermelon Paleta Shots

3 watermelon paletas stacked on top of each other over a dark backgroundDora’s Table

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water. Find the recipe here.

18. Vegan Crunchwrap Supreme

vegan crunch wrap stacked on top of each other with sauce dripping down the sides                                           Veganosity

Stuffed with spicy taco filling, spinach, tomatoes, and creamy vegan cheese sauce, plus crunchy tostada shells, and then wrapped up tight in a flour tortilla. Find the recipe here.

19. Crispy Baked Avocado Fries

avocado fries on a large oval plate surrounded by a blue and white towelFrom my Bowl

These Baked Avocado Fries are oven-baked and oil-free, but still crispy and tasty! Vegan, Gluten-Free, and only 7 ingredients. Find the recipe here. 

20. Strawberry Margarita Pie

strawberry margarita vegan cake with a swirled berry topping and decorated with slices of limes               Fragrant Vanilla Cake

A creamy strawberry-lime filling laced with tequila and swirled with a strawberry puree is placed on a simple no-bake crust with quinoa flakes, coconut, almond meal, and dates. It’s a deliciously cold and sweet treat. Find the recipe here. 

21. Vegan Nachos

vegan nachos in a large oval platter on a teal backgroundLoving it Vegan

Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole. Ultra-cheesy, spicy and fully loaded, better than a restaurant! Find recipe here.

22. Esquites (Corn in a Cup)

two mason jars filled with elote, cheese, mayo         The Nut-Free Vegan

Esquites Mexican Corn Cups, sweet corn, mayonnaise, vegan cotija cheese, chile powder. Find recipe here. 

This Vegan Tres Leches cake is nothing short of a dream. A dream come true!! A sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries.

Glass bowl filled with the ingredients to make vegan tres leches cake

I had avoided veganizing this recipe for so long, thinking that I couldn’t possibly get it right or that I had to make vegan condensed milk, and who has time to make vegan condensed milk?? I don’t know why, but inspiration finally hit and this vegan version of homemade tres leches cake was born.

Tres leches cake batter in a glass bowl with a blue whisk

What is Tres Leches Cake?

Tres leches (three milks) cake is traditionally a vanilla sponge cake soaked in condensed milk, evaporated milk, and cream (media crema). It is topped with whipped cream and berries or assorted fruit, and sometimes cinnamon. On occasion, rum or rompope (a sort of Mexican eggnog) is added to the milk mixture. To make this vegan I decided to use almond, macadamia nut, and oat milk. The combination proved to be ridiculously good!

Tres leches cake resting on a rack

Tres Leches Cake History

This is a tricky one. Some say that tres leches cake originated in Nicaragua, but Mexico certainly claims it as its own, and Cuba and Puerto Rico have their own versions of well. Tres leches cake became popular in Latin America in the 19th century, possibly due to Nestle publishing a recipe in the back of its cans of condensed milk. They, however, did not invent it, even before then you can find various versions of milk-soaked cakes way before the 19th century. Without a doubt, there is some influence of European colonization, thus there are some who believe tres leches is a new world version of  European milk soaked cakes topped with cream, like tiramisu.

Milk being poured on tres leches cake in a red baking dish

 

The Challenges of Making an Authentic Tres Leches Cake Vegan

It wasn’t as difficult as I had imagined, because I decided to completely leave out the condensed milk. Instead, I combined three plant-based milks with sugar and reduce the liquid by 1/3. The cake itself was the biggest challenge. The cake needed to be dry or maybe not dry, but at least not overly moist. The omnivore version is made without oil and mostly eggs which presented a huge problem in the vegan version. After 4 tries I came up with a cake that is dry enough to absorb the milk, but strong enough to not become mush instantly.

A slice taken out of a tres leches cake in a red baking dish

I tried 2 types of coconut whipped cream. I decided not to make my own but go with a store-bought option. First I tried So Delicious Coco Whip which turned out too sweet and heavy for my taste for this cake. I settled with Reddi-whip’s Coconut Whipped Topping which is light and airy, and not too sweet.

Tres leches cake on a white plate topped with a sliced strawberry

 

The Recipe: Vegan Tres Leches Cake

  • It’s very important to make the cake the day before so you can let it sit out and dry out a little bit.
  • This cake is not meant to be eaten without soaking in milk!! You’ve been warned.
  • I used almond, macadamia nut, and oat milk, but you can use any combination you prefer. If you like coconut, I suggest coconut milk.
  • Top with strawberries or assorted berries. The acid in the berries cut the sweetness of the cake.
  • This cake will not keep for more than a day, it will get too mushy, so try to eat it all in one day.
  • If you want to make your own whipped topping I recommend this recipe.
  • Enjoy!!

Tres leches cake on a white plate topped with a sliced strawberry

Tres leches cake on a white plate topped with a sliced strawberry

Vegan Tres Leches Cake

This Vegan Tres Leches cake is nothing short of a dream. A dream come true!! A sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: Mexican
Keyword: tres leches cake, vegan mexican recipes
Resting Time: 10 hours
Total Time: 2 hours
Servings: 10 Servings
Calories: 299kcal
Author: Dora S.

Ingredients

Cake:

  • 1 ½ cups Almond milk, unsweetened
  • 1 ½ tsp. White vinegar
  • 2 tsp. Vanilla extract
  • 2 ¼ cups All-purpose flour
  • ¾ tsp. Baking soda
  • 1 ½ cups Sugar, granulated
  • ½ tsp. Salt

Milk Syrup:

  • 1 cup Almond milk, unsweetened
  • 1 cup Macadamia nut milk, unsweetened
  • 1 cup Oat milk, unsweetened
  • ½ cup Sugar, granulated

Whipped Topping:

  • 2 cans Reddi-whip Coconut Whipped Topping
  • 1 pint Strawberries, hulled and sliced

Instructions

To make the cake

  • Preheat oven to 350°F. Line the bottom of a 8 x 13” baking dish with parchment paper and lightly grease with vegetable oil.
  • In a medium bowl combine the almond milk, vinegar, and vanilla. Mix well. Let sit for 5 min.
  • In a large bowl combine the flour, baking soda, sugar, and salt. Mix well.
  • Add the wet ingredients to the dry ingredients, and mix with a whisk until you have a smooth batter.
  • Pour the batter into the baking dish and bake in the middle rack of the oven, for 30-35 minutes or until an inserted toothpick comes out clean.
  • Remove from oven. Let cake cool, and remove from baking dish. Remove parchment paper and let cake cool completely on a rack. Leave it out at room temperature without covering it, overnight.

To make the milk syrup

  • While your cake is baking. Combine the three milks and sugar in a medium sauce pot. Bring to a simmer and let cook for 20 min. Remove from heat and let cool in the refrigerator until ready to use. You should have about 2 cups of milk syrup.

Assembly

  • The following day, using a serrated knife, gently cut the dome off the top of your cake. Poke the surface of the cake several times with a fork or a steak knife.
  • Place your cake inside of the baking dish and pour milk syrup over it as evenly as possible. Place in your fridge and let cake soak for 30 min.
  • When you’re ready to serve, top the cake with the coconut whipped topping and spread with a spatula. (Don’t add the whipped topping to the cake unless you’re ready to serve it.)
  • Arrange the sliced strawberries on top of the whipped topping and serve.

Notes

It's very important to make the cake the day before so you can let it sit out and dry out a little bit.
• This cake is not meant to be eaten without soaking in milk!! You've been warned.
• I used almond, macadamia nut, and oat milk, but you can use any combination you prefer. If you like coconut, I suggest coconut milk.
• Top with strawberries or assorted berries. The acid in the berries cut the sweetness of the cake.
• This cake will not keep for more than a day, it will get too mushy, so try to eat it all in one day.
• If you want to make your own whipped topping I recommend this recipe.

Nutrition

Serving: 1slice | Calories: 299kcal | Carbohydrates: 67g | Protein: 3g | Fat: 1g | Sodium: 306mg | Potassium: 114mg | Fiber: 2g | Sugar: 44g | Vitamin A: 55IU | Vitamin C: 27.8mg | Calcium: 121mg | Iron: 1.7mg

 

This Mexican Christmas apple salad is the perfect way to end your Christmas feast. After a meal of Christmas roast, tamales and pozole, this refreshing salad will hit the spot. Crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.

Bowl of sweet cream on a dark wooden surface

This has to be one of my favorite childhood food memories, except that we added marshmallows to ours and it was almost sickly sweet. This healthier version is refreshing and sweetened with maple syrup. We would have this salad on Christmas of course, but my grandmother would make a different version for New Year’s with carrots and raisins which was also delicious. Depending on where in Mexico you are some people add raisins, carrots, celery, and even maraschino cherries.

Glass bowl filled with apples, pineapple, grapes, and pecans.

Traditionally this recipe uses crema or even mayonnaise, but I have made a crema with soaked almonds, water, almond milk, and maple syrup. You can also make the crema with cashews or use your favorite vegan yogurt. I prefer using almonds because they’re more affordable, but they are a bit more work because you have to peel them.

Sweet cream poured over fruit in a glass bowl.

Year after year, the longer I’m vegan the less I miss meat and the more I can appreciate veganizing traditional Mexican recipes and fulfilling all of my childhood food memories in a cruelty-free and healthy way. If you haven’t been vegan for long I just want to let you know that your palate does change, that you do adapt, and that it becomes easier and easier.

Fruit tossed in sweet cream in a glass bowl.

The Recipe: Mexican Christmas Apple Salad

  • As optional ingredients, you can add carrots, raisins or celery.
  • I recommend that you make and eat on the same day.
  • You can use your favorite vegan yogurt to make this recipe even quicker
  • Enjoy!!

 

Mexican Christmas Apple Salad in a glass cup on top of a peach colored napkin

Mexican Christmas Apple Salad in a glass cup

Mexican Christmas Apple Salad

Mexican Christmas Apple Salad, crisp apples, pineapple, grapes, and chopped pecans are mixed with a sweet almond crema.
4 from 2 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: Mexican
Keyword: mexican fruit salad, vegan mexican christmas
Total Time: 1 day
Servings: 6 servings
Calories: 189kcal
Author: Dora S.

Ingredients

  • 3 cups Diced gala apples (you can peel or not peel according to preference)
  • 3/4 cup Crushed pineapple, canned or fresh (drained)
  • 1 cup Green grapes, cut in half
  • ½ cup Chopped pecans

Sweet Almond Crema:

  • ½ cup Almonds, raw
  • ¼ - cup Water
  • ¼ cup Almond milk, unsweetened
  • 1 tsp. Lemon juice, fresh
  • 1 tsp. Maple syrup

Instructions

  • Bring 1 pint of water to a boil in a small sauce pot and pour over the almonds. Let soak overnight.
  • The following day peel the almonds by pressing an almond between your thumb and forefinger and pressing lightly. The skin should just pop off.
  • In a blender, place the almonds, almond milk, lemon juice, and maple syrup and blend at high speed until completely smooth and cream like (to get a super smooth sauce you will need a high powered blender).
  • Place sauce in a small container and refrigerate for 30 min.
  • In a large bowl combine the apples, pineapple, grapes, and chopped pecans. Pour sauce over it and mix well.
  • Serve.

Notes

You can use cashews instead of almonds if you prefer. Some people add raisins, maraschino cherries, carrots, and even celery. If you want to go a little crazy you could add vegan mini marshmallows. I recommend that once you've tossed the fruit salad you serve it the same day. 

Nutrition

Calories: 189kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 245mg | Fiber: 4g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 4.7mg | Calcium: 57mg | Iron: 0.8mg

These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.

Sauce pot filled with water, cinnamon, and piloncillo

Champurrado History

Champurrrado ingredients are quite simple but the combination is irresistible. Before the Spanish arrived in Mexico with their cows and their milk, champurrado was made with water.

Glass bowl with fresh masa

It is said that the great Aztec emperor Moctezuma Xocoyotzin enjoyed this beverage which he drank in ceremonial vessels made of gold, sweetened with agave honey, and spiced with a bit of chile.

Glass bowl filled with masa and water

Fray Bernardino de Sahagún documented the consumption of atoll or atolli which was drunk by the indigenous warm or cold, for breakfast or sometimes as a meal in itself. It was also used for medicinal and ceremonial purposes.

Glass bowl with masa and water and a hand mixing it together.

Atole vs Champurrado

So what is the difference between atole and champurrado?? Atole is also a drink from pre-Columbian times that can be sweet or savory depending on the region in Mexico where you are. Traditionally, it is made by dissolving ground dried corn in milk or water and adding fruits or different flavorings to it. Champurrado is simply atole with chocolate added to it, in other words, chocolate atole.

Bronze colored colander filled with the remnants of the strained masa

How to Make Champurrado

Making champurrado is quite easy, the piloncillo and cinnamon are simmered in water until completely dissolved, then a Mexican chocolate tablet is added. Once the chocolate has melted into the piloncillo mixture the fresh masa is added. The masa thickens the chocolate creating a thick, sweet, and chocolatey drink. Then everything is frothed with a molinillo and served hot.

Masa liquid being poured into a saucepot

The Recipe: How to Make Champurrado

This authentic Mexican champurrado is made with water instead of milk, just like in pre-Columbian times.

  • If you want to use milk I recommend you use almond-coconut milk.
  • The recipe calls for fresh masa, but if you can’t find it you can use masa harina.
  • I’ve used Ibarra chocolate, but you can use your favorite Mexican hot chocolate.
  • Enjoy!!

Chapurrado in a sauce pot being frothed with a molinillo

A mug of champurrado on a colored towel and a tamal beside it

A mug of champurrado on a colored towel and a tamal beside it

Champurrado

These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Drinks
Cuisine: Mexican
Keyword: champurrado, chocolate, vegan mexican
Total Time: 20 minutes
Servings: 4 cups
Calories: 96kcal
Author: Dora S.

Ingredients

  • 4 cups Water
  • 1 Ceylon cinnamon stick
  • 1/3 - 1/2 cup Chopped piloncillo (2-4 oz.)
  • 1 Mexican Chocolate disk (I used Ibarra, chopped into 4 pieces)
  • ½ cup Fresh masa for tortillas (nixtamal)

Instructions

  • Place 3 cups of water, chopped piloncillo, and cinnamon stick in a medium sauce pot and bring to a simmer. Simmer for 1 to 2 minutes or until the piloncillo has completely dissolved.
  • Add the Mexican chocolate and continue to simmer and stir until chocolate has completely dissolved, about 3 minutes.
  • In the meantime place the fresh masa in a large bowl and pour 1 cup of water over the masa. Use your hand to dissolve the masa into the water.
  • Strain the masa liquid, and pour it into the simmering hot chocolate. Stir and froth with a molinillo or whisk.
  • Simmer for 6 to 8 minutes or until the champurrado has thickened. Serve hot!!

Notes

If you like your champurrado on the thick side use ¾ cup of fresh masa, but remember, the champurrado will continue to thicken as it cools. I used Ibarra chocolate but you can use your favorite Mexican hot chocolate. If you can’t find fresh masa you can use 3/4 cup of masa harina.

Nutrition

Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Calcium: 41mg | Iron: 2mg