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Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 


Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe: Vegan Champurrado (Mexican Hot Chocolate Atole)

Alison Campbell

We've had our first few chilly nights here in Byron Bay, so it feels like the perfect time to be brewing up a few new hot chocolate style recipes. Champurrado is a chocolate-flavored version of atole, a warm, drinkable pudding of sorts made from sweetened milk and corn flour. Hot chocolate pudding in a cup. Yum. This vegan version is made with almond milk which creates a light base and allows the flavours of chocolate and spice to sing. Enjoy. :)

vegan champurrado


For the Hot Chocolate
1/4 cup masa harina (or corn flour)
1/4 cup + 2 tbsp muscovado sugar
2 tbsp cacao powder
1/4 tsp cayenne or dried chipotle powder
1/4 tsp fine sea salt
2 cups (475ml) water
2 cups (475ml) almond milk
120g bittersweet chocolate (65-72% cacao mass), roughly chopped

4 cinnamon sticks

For the Whipped Coconut Cream
2 small cans (160 ml) unsweetened coconut cream, chilled at least 2 hours and up to 1 day
2 tbsp icing sugar
1 tsp vanilla extract
chocolate shavings, for garnish


In a medium saucepan with a heavy bottom, whisk together the masa harina, muscovado sugar, cacao, chilli powder and salt. Whisk in the water until fairly smooth, then add the almond milk, cinnamon sticks and chocolate. 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. 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 icing sugar and vanilla. Whip until soft peaks form, 2-3 minutes on medium-high. Taste, adding more sugar or vanilla if you like. Ladle the champurrado into cups, top with a dollop of cream, a sprinkle of chocolate shavings, and serve immediately.

Top Tips: be sure to chill your coconut cream for at least 2 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.

Serves 6

Photo Alanna Taylor-Tobin