Spiced Churros with Mexican Hot Chocolate
Churros make great stirrers because they impart some of their spice to the drink.
Photography: Stephen Kent Johnson
Source: Martha Stewart Weddings, Fall SIP 2016
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon coarse salt
- 1 cup all-purpose flour
- 3 large eggs
- Vegetable oil, for frying
- Confectioners' sugar, for dusting
- Pinch of cayenne
- 1 teaspoon cinnamon
- 3 ounces bittersweet chocolate, coarsely chopped
- 3 cups milk
- 2 tablespoons sugar
In a medium saucepan, combine 1 cup water, butter, 2 tablespoons sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.
Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.
Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees.on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.
Combine 1/2 cup granulated sugar with 1 teaspoon ground cinnamon and a pinch of cayenne. Roll cooled churros in sugar mixture. Serve with hot chocolate.
Stir together chocolate, milk, and sugar in a small saucepan. Cook over medium heat, stirring, until chocolate is completely melted and mixture is hot, about 10 minutes. Remove from heat; whisk until frothy. Divide among four mugs.