Churros make great stirrers because they impart some of their spice to the drink.

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Ingredients

Churros

Hot Chocolate

Directions

Churros

  • 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.

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  • 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.

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.

Cook's Notes

For miniature churros, use a small closed star tip, such as a #27.

Cook's Notes

To make Mexican style hot chocolate, add 1 cinnamon stick and a pinch of cayenne pepper, to taste.

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