Churros and Hot Chocolate

 

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Churros are very popular in Central and South America but word on the street is, they originated in Spain. Spaniards eat this pastry for breakfast alongside a cup of hot chocolate. The hot chocolate is thicker than most found in the U.S. which makes it perfect for dipping. I remember when my parents would take me to the mall in Mexico on Sundays and bought me a churro filled with cajeta (caramel sauce). Those were much larger and I used to have to share one with my mom. Now that I’m an adult and can make my own, I can have more! Well… maybe. The recipes for both hot chocolate and churros vary but the one below is easy to follow and all of the ingredients can be found at your local supermarket.

* You will need a piping bag with a 1M star tip and kitchen scissors.

Serves 4

Ingredients for churros:

1 cup flour

1 cup whole milk

1 cup water

1 tbsp. melted butter

1/4 tsp. baking powder

pinch of salt

cooking oil for frying

sugar and cinnamon for sprinkling

Ingredients for hot chocolate:

1, 12 oz. can evaporated milk

3/4 can sweetened condensed milk

2 cups whole milk

1/2 cup ground, unsweetened dark chocolate bar (preferably 70% cacao)

1 tsp. flour (optional)

pinch of salt

Churros:

In a pan, add cooking oil and heat.

In a bowl, combine flour, baking power, and salt. Set aside.

In a medium sauce pan, bring water, milk, and butter to a boil. When it begins to boil, remove from heat.

Add flour mixture. Use a wooden spoon to mix the dough. It will be difficult to mix but don’t give up!The flour should be well incorporated. The end result will be a sticky dough.

While the dough is still warm, scoop it into your piping bag.

Make sure the oil is HOT.

Squeeze the dough into the oil and using your kitchen scissors, cut dough according to the length of churros you want to make. Continue until you fill the pan.

Fry on each side until light to golden brown but be careful not to burn them.

Remove from oil and place on paper towel to drain excess oil.

Toss in the sugar and cinnamon mixture. Serve immediately.

Hot Chocolate:

Grind chocolate bar in a blender or food processor. You will need 1/2 cup.

Place all ingredients except chocolate and flour in a medium sauce pan and heat.

Once it begins to simmer, add ground chocolate. Mix until the chocolate melts and incorporates with the milk.

Add flour (optional) and whisk until fully dissolved.

Bring to a boil while continuing to whisk for approx. 5-8 minutes.

Turn heat down to low and cook for 20 minutes or until chocolate thickens.

*Note: Make chocolate in a medium/large pan to avoid spilling the milk as it cooks.

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