Churros with Spiced Hot Chocolate
Churro Batter (Recipe can be doubled)
½ cup milk
2 T. unsalted butter
1 t. sugar
¼ t. salt
½ cup flour
2 large eggs
Cinnamon Sugar
½ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
1. Bring the first four ingredients to a boil in a saucepan, stir until sugar dissolves and butter melts.
2. Reduce heat, add flour all at once and stir vigorously, until shiny, almost 1 minute.
3. Transfer to bowl, cool 5 minutes.
4. Beat in eggs, one at a time, until smooth. (Dough can be made 2 hours ahead. Cover and keep at room temperature.)
5. Heal oil to 375 degrees.
6. Working in batches, spoon batter into pastry bag fitted with a large star tip.
7. Pipe batter into hot oil in 3 to 4 inch strips.
8. Fry churros until brown and cooked through in the center, about 2 minutes per side.
9. Transfer to paper towels. Sprinkle with cinnamon sugar and serve with Spiced Hot Chocolate.
Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006
Spiced Hot Chocolate
4 cups milk
½ cup sugar
1 bar Abuelita or Ibarra brand Mexican chocolate cut into cubes
Optional: 1T. Cornstarch dissolved in 2 T. water
1. Heal milk, bring to a boil. Lower heat.
2. Add chocolate.
3. Add ½ cup sugar.
4. Stir with a Wisk or Molinillo (mol in ijo).
5. Thicken with dissolved cornstarch if desired.
6. Will keep for several days in the refrigerator.
Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006
