Churros are popular in Spain, Mexico, and Portugal, among other regions. In Spain, these fried dough pastries are lightly dusted with cinnamon sugar and dipped in decadent hot chocolate, only it’s not your ordinary hot chocolate. Spanish hot chocolate is made with bittersweet chocolate and served as a rich, thick, and creamy drink. It’s thick enough that it coats and holds on to your churro when it’s dipped, but still thin enough to drink.
Here’s one of our favorite recipes for coconut churros and Spanish hot chocolate — a perfect pairing for a chilly Winter day.
What you’ll need
½ cup butter
1 cup water
2 teaspoons coconut extract
1 cup flour
¼ teaspoon salt
4 whole eggs, beaten
¼ cup sugar
¼ teaspoon cinnamon (optional)
6 oz bittersweet chocolate (at least 58% cacao), chopped
½ cup sugar
2 cups milk
¼ cup cornstarch
¼ teaspoon vanilla
Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees. Mix the sugar with the cinnamon on a plate and set aside.
1. In a medium sauce pot combine 1 cup of water with the butter, extract and salt, bring to a boil over high heat.
2. Using a wooden spoon, stir in flour.
3. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
4. Transfer the churro dough into a pastry bag fitted with a large star tip. Squeeze a coil of dough into the hot oil.
5. Cut the dough from the tip using a knife or kitchen shears. Repeat, frying 1 or 2 coils at a time. You can also fry them in strips and do 3 to 4 at a time.
6. Fry the churros, turning them once, until golden brown, about 2 minutes per side.
7. Transfer the cooked churros to a plate lined with paper towels to drain.
8. When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
1. In a large heavy saucepan combine chocolate, sugar, milk and 2 cups of water.
2. Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
3. Stir cornstarch into 1 cup of cold water until smooth. Whisk the cornstarch slurry into the chocolate.
4. Cook over medium-high heat, whisking constantly, until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
5. Remove chocolate from heat and stir in vanilla.
6. Serve in large cups with churros and enjoy!
Photos and recipe via The Noshery.