Warm Cinnamon Dusted Churros
Mexican Hot Chocolate

Churros
yields 8-10 churros

Ingredients

  • 2 cups water
  • 1.5 teaspoons salt
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 cup sugar
  • oil, for frying

Procedure

In a saucepan over high heat, bring the water and salt to a boil, and hold at a boil for 4 minutes. Gradually add the flour, stirring vigorously with a wooden spoon until a ball forms. Once the flour is fully incorporated, turn the dough onto a cutting board. Allow to cool slightly, then knead by hand for 3-4 minutes. Put the dough into a pastry bag fitted with a 3/8-inch star tip. In a shallow bowl, stir together the cinnamon and sugar and reserve.

Pour the oil into a skillet to a depth of at least 2 inches and heat until it measures 400 degrees Fahrenheit on a deep-frying thermometer. Pipe the dough directly into the oil, carefully using a knife to cut the dough into 4-inch lengths. Fry 3-4 churros at a time, turning so they cook evenly, until they are golden brown, about 2-3 minutes. Remove from oil and drain on paper-towel lined plate for 30 seconds. Carefully toss in the cinnamon-sugar mixture and serve warm with hot chocolate for dunking.

Hot Chocolate
yields 4 demitasse servings

Ingredients

  • 2/3 cup milk
  • 1 cup heavy whipping cream
  • 2/3 each cinnamon stick (or a pinch of shredded canela)
  • 1/8 each vanilla bean, halved lengthwise
  • 4 ounces semi-sweet chocolate, chopped
  • 1/3 teaspoon almond extract
  • fresh whipped cream, to garnish
  • ground cinnamon, to garnish

Procedure

Place chopped chocolate in a heatproof mixing bowl and reserve. In a stainless steel saucepot over medium-low heat, combine milk, cream, cinnamon stick, and vanilla and bring mixture to a boil. Remove from heat and allow liquid to steep for 5 minutes, then pour over the top of the chopped chocolate. Stir the mixture until the chocolate is completely melted and smooth. Pour the warm mixture through a strainer. Serve immediately or refrigerate.

To reheat, place chocolate mixture in a stainless steel saucepot over low heat, stirring constantly so it does not burn. Heat until warm.

Serve 4-ounce portions with a dollop of slightly sweetened, softly whipped cream and a light dusting of cinnamon.