Churros With Spiced Hot Chocolate Recipes

Steps:

• Preheat a deep-fryer or place the vegetable oil into a medium pot over medium-high heat until the oil is 350 degrees F.
• Place the butter, brown sugar, Mexican vanilla extract, salt and 1 cup water in a small saucepan and bring to a boil. Add the flour all at once and stir vigorously with a whisk to combine thoroughly and quickly. Lower the heat to low and cook, stirring with a wooden spoon, for 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, one at a time, mixing thoroughly after each one. Once both are added, stir vigorously until the dough is homogenous. Place in a pastry bag fitted with a large star tip.
• Combine the granulated sugar, turbinado sugar, cacao nibs, Mexican cinnamon, flaky salt and chipotle powder in a bowl and pour onto a quarter-sheet tray or shallow dish. Set aside.
• Carefully pipe the dough mixture into the oil, cutting when each piece is 5 inches long, and cook in batches, separating to prevent sticking with tongs or a spider, until crisp and golden, about 4 minutes.
• Remove from the oil and place on a tray lined with a paper towel to drain. While still hot, transfer to the sugar mixture and roll until thoroughly coated. Repeat with the remaining dough and serve immediately.
• As street food, these would be served in a heavy paper cone. At home, they can be served in a coffee cup standing up or in a small short vase.

Steps:

• Make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes.
• Meanwhile, make the hot chocolate: Bring the milk to a simmer in a saucepan over medium heat. Add the chocolate, dulce de leche and cinnamon stick. Cook, stirring, until the chocolate melts and the mixture is combined, about 2 minutes. Cover and keep warm over low heat.
• Fry the churros: Heat about 2 inches of vegetable oil in a Dutch oven or large pot until a deep-fry thermometer registers 360 degrees F. Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat.
• Remove the cinnamon stick from the hot chocolate and divide among mugs. Top with whipped cream and drizzle with dulce de leche. Serve with the churros.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter a 10-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, cinnamon and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the egg yolks. Beat in the sour cream until combined. (The batter may look curdled.) Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk; beat until combined.
• Pour the batter into the prepared pan, smooth the top and tap the bottom of the pan against the counter a few times to release any large air bubbles. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 55 minutes. Transfer to a rack and let cool 10 minutes in the pan; loosen the edge of the cake with a wooden skewer and invert onto the rack to cool completely.
• Make the cinnamon sugar topping: Combine the granulated sugar and cinnamon in a large bowl. Working in sections, brush the cake with the melted butter. Hold the cake over the bowl and sprinkle with the cinnamon sugar, pressing to adhere.
• Make the spiced chocolate sauce: Combine the half-and-half, brown sugar, cocoa powder, vanilla, chile powder and salt in a small saucepan. Bring to a simmer over medium heat; cook, stirring, until the sugar dissolves, 2 to 4 minutes. Remove from the heat and add the chocolate. Let stand 2 minutes, then stir until smooth. Serve the cake with the spiced chocolate sauce.

Steps:

• Churros: 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional
• Hot Chocolate: 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar
• Heat the oil in a deep frying pan to 360 degrees F.
• To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
• Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
• To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

Steps:

• For the chocolate sauce: Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon and salt and cook over medium-high heat, whisking occasionally, until the sugar is dissolved, no lumps of cocoa powder remain and the mixture is simmering, about 4 minutes. Remove from the heat, discard the vanilla bean and add the chocolate, stirring to melt. Let sit until ready to serve (the sauce will thicken as it sits).
• For the churros: Whisk together the cinnamon and 1 cup of the organic sugar in a medium bowl; set aside.
• Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt and remaining tablespoon organic sugar and bring to a simmer over medium-high heat. Remove and discard the vanilla bean, add the flour and use a wooden spoon to vigorously mix until the dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer and let cool slightly, about 5 minutes.
• Fit the stand mixer with the paddle attachment and beat the mixture on medium-low speed. Add the eggs to the dough one at a time, making sure to incorporate each egg before adding the next. (The dough will look broken at first.) Continue to beat, scraping the bowl occasionally, until the dough is smooth, glossy and somewhat stretchy (pull off a small piece of dough and stretch it--it shouldn't break). Spoon the dough into a pastry bag fitted with a large closed star tip.
• Line a baking sheet with paper towels. Pour the oil into a large pot until it comes halfway up the sides. Fit the pot with a deep-frying thermometer and heat the oil over medium-high heat until the thermometer registers 350 degrees F.
• Holding the pastry bag at an angle so the tip is a few inches above the surface of the oil, squeeze out the dough, moving the bag as you squeeze so the dough is piped in a 6-inch length into the oil (use a paring knife to cut off the dough at the tip to release it into the oil). Repeat the process to make 4 more churros. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2 to 3 minutes per side. Transfer to the lined baking sheet for a moment, then toss in the reserved cinnamon-sugar mixture. Repeat with the remaining dough.
• Serve the churros with the warm chocolate sauce.

Steps:

• Stir together cinnamon and sugar in a small bowl; set aside. Bring milk, butter, and salt to a boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, and let cool 3 minutes. Add eggs, and stir until batter is smooth. Spoon mixture into a pastry bag fitted with a large open-star tip (such as an Ateco #828).
• Heat 4 to 5 inches oil in a large Dutch oven until it registers 330 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 6 to 8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.
• Roll churros in cinnamon sugar. Serve immediately with hot chocolate.

Steps:

• Make the cinnamon sugar:
• In a small bowl, whisk together the sugar and cinnamon. DO AHEAD: The cinnamon sugar can be made ahead and stored, in an airtight container at room temperature, up to 1 month.
• Make the hot chocolate:
• In a heavy 2-quart saucepan over moderate heat, combine the milk or water and the chocolate. Heat, stirring occasionally, until the chocolate is almost completely dissolved (there will still be small pieces of chocolate) and the mixture is steaming. Transfer to a blender or use a handheld immersion blender and process until the mixture is foamy and fully emulsified, about 30 seconds (use caution when blending hot liquids). Return the hot chocolate to the saucepan. When ready to serve, place over low heat, stirring occasionally, until warm.
• Make the churro dough:
• In a medium pot over moderate heat, whisk together the butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, stirring to melt the butter. Remove the pot from the heat and add the flour, stirring vigorously to fully incorporate it into the liquid. Return the pot to moderate heat and cook the mixture, stirring constantly, until the dough is smooth and sticky, about 1 minute. Turn off the heat and remove the pot from the burner; cover with a lid or plastic wrap, and let rest for 15 minutes.
• Following the 15-minute resting period, add the eggs, 1 at a time, stirring with a wooden spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip.
• Fry the churros:
• Line a large baking sheet with several layers of paper towels and place the cinnamon sugar in a small shallow bowl.
• In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 375°F. Working in batches (about 6 churros per batch), hold the pastry bag just above the surface of the hot oil and carefully and gently pipe 4-inch ribbons of dough directly into the oil, using a paring knife to cut the batter at the end of the star tip if necessary. Fry the churros, turning occasionally, until golden brown and cooked in the center, about 2 minutes per batch. Transfer as done to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and serve warm with the Mexican hot chocolate.