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Churros and Spiced Hot Chocolate

Source of Recipe


Bon Appétit magazine



List of Ingredients



• -- Cinnamon Sugar --
  
• 1 cup sugar
  
• 2 tsp ground cinnamon
  
• ½ tsp coarse kosher salt
  
• .
  
• -- Churro Batter --
  
• 1 cup whole milk
  
• ¼ cup (½ stick) unsalted butter
  
• 2 tsp sugar
  
• ½ tsp coarse kosher salt
  
• 1 cup all-purpose flour
  
• 4 large eggs
  
• 3 cups canola oil (for frying)
  






Instructions



1. For cinnamon sugar:
   Whisk all ingredients in medium bowl to blend.
   
   
2. For churro batter:
   Bring first 4 ingredients to boil in heavy medium saucepan, stirring until sugar dissolves and butter melts. Reduce heat to medium-low. Add flour; stir vigorously with wooden spoon until shiny dough mass forms, about 1 minute. Transfer to large bowl; cool 5 minutes. Using electric mixer, beat in eggs, one at a time; continue beating until smooth, shiny, sticky paste forms. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
   
   
3. Heat oil in heavy large skillet over medium heat to 350° F.
   Working in batches, spoon batter into pastry bag fitted with large star tip. Pipe batter into 3½- to 4-inch ribbons (use knife if necessary to cut batter at end of star tip) and allow batter to slide into oil. Fry churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes, then toss in cinnamon sugar to coat. Serve warm with Spiced Hot Chocolate.
   
   Makes 6 servings.
   
   ............
   
   Serve with:
   
   SPICED HOT CHOCOLATE
   
   • 6 cups whole milk
   • ¾ cup (packed) dark brown sugar
   • 15 whole cardamom pods, crushed
   • 12 whole cloves
   • 2 cinnamon sticks, broken in half
   • 2 whole star anise
   • ¾ tsp whole coriander seeds
   • ¾ tsp ground nutmeg
   • ¼ tsp dried crushed red pepper
   • ½ cup unsweetened cocoa powder
   • ¾ tsp vanilla extract
   
   Bring first 9 ingredients to simmer (milk, brown sugar, cardamom, cloves, cinnamon and star anise, coriander, nutmeg and red pepper) in heavy large saucepan, stirring until sugar dissolves.
   
   Remove from heat; cover and let steep 20 minutes.
   Add cocoa powder and vanilla. Bring to simmer, whisking until blended. Strain hot chocolate into 8-cup measuring cup; discard spices. Divide hot chocolate among 6 mugs.
   
   Makes 6 servings.