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CHURROS WITH SPICED HOT CHOCOLATE




Source of Recipe


Bon Appétit


List of Ingredients




Cinnamon sugar
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon coarse kosher salt

Churro batter
1 cup whole milk
1/4 cup (1/2 stick) unsalted butter
2 teaspoons sugar
1/2 teaspoon coarse kosher salt
1 cup all purpose flour
4 large eggs

3 cups canola oil (for frying)
Spiced Hot Chocolate

recipe for spiced hot chocolate:

6 cups whole milk
3/4 cup (packed) dark brown sugar
15 whole cardamom pods, crushed
12 whole cloves
2 cinnamon sticks, broken in half
2 whole star anise*
3/4 teaspoon whole coriander seeds
3/4 teaspoon ground nutmeg
1/4 teaspoon dried crushed red pepper
1/2 cup unsweetened cocoa powder
3/4 teaspoon vanilla extract

Bring first 9 ingredients to simmer 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.

*Brown star-shaped seedpods sold at Asian markets and some supermarkets.


Serves 6.




Recipe



For cinnamon sugar:
Whisk all ingredients in medium bowl to blend.

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, 1 at a time; continue beating until smooth, shiny, sticky paste forms. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

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 hot oil in 3 1/2- to 4-inch-long 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