Churros & Hot Chocolate

With days getting shorter & air getting colder, we have the recipe for the perfect winter treat — thick, rich Spanish hot chocolate with Churros. We made it for our winter shoot & it came out so well that it only makes sense to share it!
Special thanks to Naina for coming over so early in the morning to help with the prep & the picture. Read on!

Ingredients for Churros

  • 1 teaspoon vanilla extract
  • 1 cup water
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 cup all-purpose flour, sifted
  • 2 tablespoons plus ½ cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon ground cinnamon
  • Vegetable oil, for frying

Ingredients for Spanish Hot Chocolate

  • 2 cups of whole milk
  • 160 grams of Dark Chocolate
  • 2/3 tsp cornstarch
  • 2 tsp sugar (optional)

Churros Preparation

Combine water, salt, vanilla essence and butter in a pan over medium-high heat and bring to a boil. Add the flour and 2 tablespoons of sugar into the butter mixture and stir vigorously. (Alternatively, transfer the dough to a stand mixer fitted with the paddle attachment and beat on medium speed.) Once combined, remove from heat. Wait for about 1-2 minutes to cool, then add the egg and continue to stir vigorously until the dough pulls away from the pan.

Let the dough cool to room temperature, then transfer to a piping bag fitted with a star-shaped piping tip, or any other shapes, no judgements. 

While the dough is cooling, heat the oil to a frying pan to about 350°F. Once hot, pipe the dough directly into the pan. This part took a lot of Naina's Muscle. We cut them off using a knife or you can also use snipping scissors. Fry churros until golden brown and crispy, about 2–3 minutes on each side. Make in small batches. While we failed at most of the attempted shapes like a circle, start, jalebi, the candy cane was the only successful one. 

Picture credits : Naina Gahlaut 

Transfer cooked churros to a paper-towel-lined baking sheet to let the oil to drain for about 1 minute.

On to the fun part, combine cinnamon powder and sugar on a wide plate and roll the churros in the mixture. Sprinkle the rest on the churros because why not. 

Picture credits : Naina Gahlaut 

Spanish Hot Chocolate Preparation

While you can sip your hot chocolate cuddled up in a blanket & keep winter at bay. But Spanish hot chocolate is also a dipping sauce! It works well with churros, pancakes, waffles! 

Picture credits : Naina Gahlaut 

Chop the chocolate into small chunks. Heat the milk in a saucepan and whisk the cornstarch in until combined. Now add sugar. Remove the saucepan from heat and add chocolate. If the milk gets cold, heat it slightly but don't leave it on the stove for too long, else it would get too thin, learnt it the hard way. Pour it out in the mugs & enjoy!!