Decadent Spanish Hot Chocolate with Heavenly Churros
Indulge in the rich and velvety luxury of this Decadent Spanish Hot Chocolate paired with golden, crispy churros. This delightful combination is perfect for sharing with friends and family during cozy gatherings or as a sumptuous treat for yourself. The thick, luscious hot chocolate envelops your taste buds with its intense chocolate flavor, while the churros provide a sweet, cinnamon-spiced crunch. Serve this irresistible duo for an afternoon snack or a luxurious dessert, transporting you straight to the streets of Spain with every sip and bite.
N/A
Servings
587.5
Calories
14
Ingredients
Ingredients
whole milk
6 cups (divided, with 5 1/2 cups in saucepan and 1/2 cup for paste)
cornstarch
2 tablespoons (combined with other dry ingredients)
Dutch-processed cocoa powder
1/4 cup (combined with other dry ingredients)
sugar
3/4 cup (combined with other dry ingredients; plus 1 cup for rolling churros)
salt
1.5 teaspoons (1 pinch in hot chocolate, 1/2 teaspoon in churro mixture)
vanilla extract
1 teaspoon (added to hot chocolate)
semisweet chocolate
8-12 ounces (chopped, added to hot chocolate)
water
1 cup (for churro dough)
light olive oil
1/4 cup (for churro dough)
unbleached all-purpose flour
1 1/4 cups (for churro dough)
large eggs
4 (added to churro dough)
peanut oil or canola oil
for deep frying (3 inches in frying pan)
ground cinnamon
3 tablespoons (for rolling churros)
heavy cream
1 cup (whipped to soft peaks)
Instructions
1
In a large, heavy-bottomed saucepan, pour in 5 1/2 cups of whole milk.
2
In a separate small bowl, mix together the cornstarch, Dutch-processed cocoa powder, sugar, and a pinch of salt. Add the remaining 1/2 cup of milk and whisk until you have a smooth paste.
3
Heat the milk over medium heat until it's just about to boil, then add the cocoa mixture to the milk, stirring continuously.
4
Allow the mixture to boil gently for one minute while stirring. It should begin to thicken slightly.
5
Remove the saucepan from heat, then stir in the vanilla extract along with 8 ounces of the chopped semisweet chocolate. Continue stirring until the chocolate is fully melted and incorporated. Taste the mixture and add more chocolate if desired, stirring until smooth.
6
Keep the hot chocolate warm while you prepare the churros.
7
For the churros, combine the water, light olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan over high heat. Bring to a rolling boil.
8
Remove from heat and quickly stir in all of the flour. Mix vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pan.
9
Return the pan to medium heat and stir for an additional 30-60 seconds to dry out the dough and remove raw flour taste.
10
Transfer the dough to a foil-lined work area and shape it into an 8-inch circle. Allow it to cool for 5 minutes, then place it back in the pan.
11
Gradually add the eggs to the dough, beating well after each one until fully incorporated, ensuring the dough is smooth, sticky, and holds its shape.
12
Pour 3 inches of peanut or canola oil into a heavy pan or deep fryer. Heat the oil to 365°F.
13
In a separate shallow dish, combine the sugar and cinnamon for rolling.
14
Using a star-shaped pastry tip attached to a pastry bag, pipe the dough into the hot oil, creating spirals or strips. Fry in batches, making sure not to overcrowd the pan.
15
Cook each churro for about 2 minutes per side or until they are golden brown. Use tongs to turn them as needed.
16
Once done, transfer the churros to a plate lined with paper towels to drain excess oil. While warm, roll them in the cinnamon-sugar mixture.
17
Keep the churros warm in an oven set to 200°F while you finish frying the remaining batches.
18
When all churros are done, check the hot chocolate. If necessary, gently reheat it before serving.
19
Pour the hot chocolate into six 1-cup bowls or cups, top each with a dollop of whipped cream, and serve with the churros for dipping. Enjoy!
Nutrition Information
32.5g
Fat
67g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes Spanish hot chocolate different from regular hot chocolate?
Spanish hot chocolate is characterized by its thick, velvety, and luscious consistency, which is achieved by adding cornstarch as a thickening agent.
How do you achieve the right texture for the chocolate?
The texture is achieved by mixing cornstarch and cocoa powder with milk to create a paste, then boiling it gently for one minute to activate the thickening properties.
What type of milk is best for this recipe?
Whole milk is recommended to provide the richest flavor and creamiest mouthfeel.
Can I use different types of chocolate?
The recipe calls for 8-12 ounces of chopped semisweet chocolate, which provides a balanced sweetness and deep flavor.
What is the secret to crispy churros?
The secret lies in frying the dough in oil heated to exactly 365°F and ensuring the dough is cooked briefly in the pan to remove raw flour moisture before adding eggs.
How many eggs are needed for the churro dough?
The recipe requires 4 large eggs, added one at a time to ensure the dough becomes smooth and sticky.
What type of flour should I use for churros?
Unbleached all-purpose flour is ideal for providing the necessary structure for the churros.
What oil is recommended for frying?
Peanut oil or canola oil are recommended for deep frying because of their high smoke points.
How long do churros need to fry?
Churros should be cooked for approximately 2 minutes per side or until they reach a golden brown color.
What is the purpose of drying out the dough on the stove?
Stirring the dough on medium heat for 30-60 seconds helps dry it out and removes the raw flour taste.
When should I roll the churros in cinnamon sugar?
Churros should be rolled in the cinnamon-sugar mixture while they are still warm so the coating adheres better.
Can I keep the churros warm if I am cooking in batches?
Yes, place the finished churros in an oven set to 200°F to keep them warm and crispy while you finish the remaining batches.
How is the hot chocolate served?
It is traditionally served in 1-cup bowls or cups, topped with a dollop of whipped cream, with churros on the side for dipping.
What is the calorie count for this treat?
Each serving contains approximately 587.5 calories.
Is there any salt in the recipe?
Yes, a pinch is used in the hot chocolate, and 1/2 teaspoon is added to the churro dough mixture.
What cocoa powder is best for the chocolate?
Dutch-processed cocoa powder is used for its smooth flavor and dark color.
How much fat is in a serving?
One serving contains 32.5g of fat.
How much protein is in a serving?
There are 14g of protein per serving.
How much carbohydrate is in a serving?
Each serving provides 67g of carbohydrates.
What oil is used inside the churro dough?
Light olive oil is used to provide moisture and a subtle flavor to the dough.
What tools are needed to shape the churros?
A pastry bag equipped with a star-shaped tip is used to pipe the dough into spirals or strips.
Do I need to whip the cream to stiff peaks?
The recipe suggests whipping the heavy cream to soft peaks for the topping.
Can I add more chocolate if I want it richer?
Yes, the recipe allows for adding up to 12 ounces of chocolate based on your taste preference.
What is the ratio for the cinnamon sugar coating?
The coating is made by combining 1 cup of sugar with 3 tablespoons of ground cinnamon.
How much milk is used in total?
A total of 6 cups of whole milk is used for the hot chocolate.
Why is it important to whisk the cocoa and cornstarch separately?
Creating a paste with a small amount of milk first ensures that there are no lumps in the final hot chocolate.
What temperature should the dough be when adding eggs?
The dough should cool for 5 minutes after being cooked on the stove before the eggs are gradually added.
Can I use a deep fryer?
Yes, you can use either a heavy pan or a deep fryer to heat the 3 inches of oil.
Should the hot chocolate be boiling when I add the chocolate pieces?
No, you should remove the saucepan from the heat before stirring in the vanilla and chopped chocolate.
How many servings does this recipe yield?
The recipe is designed to serve six people.