Next on our Spanish Night recipe list was Churros con Chocolate (pronounced choo-rows con choc-o-lot-eh). Apparently churros con chocolate is a classic Spanish breakfast dish – we had it for dessert though – I’m not sure if I can handle all that sugar for breakfast!
You start the batter by boiling together water, brown sugar and butter to make sort of a caramel sauce. Once it’s boiling take it off the heat and add the flour. It will turn into this caramel-coloured goopy stuff:
Then heat a pot of 2 inches of vegetable oil to medium heat. We used this amazing yellow ceramic pot. It must be decades old and has a Dansk stamp on the bottom – quality stuff! This pot worked really well – maybe something to do with the even heat that ceramics provide? In any case, we just love this pot:
To get the churros into those snaky bits you use a pastry bag and tip. Luckily I had one from my foray into cupcake decorating. So cheap yet so many uses:
Spoon the dough into the bag then squeeze the snakes into the hot oil. It only takes a minute or two for them to cook.
Once they’re golden brown remove them with a slotted spoon and place them on a paper towel to cool. We got a little creative and made some swirls and a heart:
Once they’ve cooled a bit roll them in some sugar and cinnamon and voila!
Next for the chocolate (hot chocolate as we would call it in Canada). Simply melt some dark chocolate (we used 85%!) into milk on the stove. If you want to be adventurous add some cayenne and cinnamon. If you’re not a fan of bitter drinks (I for one, love tonic water straight out of the can – though I know it’s not for everyone) you may want to use a milk chocolate.
Now dip your churros into your chocolate:
The sugary churros were a perfect compliment to the bitter chocolate. We downed about half of the churros before giving up and saving them for some hungry boys.
- 1 Cup Water
- 2 Tbs Brown Sugar
- Dash of Salt
- 1/3 Cup Butter
- 1 Cup Flour
- 2 Eggs
- Drop of Vanilla Extract
- 1/4 Cup of Sugar
- Tsp Cinnamon
- Heat 2 inches of vegetable oil in a pot to medium heat.
- Mix Water, Brown Sugar, Salt and Butter in a pot and bring to a boil.
- Remove from heat and mix in the flour then the eggs and vanilla.
- Fill the icing bag with dough and squeeze about 5 churros into the oil.
- Cook for a minute and then turn over.
- Remove with a slotted spoon and place on paper towel. Roll in sugar and cinnamon once luke-warm.
- 2 cups of milk (or however many cups you would like!)
- Bar of fancy dark chocolate (50 to 100g)
- Tsp Cinnamon and Cayenne
- Tsp Vanilla (or vanilla beans if you’re feeling fancy)
- Warm the milk and chocolate over medium heat. Stir frequently.
- Add cinnamon, cayenne and vanilla.
- Serve warm with churros!
Inspiration from: Rockin’ Robin’s Mexican Recipes