Best 2 Xoco Churros With Mexican Hot Chocolate Recipes

CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE

Steps:

• In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
• For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
• For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
• Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
• To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

CHURROS WITH MEXICAN HOT CHOCOLATE SPICE MIX

Steps:

• Preheat a deep-fryer or place the vegetable oil into a medium pot over medium-high heat until the oil is 350 degrees F.
• Place the butter, brown sugar, Mexican vanilla extract, salt and 1 cup water in a small saucepan and bring to a boil. Add the flour all at once and stir vigorously with a whisk to combine thoroughly and quickly. Lower the heat to low and cook, stirring with a wooden spoon, for 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, one at a time, mixing thoroughly after each one. Once both are added, stir vigorously until the dough is homogenous. Place in a pastry bag fitted with a large star tip.
• Combine the granulated sugar, turbinado sugar, cacao nibs, Mexican cinnamon, flaky salt and chipotle powder in a bowl and pour onto a quarter-sheet tray or shallow dish. Set aside.
• Carefully pipe the dough mixture into the oil, cutting when each piece is 5 inches long, and cook in batches, separating to prevent sticking with tongs or a spider, until crisp and golden, about 4 minutes.
• Remove from the oil and place on a tray lined with a paper towel to drain. While still hot, transfer to the sugar mixture and roll until thoroughly coated. Repeat with the remaining dough and serve immediately.
• As street food, these would be served in a heavy paper cone. At home, they can be served in a coffee cup standing up or in a small short vase.