Churros and chocolate are a rich and tasty combination. The Spanish typically eat them together as a snack, whether at a chocolateria, as an afternoon merienda or late night stop at the street vendor on the way home. Churros are light and crispy Spanish fritters, long and ridged. Spanish hot chocolate is very thick and creamy.
Note: To see the churro-making process in a short, 3-minute video, watch How to Make Churros Video.
Preparation Time: 20
Cook Time: 10
Yield: Serves 2
To make churros and chocolate, you’ll need a large heavy-bottomed frying pan, 2 medium sauce pans, a mixing bowl, a fork, 2 large spoons and a pair of tongs. To shape the churros, you'll need to squeeze the dough through a large cookie press or "churrera" and a disc with a large star-shaped opening as pictured above, or a pastry bag with a star-shaped nozel.
Measure all ingrededients below into separate containers and set aside.
- 1 cup white flour
- 1/4 tsp baking powder
- 1 cup water
- 1 Tbsp vegetable oil
- 1/8 tsp salt
- 1 tsp granulated sugar
- 16-32 oz vegetable oil for frying (Canola or Sunflower)
- Several Tbsp Granulated Sugar or Honey to Sprinkle
Hot Chocolate Ingredients:
- 16 oz (250 ml) whole milk
- 3 ounces=3 squares (93 gr) baking chocolate, cut into smaller pieces*
- 1/3-1/2 cup sugar
- 1/2 tsp. cornstarch
* Substitute 4 ounces of semi-sweet chocolate chips for baking chocolate and sugar.