Churros with Hot Chocolate
During a memorable evening in Madrid, the captivating aroma of freshly made churros and rich hot chocolate led me to a delightful discovery of this classic Spanish treat. The contrast of crunchy, golden churros with smooth, creamy hot chocolate was a heavenly pairing that left a lasting impression. Motivated by this experience, I dedicated time to perfecting the recipe, focusing on achieving the ideal texture for the churros and the richest flavor for the hot chocolate. My successful attempt has inspired me to share this recipe, inviting others to embrace the warmth and tradition of Spanish cuisine from their own kitchens. This "Churros with Hot Chocolate" recipe is not just about creating indulgent treats; it's a journey to recreate cherished memories and explore the beloved flavors of Spain, promising joy and comfort with every bite.
Equipment
- 1 pot
- 1 big deep pan
Ingredients
- Caster sugar
- 750 ml vegetable oil
- 1 pinch of salt
- 1 tablespoon olive oil
- 400 g strong white flour
- 400 ml water
For the Chocolate
- 1- pint milk
- 50 g dark chocolate
- 1 small bag of Spanish chocolate
Instructions
- Bring a pot of water to a boil.
- Next, in a large saucepan, combine the sifted flour and cook over low heat.
- When the water has reached a boil, sprinkle it over the flour and stir with a rolling pin for approximately two minutes, or until a dough forms.
- Knead the dough for two minutes while it is still warm.
- In a big deep pan, heat the cooking oil.
- When the oil is heated enough, gently slip the churros into it.
- To make the cocoa, just bring the coffee to a boil in a saucepan and stir in the chocolate powder just before it boils.