Churros with Spanish Hot Chocolate

25 minutes



Churros are traditionally served for breakfast with thick hot chocolate, but anytime is churros time in our house.

Churros with Spanish Hot Chocolate


To make the Hot chocolate

Mix all your dry ingredients together in a bowl.

Put the milk and chocolate in a saucepan.

Stir while gently bringing the milk and chocolate to a simmer.

All the chocolate should have melted.

whisk the hot mix into the dry ingredients.

When thoroughly mixed return to the pan and stir until the mixture thickens.

To make the churros

Add all the dry ingredients to a mixing bowl

Add the oil and boiling water and mix thoroughly.

You can mix by hand of use a stand mixer with a K beater .

The dough should be very stiff and sticky, but soft enough to pipe.

Transfer the dough to a piping bag with a 18mm star nozzle.

To cook the churros heat the pan of oil to 180c .

To check the temperature add a small piece of bread to the oil it should sizzle and brown quickly.

Pipe 10cm lines of dough directly into the surface of the hot oil.

Snip the dough off with a pair of scissors when you have the required length.

When they are golden brown on all sides remove from the oil with a slotted spoon of tongues and place on paper towel to drain.

Mix the sugar and cinnamon together in a shallow bowl.

Roll the churros in the sugar and cinnamon.

Serve warm with the Spanish hot chocolate.



1 cup plain flour

1 tsp baking powder

1/4 Tsp salt

1 Tbsp vegetable oil

1 cup boiling water

A pan of vegetable oil for frying

Hot Chocolate

60g Dark chocolate broken into small pieces

25g Cocoa powder (raw if you can get it)

3g caster sugar

25g Cornflour

1/2 tsp ground cinnamon

500ml plant-based milk

Cinnamon Sugar

1/2 cup castor sugar

1/2 Tbsp ground cinnamon