Spanish Churros & Chocolate
I was telling my little sister the other day that the well known rainy weather in Seattle coupled with our cool and dark apartment is the perfect place to sleep in and cuddle. I love rainy days, and here we get these special days a little bit more often. I now understand why coffee is so popular in Washington, home to Starbucks coffee. Hot drinks just taste so much better in the cool rain. Thinking about this kind of weather and hot drinks made me think about breakfast in northern Spain: hot chocolate and churros.
Just like NYC is home to hot dog stands and Mexico to taco stands, Spain is the original home to churro & chocolate stands for a morning breakfast. Instead of going out for morning bread, as many Europeans do, Spaniards go to the churro street vendors and take home the “calientitos” by the kilo. The churros are often sold in spirals or wheels, which can be broken into edible portions after frying. An important companion to the “calentitos” is a delicious hot and thick dipping chocolate. Most people have had churros before, but the traditional churros are definitively worth trying.
This recipe is extremely easy and fast. All you need is a piping bag with a star-shaped nozzle and some dark chocolate and you will have “calientitos con chocolate” in no time.
Note: use the big star-shapped nozzle, not the tiny plastic ones or it will not turn out.
- 1 c. warm water
- 6 Tb butter
- 2 Tb sugar
- pinch of salt
- pinch of cinnamon
- 1 c. flour
- 2 room temperature eggs
- 2 1/2 c. whole milk (or a combo of low fat milk and evaporated milk)
- 1 bar dark chocolate
- 1 Tb corn starch (for thickening)
- 1 tsp. vanilla
- Sugar, to taste
- Heat skillet with oil (olive, canola or vegetable). Heat water, butter, sugar, salt and cinnamon to a low boil.
- Add flour and stir for a minute until mixture forms a smooth ball. Take off heat and let cool for another minute.
- Add 1 egg at a time while stirring (to prevent scrambling of the egg).
- Place mixture in piping bag with the star shaped nozzle.
5. When oil is hot, squeeze churro mixture around the pan in a spiral. Let bottom cook for a few minutes until brown, then flip over and cook for another 2 minutes. Drain on paper towel and sprinkle a little bit of sugar and a tiny bit of cinnamon.
Note: you do not want a lot of sugar and cinnamon ala Mexican since these will be dipped in chocolate. In fact, the Spanish churros often do not have cinnamon and even some don’t use sugar.
You want to work simultaneously so that the chocolate and churros are done at the same time.
- Heat 2 cups of milk in saucepan with chocolate, adding a few blocks at a time until you get the deep chocolate color.
- Once melted, taste and adjust with sugar.
- In a separate bowl mix 1/2 c. milk with 1 Tb cornstarch and whisk. Add to chocolate mixture and whisk for a few minutes until thick. Add vanilla.
This recipe makes a lot of churros. If you don’t want to make them all save the batter! It can be used for many other things like donuts, eclaires and more.
There you have it! Extremely easy and inexpensive Spanish churros! Enjoy!