Churros with Mexican Hot Chocolate (vegetarian, eggless)
|Prep time||20 minutes|
|Cook time||10 minutes|
|Total time||30 minutes|
|Misc||Child Friendly, Gourmet, Serve Hot|
|Occasion||Barbecue, Birthday Party, Casual Party|
|By author||tara deshpande|
- 1 cup maida or all purpose flour
- 1 cup water
- 2.25 tablespoons sugar
- 1/4 teaspoon baking powder
- 2 tablespoons unflavored vegetable oil
- 1 teaspoon ground cinnamon
- 1 cup fine sugar (not confectioners) (If you have coarse white sugar at home just pulse it 3-4 times through a grinder)
- 1 cup heavy cream or coconut milk if you are vegan
- 1/2 cup grated semisweet chocolate preferably Mexican or lactose free dark chocolate and extra sugar if you are vegan (If not available add a whole stick of cinnamon to the cream while boiling)
- 2 tablespoons sugar
Churros is a small, long, ridged and fried pastry. i make them bite sized but you can make them longer, even pipe them as rings. It's very easy to make, which is why it's an excellent addition to your -'I need a -make it express, crowd pleaser', recipe collection. My Churros recipe is vegan- no eggs and no milk. You can serve it with a vegan version of hot chocolate if you prefer- directions and ingredients are included. Churros are also known as known as Tejeringos. They are generally piped from a star shaped nozzle but if you don't have one I wouldn't let it stop you! The origins of Churros are undetermined and theories abound but its often associated with Spain, Portugal and the Americas where it is served with cinnamon flavored Mexican chocolate, champurrados (a corn based chocolate drink), cafe con leche, even dulce de leche.. In uruguay it is a savory dish served with cheese.
|Directions for thick hot chocolate 8 fl oz or 1 cup thick hot chocolate |
Mexican chocolate is flavored with cinnamon. If you don't have Mexican chocolate at hand use a stick of cinnamon to flavor the cream or coconut milk.
Heat sugar, cream or coconut milk and a stick of whole cinnamon in a medium saucepan on a low flame until sugar has dissolved and liquid reaches a boil. Switch off flame and remove cinnamon stick. Stir in grated chocolate of your choice until smooth. Reserve. Add more sugar to taste if using a darker milk free chocolate.
Directions for approximately 12 2.25 inch Churros
Sift flour and baking powder with 1/6 tsp salt. Reserve.
In a small saucepan on medium heat, stir together water, 2 1/4 tablespoons sugar and 2 tablespoons unflavored vegetable oil. Bring to a boil and switch off flame. Stir in flour mixture and mix vigorously to form a slightly sticky ball. The dough will be sticky but firm and pliable.
Prepare a piping or pastry bag. Use an 8mm star shaped nozzle. If you don't have one don't worry use a similar sized nozzle. If you don't have a nozzle and piping bag just fill the dough into the corner of a ziploc type bag, snip the end about 8-10 mm and squeeze. Nothing should stop you from making and enjoying this dish. If all else fails just make small half inch round balls.
Heat 2 inches unflavored vegetable oil for frying in 6 inch wide deep saucepan or kadai on high flame.
When oil is hot but not smoking lower flame to medium. Introduce a small piece of dough into the oil. If oil sizzles and dough rises to the top oil is ready for use. Pipe strips of dough about 2.5 inches long into hot oil using the pastry bag or a small food safe 'ziploc' type bag snipped at the end. Fry until golden then drain on paper towels. Let cool about 5 minutes.
In a 6 inch wide bowl stir together 1 cup sugar and cinnamon. Roll drained churros generously in cinnamon and sugar mixture.
Serve immediately with a small cup (I use an espresso cup for 2) of warm, cinnamon hot chocolate. if you are serving a larger group, put all the hot chocolate in a single bowl or cup and serve with churros on a larger serving platter like a Chip and Dip.