I loved being a part of Ralphs "Taste of Spain" event. They are have so many great recipes to chose from (here) and I decided to tackle one that sounded absolutely perfect for a rainy gray day like today: Spanish Hot Chocolate and Churros.
This hot chocolate isn't quite like the stuff we drink here in the U.S., its thick, creamy and decadent and it had me wishing I was in Spain instead of my living room! Dip a churro in it and... pure heaven.
I took this to a baby shower I was headed to and it was devoured!
So here is what you'll need:
8 cups vegetable or olive oil
1 cup water
½ cup margarine or butter
¼ tsp. salt
1 cup all-purpose flour
¼ cup sugar
¼ tsp. ground cinnamon, optional
4 oz. dark chocolate
2 cups milk
1 Tbsp. cornstarch
4 Tbsp. sugar
¼ teaspoon vanilla
Here's is what you do:
For the churro dough, heat the oil in a deep frying pan to 360° F.
Heat the water, margarine and salt to a rolling boil in a 3-quart saucepan.
Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute, and remove from heat.
Add eggs, one at a time, stirring continuously.
Spoon the mixture into a piping bag with a star tip. Squeeze 4” strips of dough into the hot oil.
Fry 3-4 strips at a time until golden brown, turning once (about 2 minutes on each side). Drain on paper towels.
In a bowl, mix the sugar and cinnamon. Roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring continuously, until the chocolate has melted.
Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
Continue to cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove from heat and whisk until smooth.
Pour chocolate into cups and serve with churros.
xoxo Amber Thrane
This post was sponsored by the amazing folks at Ralphs Grocery. All thoughts and words are my own. #Spon #LoveMyRalphs.