Perhaps the most sinful of all spanish traditions is thick, rich hot cocoa that accompanies churros for breakfast. Adapted as part of the American fast-food and convience store diet, the churro in its traditional form is a far more respectable culinary creation. Freshly mixed batter is fried to a golden brown, dusted with sugar, and served fresh and crispy. If you have never tried a fresh and crispy churro that has been dipped in thick hot cocoa, then you certainly have not experienced the best that Spain has to offer.
Traditionally served as breakfast when paired with chocolate, or all alone at the many regional festivals throughout Spain, the humble churro is truly one of our favorite Spanish traditions. For our family, the perfect Sunday morning is sitting together around the table and enjoying churros con chocolate, a cup of Torrefacto Coffee, and some fresh seasonal fruit.
Ingredients for Hot Cocoa
- Milk (whole or low fat) - 1 cup per serving
- 1 bar Spanish Hot Cocoa Bar
Tip From Yaya’s Kitchen:
Spanish hot cocoa is different from normal hot chocolate in that it has special ingredients to make it extra-thick and extra-rich.
Ingredients for Churros
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2 cups of Self-rising flour (serves 4)
Tip From Yaya’s Kitchen:
Although regular wheat flour may be used, self rising flour yields the best results.
- ¼ teaspoon salt
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about 2 cups Boiling water
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Oil for frying (Vegetable, Canola, etc.)
Prep Time/ Cook Time
5 minutes for Hot Cocoa, 10 minutes for Churros
Instructions
For the Chocolate:
In a medium sauce-pan, bring the milk to a gentle simmer (use 1 cup per serving.)
Add 1-2 tablets of our Spanish Hot Cocoa to the milk ( each bar is pre-scored into 12 tablet sections.) Add extra tablets for an even thicker chocolate.
Gently stir the milk until the chocolate is dissolved and the mixture appears noticeably thicker. Remove from heat in preparation for serving.
For The Churros:
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Mix the flour and salt together until combined.
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To the flour mix, add just enough boiling water while stirring to form a thick paste.
Tip From Yaya’s Kitchen:
Best results are achieved when you use boiling water in very little quantity to make a very thick paste.
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Add the flour-water mix to the churro maker and secure the lid.
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In a large pot or deep fryer, heat the vegetable oil until hot (Maintaining a frying temperature of 180°C or below.)
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Slowly dispense the churro batter into the hot oil and fry until they are a light golden brown.
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Remove from oil, drain onto some paper towels, and dust with granulated sugar.
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Serve and Enjoy!
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