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Mucho Gusto

Beatriz’s Churros and Hot Chocolate

We are currently accepting applications for a summer session of Gusto! Applications are due on Friday, May 29 and can be found here. Questions? Email us at bcgustomag@gmail.com.


This is the nineteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: cinnamon, flour, and dark chocolate

One of my favorite afternoon snacks growing up was chocolate con churros, or churros with hot chocolate. The light, airy dough combined with the rich, dense chocolate provides the perfect treat that can be easily made at home!

Dough:

1 cup water

½ cup butter (one stick)

¼ tsp salt

1 cup all-purpose flour

3 eggs

¼ cup sugar

¼ tsp cinnamon

Olive oil (for frying)

Hot chocolate:

5 ounces dark chocolate

2 cups milk

1.5 tbsp cornstarch

3 tbsp sugar 

To prepare the hot chocolate, place the chocolate and one cup of milk in a saucepan on low heat and stir until the chocolate has fully melted. Then whisk in the rest of the milk, cornstarch, and sugar until it is fully combined. Feel free to taste the chocolate to see if you want to add more sugar to make it sweeter or more cornstarch to make it denser. Once it is finished, leave the hot chocolate on very low heat so that it stays warm but does not boil. 

To make the dough for the churros, combine the water, butter, and salt in a saucepan on medium heat and bring to a boil. Then, bring the temperature to low heat and stir in the flour until the mixture is fully combined. This should take about a minute and the dough should be able to hold itself together. Remove the saucepan from the heat and beat the eggs in a separate bowl before combining them with the dough.

Heat the oil in a deep frying pan at medium-high heat: the amount of oil you use depends on the size of your pan. Your oil should be at least a centimeter deep in your pan but there’s no need to pour in more than that, you can always add in more later if you think you’re running out. 

While the oil is heating up, prepare your dough by putting the mixture in a piping bag with a star tip. If you don’t have piping bags, you can use a ziplock bag and cut off one of its corners (make sure you only cut off a little bit so that the star tip doesn’t fall through the hole when piping). Then prepare a separate bowl with your combined sugar and cinnamon for coating. 

Squeeze strips of dough into the hot oil and fry them until they are golden brown on both sides. You can make them into whatever shape and size you want, go crazy! Then roll the churros in your sugar/cinnamon bowl and set them aside. 

Churros are at their best when they are eaten warm, so I suggest serving them right after you’re done cooking. Serve them with a cup of hot chocolate for dipping and enjoy!


This recipe can be made gluten-free by simply substituting the all purpose-flour for any preferred flour, no need to add xanthan gum!

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