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Churros with Mexican Hot Chocolate

Crisp, ridged churros rolled in cinnamon sugar, with a mug of thick Mexican hot chocolate for dipping.

By Wanda Oyola 55 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Cinnamon sugar churros on a platter, one dipped in a mug of hot chocolate, with a small bowl of caramel.

Churros con chocolate are a favorite snack across Mexico, sold hot from street carts and churrerías. The dough is piped through a star tip so it fries with deep ridges, crisp on the outside and soft inside, and then it rolls straight into cinnamon sugar. A cup of hot chocolate on the side, made with Mexican chocolate that already has cinnamon in it, is the classic partner for dipping.

In the Thermomix® TM7™, the dough cooks and mixes in the same bowl in a few minutes, and the chocolate is chopped, heated and whisked until foamy. The stove does the frying. Make the chocolate while the dough cools, and everything is ready at the same time.

Made in the Thermomix® TM7™

Churros with Mexican Hot Chocolate

Makes: About 18 churros (10 cm, 4 in) and 4 cups of chocolate

  • Prep25 min
  • Cook30 min
  • Total55 min
  • Serves6

Ingredients

For the churros

Cinnamon sugar

Mexican hot chocolate

To serve, optional

Instructions

  1. Place the water, butter, sugar and salt in the mixing bowl and cook 5 min/100°C (212°F)/speed 1, until it boils.
  2. Add all the flour at once and mix 20 sec/speed 4. Scrape down the sides, remove the measuring cup and let the dough cool in the bowl for 10 minutes.
  3. Add the egg and vanilla and mix 20 sec/speed 4, until the dough is smooth, thick and glossy. Spoon it into a sturdy piping bag with a large open star tip (about 1 cm, 1/2 in), pressing out any air pockets. Rinse the mixing bowl.
  4. Place the chocolate in the mixing bowl and chop 10 sec/speed 7. Add the milk, cornstarch and salt and cook 8 min/90°C (195°F)/speed 3. When it is done, blend 20 sec/speed 3-5, increasing speed gradually, until foamy. Leave it in the bowl with the lid on.
  5. On the stove, heat the oil about 5 cm (2 in) deep in a heavy pot to 180°C (360°F). Mix the cinnamon sugar in a shallow dish.
  6. Pipe 10 cm (4 in) lengths of dough straight into the oil, cutting them with kitchen scissors. Fry 4 or 5 at a time for 3 to 4 minutes, turning once, until deep golden.
  7. Drain the churros on paper towels for a few seconds, then roll them in the cinnamon sugar while hot.
  8. Warm the chocolate 2 min/90°C (195°F)/speed 2 if it has cooled, pour it into mugs and serve with the churros and a little cajeta, if you like.

Tips

  • Air bubbles trapped in the dough can make churros pop in the hot oil, so fill the piping bag carefully, keep children back from the stove and fry with a long pair of tongs.
  • Mexican chocolate tablets come with sugar and cinnamon already in them. Taste the hot chocolate before serving and add a little sugar only if you want it sweeter.
  • Keep fried churros warm in the oven at 90°C (200°F) while you fry the rest. Leftovers crisp up again in 5 minutes at 180°C (350°F).
  • For a hint of heat, add a pinch of cayenne or ancho chile powder to the chocolate.

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