Hot Chocolate With Churros

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 cup unsweetened natural cocoa powder
• 1/3 cup sugar
• 3 cups whole milk
• 1 1/2 teaspoons arrowroot or 1 1/2 teaspoons cornstarch
• 1 teaspoon kosher salt
• 3 tablespoons sugar
• 1 cup all-purpose flour, sifted
• 2 large eggs, beaten
• canola oil, for deep-frying
• lemon zest, one long strip
• 1 tablespoon ground cinnamon

Recipe

• 1 to make the hot chocolate, in a heavy saucepan, whisk together the cocoa and sugar.
• 2 place the saucepan over low heat and vigorously stir in ½ cup of the milk, a few tablespoons at a time.
• 3 when the mixture is smooth, stir in the remaining 2 ½ cups milk.
• 4 bring to a boil over medium heat, stirring constantly.
• 5 decrease the heat to low and simmer, stirring, for 10 minutes.
• 6 in a small bowl, dissolve the arrowroot in ½ cup cold water.
• 7 stir into the hot chocolate.
• 8 bring to a boil over medium heat, stirring constantly, then remove from the heat.
• 9 set aside and cover to kexep warm.
• 10 to make the churros: in a saucepan, bring 1 cup water, the salt, and 1 t sugar to a boil over high heat.
• 11 remove from the heat and immediately add the flour.
• 12 beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes.
• 13 let cool for 5 minutes, then beat in the eggs, about 1 tbsp at a time.
• 14 spoon the dough into a pastry bag fitted with a large star tip.
• 15 line a baking sheet with paper towels.
• 16 pour oil to a depth of 1 inch into a deep, heavy frying pan and warm over medium heat until it reaches 350 degrees on a deep-frying thermometer.
• 17 add the lemon zest and cook until browned, about 5 minutes.
• 18 discard the zest.
• 19 pipe several strips of dough, each 3-4 inches long, directly into the hot oil, being careful not to crowd the pan.
• 20 using a small knife, cut the strips free from the piping tip and dip the knife in the oil before each cut.
• 21 fry the churros, turning as needed, until golden brown and crisp, 3-5 minutes.
• 22 drain briefly on the paper towels, then place in a large bowl.
• 23 continue frying in batches.
• 24 in a small bowl, stir together the cinnamon and the remaining 2 tbsp sugar.
• 25 sprinkle over the churros and toss to coat.
• 26 serve with the hot chocolate.