happy new year!!!!! it feels like it has been forever since i posted to the blog. i took a much needed break over the holidays to spend time with both friends & family. we had such a wonderful christmas! after christmas, justin & i spent a few days in the city before returning to reality. even though the holidays are over, we still have several months of chilly days & nights ahead. let's be real, winter pretty much just started. so i think the best way to stay warm all season long is with a cozy drink in hand at all times & a sweet treat!
today i am frying us up some fresh cinnamon churros & pairing them with ghirardelli's double chocolate premium hot cocoa. the two go together so well. instead of a chocolate or caramel sauce, i love dipping the churros right into the hot chocolate itself. it soaks up all the chocolate goodness in each bite. all you need to make ghirardelli's hot chocolate is the powder & warm milk. to make the churros, i recommend frying them in a dutch oven (like i do) if you don't have a deep fryer. i find the dutch oven works best at retaining the oils heat. i do recommend using a thermometer though, as you don't want the oil getting too hot & splashing. it is a cheap investment & will save you from burt or undercooked churros.
*note: if you are dairy-free, simply use a plant based milk (almond, coconut, rice, soy or oat milk) for the hot chocolate & replace the butter with equal parts vegan butter.
ingredients
1 cup water
½ cup unsalted butter
1 teaspoon pure vanilla extract
1 tablespoon + 1 cup granulated sugar
pinch of salt
1 1/2 cups all-purpose flour, sifted
2 eggs, whisked
2 teaspoons ground cinnamon
canola oil, for deep frying
ghirardelli's double chocolate premium hot cocoa, for serving
directions
in a saucepan over low heat melt the butter. whisk in the water, vanilla, tablespoon of sugar & salt until blended.
add the flour & mix until dough comes together. let rest until room temperature.
once the dough has cooled, stir in the eggs until fully incorporated. transfer to a piping bag fitted with a large star tip. set aside while you heat the oil.
in a separate bowl, toss together the remaining sugar & cinnamon.
fill a dutch oven with 2 inches of oil. using a thermometer, heat to 325-350 degrees. line a plate with paper towel.
pipe the churro dough to desired length & fry 2 to 3 at a time for 2 minutes, or until the outside is golden brown.
remove from fryer & transfer to prepared plate.
dip in the cinnamon sugar mixture while churro is still warm.
repeat until you are out of dough.
serve with ghirardelli's hot chocolate!
