- 2
- 5 mins
- 10 mins
Ingredients
- Churros:
- 2-4 homemade or store bought churros, plus more for dipping (so really, just make a whole batch!)
- 3 cups vanilla bean ice cream
- 1/3 cup coconut milk or regular milk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut rum or tequila (optional)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 dulce de leche, warmed
- 1 cup mexican beer (I used Negra Modelo)
- 3 tablespoons unsalted butter
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon vanilla
- canola oil, for frying
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Preparation
Step 1
Churros:
In a medium saucepan, combine beer, butter, brown sugar, and salt. Bring to a boil over medium heat (make sure to actually bring the mixture to a boil). Add the flour all at once, stirring with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon or rubber spatula.
Transfer mixture to a piping bag fitted with a large star tip or just snip the corner off a gallon size ziplock bag and skip the tip.
In a medium bowl, combine granulated sugar and cinnamon. Set aside.
Heat 3 inches of oil in a deep saucepan to between 350 degrees F. - 375 degrees F. fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels.
Roll warm churros in cinnamon-sugar mixture to coat.
Milkshake:
Combine the cinnamon and sugar in a small shallow bowl. Rub the rims of 2 large or 4 small glases with a little water (coconut rum or tequila would work too). Dip the rims through the cinnamon sugar. Place the glasses in the freezer.
To a blender add 2 churros (adding more if you want an extra cinnamony flavor. I used 4 churros, but it was a little intense. So good, but a little intense), ice cream, milk, vanilla extract, coconut rum or tequila if using and 2 tablespoons warm dulce de leche. Blend until your desired consistency is reached. If you do not want chunks of churros blend until completely smooth.
Remove the glasses from the freezer and drizzle with warm dulce de leche on the insides and bottoms of the glasses. Pour in the milkshake and garnish each with a churro...or two. Bottoms up.