Churros con Chocolate
- For the churros:
- 4 cups whole milk
- 1 (12-ounce) can evaporated milk
- 20 whole allspice berries
- 4 whole cloves
- 2 tablespoons ground piloncillo, or to taste, depending on the chocolate
- 1 tablespoon vanilla extract or 1/2 vanilla bean, halved lengthwise*
- 8 ounces bittersweet chocolate (about 71%), coarsely chopped.
- 1/3 cup butter
- 4 teaspoons salt
- 1/3 cup dark rum
- 4 cups unbleached, all-purpose flour
- 2 cups of sugar
- 1 tablespoon ground cinnamon
- 2 quarts canola oil for frying
- Whole cane sugar also known as panela and sold in Latin American markets.
Adapted from hungrysofia.com
Combine the milks and sugar in a medium saucepan and bring to a simmer over low heat. Add the allspice, cloves, and extract and reduce heat to lowest setting. Continue to heat for about 20 minutes. Strain through a sieve into a clean saucepan. Discard the spices.
Bring the mixture back up to a simmer over medium heat. Add the chocolate and stir until completely melted, about 4-6 minutes. Remove from the heat while you are making the churros and reheat before serving.
To make the churros, bring 4 cups water, butter, salt and rum to a rolling boil. Stirring vigorously, gradually add the flour. Reduce the heat and continue to stir until the dough pulls away from the sides of the pan and forms a ball, about 1 minute. Let cool for 1 to 2 minutes before frying.*
Notes: The dough can be prepared in advance and stored in the refrigerator in an airtight container for up to 2 days. Let the dough rest at room temperature for about 15 minutes before frying.
Combine the sugar and cinnamon in a large shallow bowl and set aside. Heat the oil in a large heavy saucepan to 360°F.
Spoon the dough into a pastry bag fitted with a large star tip or plastic bag with the corner cut off to create a 1/2-inch opening. Squeeze three or four 4-inch strips of dough-snipping them to that length with kitchen shears-into the hot oil and fry until golden brown, about 2 minutes per side. As they are finished, remove the churros with a slotted spoon and drain them well on paper towels. Repeat with remaining dough.
When the churros are cool enough to handle but still warm, roll them in the cinnamon-sugar mixture and set them on a platter. Serve with the hot chocolate.