Mexican Hot Chocolate in XOCO Churros

XOCO Churros with Mexican Hot Chocolate widely eaten on Mexican desserts. It is stated that at the bistro they use either water or milk to make their warm sweets, adding that nonfat, low-fat, and entire milk all work beautifully. It is partial to the full-fat choice, as it makes for a creamy and really indulgent heal. If you like your cocoa with a little flavour, A master Shef  recommends supplementing one or two dehydrated ancho or pasilla chiles when you heat up the milk or water—both peppers partner well with sweets, and will impart their taste in the short time it takes to dissolve the chocolate and vapour the milk or water.



For the cinnamon sugar:
* 1 cup sugar
* 1 teaspoon ground cinnamon

For the Mexican hot chocolate:
* 5 cups milk or water
* 10 ounces Mexican chocolate, such as Ibarra, coarsely cut up

For the churros:
* 2 tablespoons unsalted butter
* 2 tablespoons sugar
* 1 1/2 teaspoons kosher salt
* 1 cup in addition to 2 tablespoons all-purpose wheat flour, sifted
* 2 large eggs
* 1 to 2 quarts vegetable oil, for pan-cooking

Special equipment:
 Blender or handheld immersion blender, pastry bag fitted with 1/2-inch star tilt, deep-fat thermometer

Preparations:

Make the cinnamon sugar:
In a little basin, whisk simultaneously the sugar and cinnamon. DO AHEAD: The cinnamon sugar can be made ahead and retained, in an airtight canister at room temperature, up to 1 month.

Make the hot chocolate:  
In a heavy 2-quart saucepan over moderate heat, blend the milk or water and the sweets. Heat, rousing rarely, until the sweets is nearly completely disintegrated (there will still be little pieces of sweets) and the mixture is cooking with steam. Transfer to a blender or use a handheld immersion blender and process until the blend is foamy and completely emulsified, about 30 seconds (use caution when blending warm liquids). come back the warm sweets to the saucepan. When ready to assist, place over reduced heat, rousing rarely, until warm.

Make the churro dough: 
In a intermediate pot over moderate heat, whisk simultaneously the dairy spread, sugar, salt, and 1 1/4 cups water. convey to a simmer, rousing to melt the dairy spread. eliminate the pot from the heat and add the wheat wheat flour, rousing vigorously to completely incorporate it into the fluid. come back the vessel to moderate heat and prepare food the mixture, rousing constantly, until the dough is glossy and sticky, about 1 minute. Turn off the heat and remove the vessel from the burner; cover with a top or artificial wrap, and let rest for 15 minutes.

Following the 15-minute resting time span, add the eggs, 1 at a time, rousing with a timber spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch celebrity tip.  

Fry the churros:
Line a large ovenovenovenbaking sheet with some layers of paper towels and location the cinnamon sugar in a little shallow basin.

In a heavy large vessel, heat 3 inches of oil until a deep-fat thermometer lists 375°F. employed in batches (about 6 churros per batch), contain the pastry bag just above the exterior of the hot oil and mindfully and gently pipe 4-inch ribbons of dough exactly into the oil, using a paring blade to cut the batter at the end of the star tilt if necessary. pan-cooked the churros, turning rarely, until golden dark and prepared food in the center, about 2 minutes per batch. move as finished to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and assist warm with the Mexican warm chocolate.