Spanish Churros Con Chocolate

Heat water, salt, sugar, and butter in a saucepan. Meanwhile, sift flour in a bowl. When water reaches a rolling boil, stir in flour and keep stirring until you get a dough. Transfer dough to a bowl. Wait for a minute until it’s not hot anymore.

Beat eggs and stir into the dough. Transfer the dough into a piping bag with a star nozzle.

Heat oil in a deep frying pan to 360°F. Squeeze the strips of the dough into the oil and fry, turning once, until golden. Drain on paper towels. Roll churros in a cinnamon and sugar mixture. Continue with all the remaining dough.

To prepare the hot chocolate for dipping, dissolve the cornstarch in 1 cup of the milk. Set aside. Heat the remaining cup of the milk together with the chocolate in a saucepan. Cook over low heat until chocolate melts. Add cornstarch mixture and sugar and whisk well. Cook for couple minutes more, whisking continuously, until the mixture thickens.

Serve hot chocolate in a cup with some churros alongside. Dip and enjoy!