SPANISH HOT CHOCOLATE WITH COCONUT CHURROS #DESSERT #CHOCOLATE

The scene was about Spain's fixation on chocolate. Everything began, harking back to the sixteenth century when it was found in the districts of Mesoamerica and took back to Spain. With time chocolate turned into an extremely well known beverage in Spain and served to the Spanish government. It was said that "chocolate is to the Spanish what tea is to the English." 

In any case, it wasn't care for the hot cocoa that we drink here in the U.S. It's made with self-contradicting chocolate and filled in as a rich thick and velvety beverage. Thick enough that it coats and clutches your churro when it's plunged, yet at the same time dainty enough to drink. 

During the scene, they plunked down for cups of thick hot cocoa and a side of firm browned churros. I promptly realized that I needed to make this for myself! Truly what could be better!? 

There are a wide range of joy going on! Hot cocoa, sugar, cinnamon secured firm churros and for its hell, I included a couple of teaspoons of coconut concentrate to the churros. Since coconut and chocolate are BFFs.

Ingredients:

Churros:

• 1/2 cup butter
• 1 cup water
• 2 teaspoons coconut extract
• 1 cup flour
• 1/4 teaspoon salt
• 4 whole eggs, beaten
• 1/4 cup sugar
• 1/4 teaspoon cinnamon (optional)

Hot chocolate:

• 6 oz bittersweet chocolate (at least 58% cacao), chopped
• 1/2 cup sugar
• 2 cups milk
• 1/4 cup cornstarch
• 1/4 teaspoon vanilla

Instructions:

Churros:

1. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees. Mix the sugar with the cinnamon on a plate and set aside.
2. In a medium sauce pot combine 1 cup of water with the butter, extract and salt, bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
3. Transfer the churro dough into a pastry bag fitted with a large star tip. Squeeze a coil of dough into the hot oil. Cut the dough from the tip using a knife or kitchen shears. Repeat, frying 1 or 2 coils at a time. You can also fry them in strips and do 3 to 4 at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
4. When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)

Hot Chocolate:

1. In a large heavy saucepan combine chocolate, sugar, milk and 2 cups of water. Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
2. Stir cornstarch into 1 cup of cold water until smooth. Whisk the cornstarch slurry into the chocolate. Cook over medium-high heat, whisking constantly until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
3. Remove chocolate from heat and stir in vanilla.
4. Serve in large cups with churros.

For more detail :http://bit.ly/2yQQKWM

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