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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
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Recipe - Churros con Chocolate (Crispy Breakfast Fritters with Hot Chocolate)
Perhaps the most sinful of all Spanish traditions is thick, rich hot cocoa that accompanies churros for breakfast. Adapted as part of the American fast-food and convenience store diet, the churro in its traditional form is a far more respectable culinary creation. Freshly mixed batter is fried to a golden brown, dusted with sugar, and served fresh and crispy. If you have never tried a fresh and crispy churro that has been dipped in thick hot cocoa, then you certainly have not experienced the best that Spain has to offer.
Traditionally served as breakfast when paired with chocolate, or all alone at the many regional festivals throughout Spain, the humble churro is truly one of our favorite Spanish traditions. For our family, the perfect Sunday morning is sitting together around the table and enjoying churros con chocolate, a cup of Torrefacto Coffee, and some fresh seasonal fruit. Spanish hot cocoa is different from normal hot chocolate in that it has special ingredients to make it extra-thick and extra-rich.
Origins:
Churros were developed centuries ago by Spanish shepherds. Up high in the mountains, fresh baked goods were impossible to come by, so the ingenious, nomadic folk of the hills came up with a delicious cake-like, cylindrical, daily staple which they could easily cook in a pan over an open fire. This was the birth of Churros. Originally churros were about the size of a breadstick, and they were eaten plain or rolled in cinnamon sugar. In Spain, churros are still a very popular breakfast, snack or dessert. But something this tasty wasn’t destined to remain in its country of origin.
Ingredients for Hot Cocoa
Ingredients for Churro Batter
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2 cups of Self-rising flour (serves 4)
- ¼ teaspoon salt
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about 2 cups Boiling water
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Oil for frying (Vegetable, Canola, etc.)
Tip From Yaya’s Kitchen:
Although regular wheat flour may be used, self rising flour yields the best results.
Prep Time/ Cook Time
5 minutes for Hot Cocoa, 10 minutes for Churros
Instructions
For the Hot Cocoa:
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In a medium sauce-pan, bring the milk to a gentle simmer (use 1 cup per serving.)
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Add 1-2 tablets of our Spanish Hot Cocoa to the milk ( each bar is pre-scored into 12 tablet sections.) Add extra tablets for an even thicker chocolate.
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Gently stir the milk until the chocolate is dissolved and the mixture appears noticeably thicker. Remove from heat in preparation for serving.
For The Churro Batter:
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Mix the flour and salt together until combined.
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To the flour mix, add just enough boiling water while stirring to form a thick paste.
Tip From Yaya’s Kitchen:
Best results are achieved when you use boiling water in very little quantity to make a very thick paste.
How To Prepare the Churro Maker for Use:
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Before the first use, wash the entire churro maker with warm-soapy water.
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Pull the plunger out all of the way (unscrew on plastic model,) remove the rear cap, including the plunger from the churro maker by turning the rear cap 1/4 turn.
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On the dispenser end, install the star shaped churro disk (small or large depending on your preference,) and verify that the retaining cap is securely fastened to the body to avoid it from falling into the hot oil when in use.
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Using a spatula, add approximately 2 cups of the churro batter (recipe above) into the body of the churro maker.
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Securely attach the plunger and rear cap (retaining ring) to the back of the churro maker body.
Pre-Heat the Oil:
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In a large pot or deep fryer, heat the vegetable oil until hot (maintaining a frying temperature of 180°C or below to avoid fire.) Be sure to use an accurate thermometer, ensuring that the oil temperature does not exceed 180°C (the desired temperature will vary if using another type of oil.)
Dispensing the Churro Batter:
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Hold the churro maker approximately 2 inches above the hot oil, taking precaution not to splash the hot oil when dispensing.
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Using rapid, but steady pressure, dispense the batter into the hot oil to yield a 4-6" section by pressing the plunger into the churro maker (twist on plastic model).
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We recommend a helper with kitchen shears to cut the batter section loose from the churro maker.
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Using a slotted spoon, turn the churros to ensure all sides reach a golden brown.
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Remove from oil, drain onto some paper towels, and dust with granulated sugar.
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Serve and Enjoy!
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Add With One Click: Hot Cocoa Bar, Sea Salt and Churro Maker
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Rich, thick Spanish hot cocoa bar with a touch of cinnamon. Different from ordinary cocoa, this bar is prepared with extra cocoa solids for an extra thick consistency.
Size: 7.05oz/200g
Origin: Barcelona, Spain
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Slightly grey in color, this salt puts table salt to shame. With a haunting suggestion of sweetness, it acts as a natural flavour enhancer.
Size: 6.3oz/180g
Origin: Mallorca, Spain
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Easy to clean, Hand-operated churrera made of aluminum. Multiple nozzle attachments included.
Size: Holds 2 cups/473ml
Origin: Spain
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