How to Make Perfect Churros with Hot Chocolate

Prepare the Dough: In a medium saucepan, bring 1 cup of water, butter, sugar, and salt to a boil over medium heat. Once boiling, remove from the heat and stir in the flour. Mix until a smooth dough forms. Let the dough rest for 5 minutes to cool slightly.

Add the Egg: Beat the egg in a small bowl and add it to the dough along with the vanilla extract. Stir well until fully incorporated. The dough should be smooth and slightly sticky.

Heat the Oil: In a large pot, heat vegetable oil to about 350°F (175°C), making sure there’s enough oil to submerge the churros. You can test the temperature by dropping a small amount of dough into the oil – it should immediately start bubbling and rise to the surface.

Pipe the Churros: Transfer the dough to a piping bag fitted with a large star tip. Carefully pipe 3-4 inch long strips of dough directly into the hot oil, cutting them with scissors when they reach the desired length. Fry in batches, turning the churros occasionally, until they are golden brown and crispy, about 2-3 minutes.

Drain and Coat: Remove the churros from the oil using a slotted spoon and place them on paper towels to drain. While still warm, roll the churros in a mixture of sugar and cinnamon for a sweet, spiced coating.

Making the Hot Chocolate:
Heat the Milk and Cream: In a medium saucepan, combine the milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.

Melt the Chocolate: Add the chopped dark chocolate to the milk mixture and stir continuously until the chocolate is completely melted and the mixture is smooth. If you prefer a sweeter drink, add sugar to taste and stir until dissolved.

Finish with Vanilla and Salt: Stir in the vanilla extract and a pinch of salt to enhance the flavor. Keep the hot chocolate warm on low heat while you serve the churros.

Serving and Storage Tips: