We had a lovely tapas night with a lot of great food, wine and talk. This is the recipes for the churros with chocolate I made, hopefully others will post their recipes in the comments here.

xxoo,

- K

Churros
2c water
1/4c brown sugar
1t salt
2/3c butter
2c white flour
3 eggs, lightly beaten
1 1/2t vanilla extract
1/2c sugar
1t ground cinnamon, depending on taste
peanut oil for frying

Put flour into bowl of Kitchenaid mixer. Boil water, butter, sugar and salt over high heat. With the mixer running with paddle attachment pour water in slowly. When dough has formed, add in eggs and vanilla and beat until combined.

You can let dough rest, covered in a refrigerator over night if you wish. Let dough come up to room temperature before you fry.

Heat oil up to 375°f. Take a pastry bag with a large star tip, fold the top of the bag outward and fill with dough. (You can rest the bag in a tall glass, tip down.) Put sugar and cinnamon in a small paper bag and shake up. Line a cookie sheet with paper towels. When oil is up to heat, pipe churro dough into oil in 4″ (or so) lengths. Flip the churros when they are dark brown and cook other side. Remove from oil, drain for a moment on paper towels. While still hot, toss in paper bag until covered with sugar and cinnamon.

Serve with thick chocolate.

Thick Hot Chocolate
4c whole milk
10oz dark or bittersweet chocolate, chopped
2t rice flour
1/4 – 1/3c sugar
2 T kahlua (optional)

Heat milk over medium-low heat. . When milk gets warm, whisk in all the rice flour and chocolate in 1oz portions. When all of the chocolate is whisked in, taste and add in more chocolate or rice flour if you want it stronger/thicker. Whisk in sugar in portions tasting after each addition until it reaches your desired sweetness. Add in Kahlua. Serve in espresso cups (or mugs) with churros.