Hot Chocolate and Churros

Hot Chocolate and Crunchy Churros are Simply The Best

This recipe may look a little long but its really simple and seriously worth the crazy crunchy churros at the end. 

hot chocolate

_ Hot Chocolate and Churros


Makes: 2 cups


Nutty Spiced Hot Chocolate


100g dark chocolate, broken into smaller pieces

2 cups full cream milk

1 teaspoons castor sugar or to taste

1-2 teaspoons cornflour

2 tablespoon almond butter 

1 teaspoon cinnamon

2 large marshmallows


Splash a little of the milk and all the chocolate into a saucepan over a low heat and slowly melt, stirring constantly. Once the chocolate is completely melted slowly add the remainder of the milk (reserving roughly 2 tablespoons for the cornflour mix) and desired amount of sugar until completely combined. In a small bowl, mix the cornflour with the last of the milk to create a smooth mixture and add to the chocolate mix, whisking constantly until it thickens. Continue to cook on a low heat until thick and creamy. Add almond butter and cinnamon. Serve hot in mugs with a toasted marshmallow and churros for dunking. See “Churros” recipe.


Cinnamon Spiced Churros Recipe (adapted from smitten kitchen)


2 cups water
40 grams unsalted butter
2 tablespoons castor sugar
1 teaspoon vanilla extract

1 teaspoon cinnamon                                                     

1/4 teaspoon fine sea
2 cups bread flour
2 large eggs

1L vegetable or canola oil for frying

2 teaspoons cinnamon, for dusting

4 tablespoons castor sugar, for dusting


Heat water, butter, sugar, vanilla, cinnamon and salt in a medium-size saucepan until simmering and butter has melted. Remove from heat and add all the flour. Mix like crazy with a wooden spoon until the mixture forms a smooth ball and no floury bits are visible.

Let cool 5 to 10 minutes, then add eggs, one at a time. I would suggest using a hand-held or standing mixer.

Transfer churros to a piping bag or ziploc bag with a corner snipped off, fitted with a large closed star tip.

Simply heat oil to 180’c and fry, cutting off long strands with scissors directly into the oil. Alternatively, pipe onto a baking tray lined with baking paper, cover and chill until ready to use.

Gently drop a few churros at a time into the oil and fry until deep golden brown on all sides, which will take about 6 minutes. Turn them frequently so that they cook evenly. Once churros are cooked, remove from oil and drain on towels for a minute before transferring to a tray in the oven to keep warm. Return your oil to 180’c before adding more churros and repeat with remaining dough.

Toss cooked churros in cinnamon sugar.


July 18.