Hot Chocolate with Churros

  • Total Time

    • Prep Time

    • Bake Time

  • Serves

  • Skill Level

  • Dietary Needs

    • Vegetarian

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Perfect for warming up beside the bonfire with friends.


  1. In a large, deep pan, heat the oil for deep frying the churros to 190°C or until a piece of bread takes 30 seconds to colour. Preheat the oven to 150°C (fan 130°C, gas mark 2).

  2. Bring the milk and 150ml water to the boil in a pan, pour in the flour and beat vigorously with a wooden spoon until smooth. Cool slightly, then gradually beat in enough egg to make a smooth but stiff, glossy mixture that drops, reluctantly, off the spoon. Spoon into a piping bag with a large star nozzle.

    • 150ml Milk (whole)
    • 100g Plain White Flour (We use Allinson)
    • 2 Egg(s) (free range) (medium, Beaten)
  3. Holding the nozzle over the hot oil, gently squeeze the piping bag and snip off 6-8 x 10cm lengths of the mixture with kitchen scissors. Fry for 4-5 minutes, turning occasionally, until crisp and a golden brown. Lift out with a slotted spoon onto a baking tray lined with kitchen paper.

  4. Mix the golden caster sugar and the cinnamon together on a large plate. Roll the fried churros in the sugar mixture, then pop in the oven to keep warm while you make the hot chocolate.

    • 50g Unrefined Golden Caster Sugar (We use Billington's)
    • 1tsp Cinnamon
  5. For the hot chocolate, put the chocolate in a heatproof bowl and rest over a pan of just simmering water until completely melted. Meanwhile, bring the milk to the boil in a small pan. Remove the chocolate from the heat and whisk in a little of the hot milk. Add the rest and whisk until frothy. Pour into hot mugs.

    • 225g Dark chocolate
    • 800ml Milk (whole)

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