Hot Chocolate With Churros

In ‘Williams-Sonoma: Dessert of the Day’

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• Hot Chocolate

• 3⁄4 cup  unsweetened natural cocoa powder
• 1⁄3 cup sugar
• 3  cups  whole milk
• 1 1⁄2 teaspoons arrowroot or 1 1⁄2 teaspoons cornstarch

• Churros

• 1  teaspoon kosher salt
• 3  tablespoons sugar
• 1  cup all-purpose flour, sifted
• 2  large eggs, beaten
•  canola oil, for deep-frying
•  lemon zest, one long strip
• 1  tablespoon ground cinnamon

Directions

1. To make the hot chocolate, in a heavy saucepan, whisk together the cocoa and sugar.
2. Place the saucepan over low heat and vigorously stir in ½ cup of the milk, a few tablespoons at a time.
3. When the mixture is smooth, stir in the remaining 2 ½ cups milk.
4. Bring to a boil over medium heat, stirring constantly.
5. Decrease the heat to low and simmer, stirring, for 10 minutes.
6. In a small bowl, dissolve the arrowroot in ½ cup cold water.
7. Stir into the hot chocolate.
8. Bring to a boil over medium heat, stirring constantly, then remove from the heat.
9. Set aside and cover to kexep warm.
10. To make the churros: in a saucepan, bring 1 cup water, the salt, and 1 T sugar to a boil over high heat.
11. Remove from the heat and immediately add the flour.
12. Beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes.
13. Let cool for 5 minutes, then beat in the eggs, about 1 Tbsp at a time.
14. Spoon the dough into a pastry bag fitted with a large star tip.
15. Line a baking sheet with paper towels.
16. Pour oil to a depth of 1 inch into a deep, heavy frying pan and warm over medium heat until it reaches 350 degrees on a deep-frying thermometer.
17. Add the lemon zest and cook until browned, about 5 minutes.
18. Discard the zest.
19. Pipe several strips of dough, each 3-4 inches long, directly into the hot oil, being careful not to crowd the pan.
20. Using a small knife, cut the strips free from the piping tip and dip the knife in the oil before each cut.
21. Fry the churros, turning as needed, until golden brown and crisp, 3-5 minutes.
22. Drain briefly on the paper towels, then place in a large bowl.
23. Continue frying in batches.
24. In a small bowl, stir together the cinnamon and the remaining 2 Tbsp sugar.
25. Sprinkle over the churros and toss to coat.
26. Serve with the hot chocolate.