Churros Drink

[Alana Fekety]

Coffeehas been around for more than a thousand years, and coffee houses date back 700 years or so in Europe. Many a writer has been sustained with a cup of coffee. My husband, for example, is an avid coffee drinker, a habit he says he developed early in life as a daily newspaper reporter. Even today, he always has a cup of coffee by the keyboard as he writes and edits his historical journal or our newspaper column for the Tribune.

But coffee is oh so much more enjoyable with a good dessert such as churros, a fried-dough pastry long popular in the American Southwest, Mexico and Spain. Churros can be created in many shapes, but I make mine thin and long. They are normally dipped in caf con leche but go well with any coffee.

Scrape the dough into the bowl of a standing mixer with a paddle attachment. Add eggs one at a time while the mixer is on high. Scrape into a pastry bag fitted with a 1/2-inch star tip. You can keep this in the refrigerator for up to 6 hours.

Put a wire rack in a sheet pan and place in a 200-degree oven. Bring the 2 inches of oil to 325 to 350 degrees. Add 5- to 7-inch-long snakes of dough to the oil, working it in batches to avoid crowding the pan and fry for 4 to 6 minutes, turning pieces once.

At some point in the last few years, we must have run out of cookies, cakes, and pies to try to mimic the flavor of, and the wandering eye of some product developer landed on churros as the next great flavor to reproduce in a different format. Churros are delicious! Surely, this will work!

Last week I saw on article about how the scent and flavor of pumpkin is super nostalgic for people and triggers them to get all crazy and pumped about fall, so clearly I must fall into that category. Except I include apple cider too!

Obviously you now know why I just had to go make churros with said cider. The churro dough is made with apple cider, but I used a hard cider for the caramel sauce. AH. So freaking good. We could not stop dipping and eating and stealing churros from the plate.

I also coated the churros in a mix of sugar + apple pie spice. My actual dream, I think. Just a bit crisp on the outside and then soft and fluffy on the inside. I mean, how does something this wonderful even exist?

I had read elsewhere to boil down the apple cider before you start the process (maybe it was a recipe for apple cider donuts). So, with the packets I was able to make the cider for the dough very very dense with apple cider flavor. I use the tea kettle made two cups of boiling water and put in like an entire box of apple cider packets. My Churros were SO flavorful. Amazing.

Spanish hot chocolate, 'chocolate caliente', is a wonderfully thick, rich and delicious treat. It's the traditional partner to freshly made churros, but it's also perfect just on it's own, especially on a cold day.

I don't have a particularly sweet tooth, and I can never eat a lot of chocolate, but I'll be the first to admit, I have a soft spot for the hot chocolate they serve in Spain. It was an early discovery when I lived there, and served as a pick-me-up on more than one occasion.

What makes the Spanish version that little bit different is that is is relatively thick. This is partly because it is used as much as a dipping sauce for churros, a kind of stick-like donut, as to drink.

For the observant among you, you'll notice that these are, in fact, Mexican churros rather than the Spanish form. I'm afraid I'm not set up for deep frying here to make my own and that's all I could find.

Spain has developed a spacial affection for drinking chocolate, really ever since it was introduced from the Americas. So much so, you'll find "chocolaterias" whose main purpose is selling cups of this tasty treat. It's easy to understand why when it's this good.

Do take care, though, as you don't really want to boil this as it can separate, or the cornstarch can actually become thinner. You are also more likely to have it burn on the bottom. So, instead, make sure you just warm the mixture gently and stir it constantly.

This drink is made with only a small number of ingredients so make them count. I'd strongly recommend full fat milk to make sure you get the full creaminess from it. Also, use a good quality chocolate as you will taste the difference.

You can in theory use milk chocolate for this, but I personally find it too sweet. Instead, I much prefer bittersweet chocolate to have a lovely rich chocolate flavor that's not overly sweet. You can then add a little sugar to taste.

This is almost the exact same recipe I've been using for a long time. It's simple yet delicious and the fact that the time you let it cook after you add in the cornstarch affects the consistency is awesome! You can choose how thick you want your chocolate, depending on your mood hahaha

So it should work to make ahead and keep warm, I would just make sure you stir it relatively regularly as it may form a skin on top otherwise. Also, have a little extra milk on standby just in case it gets too thick. Enjoy!

Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

Anyway, in my search, I came across an interesting beverage combination of chocolate, a unique sugar called piloncillo (more on this in a moment), spices, and masa harina. Yes, masa harina. In other words, the cornmeal used to make tortillas.

Note: many traditional preparations of champurrado use fresh masa dough, rather than dried masa harina. Unfortunately, fresh masa is pretty darn hard to find in the US, so, at least at my house, we have to settle for the dried.

The cones of piloncillo can be quite hard, making them difficult to break or cut into chunks. To manage it, use a serrated knife to saw bits off, or a rasp grater to grate it. Or, if you are making a hot drink with it and you happen to have about the right size chunk, simply add the entire piece to the liquid while it heats and allow it to dissolve.

Mexican chocolate is typically made with roasted and ground cacao nibs, sugar, and spices like cinnamon, and shaped into disks or tablets. It is somewhat less refined than other chocolates, with a grainy, rustic texture. This texture can be off-putting to some, but true fans love the authentic feel.

There are several mass-produced Mexican chocolate brands available in most grocery stores that will work well enough for making champurrado, or any other hot chocolate for that matter. But if you want something with a little more character (and less weird additives), look for one of the small handful of artisan Mexican chocolates beginning to appear on the market. They can be quite pricey, but the difference in quality and flavor from the mass-produced varieties is apparent. Specialty food stores, and online merchants are your best bet. HERE is a good option from Amazon.

This makes a thick, earthy, and rustic chocolate drink with a sometimes slightly grainy texture. If it seems a little lumpy or grainy for your taste, strain it through a wire mesh strainer before serving.

ATLANTA, March 2, 2020 /PRNewswire/ -- Whether the beach or the living room is your Spring Break photo backdrop, the latest innovation from Cinnabon is sure to be front and center. The iconic bakery and purveyor of craveable cinnamon rolls today announced the rollout of the brand-new Churro Chillatta frozen beverage to menus nationwide.

"The new Churro Chillatta is the perfect way to treat yourself. Churros have become such a popular treat, we had to find a way to mix it up and deliver it in a beverage," said Karyn Sarago, Chief Marketing Officer. "This over-the-top beverage experience catches your eye and is sure to have loyal Cinnabon fans and new guests craving churros all spring long."

The Churro Chillatta is now available for a limited time at Cinnabon mall bakeries nationwide, starting at $6.29. For more information on the Churro Chillatta and to locate a bakery near you, visit Cinnabon.com.

About CinnabonFounded in Seattle in 1985 and now based in Atlanta, Cinnabon Franchisor SPV LLC is the market leader among cinnamon roll bakeries. The company serves fresh, aromatic, oven-hot cinnamon rolls, as well as a variety of other baked goods and specialty beverages. Cinnabon Franchisor SPV LLC currently operates over 1,200 franchised locations worldwide, primarily in high traffic venues such as shopping malls, airports, train stations, travel plazas, entertainment centers and military establishments.

Our signature item that started it all in 1954. Our famous tacos start with a stone-ground corn tortilla grilled to perfection, filled with your choice of seasoned meats, freshly shredded cheese, crisp lettuce, and finished with a dusting of our signature Parmesan cheese.

Our hand-rolled and grilled burritos are filled with your choice of seasoned meats, our made-from-scratch Spanish rice, slow cooked pinto beans, mild red sauce and freshly shredded cheese. Burritos can also be ordered with meat and cheese only.

Food just tastes better when you share it, and we have prepared some great selections for this purpose, using high quality ingredients made fresh to order. Selections include 3 Cheese Quesadillas, Super Nachos, Stuffed Quesadillas, TaquitO-M-G and Chips and Dips.

Choose from Tortilla Chips that are prepared fresh daily, scratch-made Guacamole, slow simmered Pinto Beans made in small batches to ensure freshness, house-made Spanish Rice, French Fries tossed in seasoning salt or creamy Queso.

Choose from our freshly made to order Kids Bean and Cheese Burrito, Kids Cheese Quesadilla, or an Original Ground Beef Taco. Jimboy's Jr. Meals come with milk, juice or a soft drink, a crispy churro, and your choice of tortilla chips, rice, beans or a salad. Kids 12 and under only.

we will sell sno kones in the paper cones. we will use ice from the ice machine, sno kone machine with flavored syrups. We will also sell flavored sodas. Students can choose flavors for a mixed soda drink.

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