From Snoleppard42@aol.com Tue Apr 19 11:16:47 2005 Date: Tue, 19 Apr 2005 04:38:39 +0000 (UTC) From: Snoleppard42@aol.com Newsgroups: rec.food.recipes Subject: Mexican Hot Chocolate With Churros Followup-To: rec.food.cooking, rec.food.recipes Mexican Hot Chocolate With Churros Mexican Hot Chocolate (The perfect accompaniment to serve with churros) 1 pint milk 1 pint half-and-half 8 ounces Mexican chocolate 4 ounces bittersweet chocolate Grind chocolate in a food processor and then bring milk to a boil. Reduce to a slow simmer and gradually whisk in the chocolate. (Linquist says he likes to put the hot chocolate mixture into the blender after heating to create a frothy consistency.) Dip churros into the Mexican hot chocolate. Churros (Mexican doughnuts) 2 1/2 cups water 1/4 cup sugar 1/4 cup vegetable oil 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 teaspoon salt 4 ounces butter 2 cups cake flour 1/2 cup all purpose flour 3 eggs 2 quarts vegetable oil for frying In a medium-sized pot, add all ingredients except flour and eggs. Bring to a boil and then add flour. Cook over medium heat for about 10 minutes, stirring constantly. The dough will form a ball in the center when it is through cooking. Move hot mixture to a mixing bowl and whisk in eggs one at a time until fully incorporated. Let dough cool and then place it in a pastry piping bag with a large star tip. To Cook: Heat vegetable oil in a large skillet to 325 degrees and pipe the dough into the pan in long sticks. Fry until golden brown and serve by sprinkling each one with cinnamon and sugar. SOURCE: Our_Recipe_World 1366 Posted By: "Susanna" Date Sent: Sat, 29 Jan 2005 FROM ANN IN FLA -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/