Subj : 10/28 Nat Chocolate Day
To   : All
From : Dave Drum
Date : Wed Oct 26 2022 14:58:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Churros con Chocolate *
 Categories: Beverages, Breads, Dairy, Chocolate
      Yield: 4 Servings
 
      4 c  Milk; 1 c per serving
      1    Spanish Hot Cocoa Bar

MMMMM--------------------------CHURROS-------------------------------
      2 c  Self-rising flour
    1/4 ts Salt
      2 c  Boiling water
           Oil for frying
 
  * Crispy Breakfast Fritters with Hot Chocolate
  
  Perhaps the most sinful of all spanish traditions is thick,
  rich hot cocoa that accompanies churros for breakfast.
  Adapted as part of the American fast-food and convience
  store diet, the churro in its traditional form is a far more
  respectable culinary creation. Freshly mixed batter is fried
  to a golden brown, dusted with sugar, and served fresh and
  crispy. If you have never tried a fresh and crispy churro
  that has been dipped in thick hot cocoa, then you certainly
  have not experienced the best that Spain has to offer.
  
  Traditionally served as breakfast when paired with
  chocolate, or all alone at the many regional festivals
  throughout Spain, the humble churro is truly one of our
  favorite Spanish traditions. For our family, the perfect
  Sunday morning is sitting together around the table and
  enjoying churros con chocolate, a cup of Torrefacto Coffee,
  and some fresh seasonal fruit.
  
  For the Chocolate: In a medium sauce-pan, bring the milk to
  a gentle simmer (use 1 cup per serving.)
  
  Add 1-2 tablets of our Spanish Hot Cocoa to the milk ( each
  bar is pre-scored into 12 tablet sections.) Add extra
  tablets for an even thicker chocolate.
  
  Gently stir the milk until the chocolate is dissolved and
  the mixture appears noticeably thicker. Remove from heat in
  preparation for serving.
  
  For The Churros: Mix the flour and salt together until
  combined.
  
  To the flour mix, add just enough boiling water while
  stirring to form a thick paste.
  
  In a large pot or deep fryer, heat the vegetable oil until
  hot (Maintaining a frying temperature of 180+|C or below.)
  
  Slowly dispense the churro batter into the hot oil and fry
  until they are a light golden brown.
  
  Remove from oil, drain onto some paper towels, and dust with
  granulated sugar.
  
  Serve and Enjoy!
  
  Tips From Yaya's Kitchen: Spanish hot cocoa is different
  from normal hot chocolate in that it has special ingredients
  to make it extra-thick and extra-rich.
  
  Although regular wheat flour may be used, self rising flour
  yields the best results.
  
  Best results are achieved when you use boiling water in very
  little quantity to make a very thick paste. Add the
  flour-water mix to the churro maker and secure the lid.
  
  From: http://www.HotPaella.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Yogurt shaped into ice cream bars is not ice cream.
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