Spanish Hot Chocolate and Churros

We have recently come back from a lovely holiday near Santander, Spain.  In the local shops we bought some specialist chocolate to make Spanish Hot Chocolate, to compare with our own.   It was so sweet not even the children would drink it! What they need is Mortimer Chocolate Powder.   Here is my recipe for a thick delicious, not too sweet hot chocolate, that I would hope is more typical of a traditional Spanish Hot Chocolate.  Together with the Spanish doughnut, Churros


Spanish Hot Chocolate
Serves 6


Heat the water in a pan until it starts to simmer

Add the chocolate powder and whisk until thick

Serve in small espresso cups


For the choux pastry:

  • 65g plain flour
  • 50g butter
  • 120ml water
  • 2 eggs

For deep fat frying:

  • 500ml vegetable oil


Sift the flour into a small bowl. Put the butter and water into a pan over a low heat until the butter melts. Increase the heat until the mixture boils. Remove from the heat and stir in the flour.

Place back over a medium heat and stir until the mixture forms a ball. Remove from the heat and allow it to cool for a bit. Add the eggs one at a time, beating after each addition, until the mixture is smooth. Spoon the mixture into a piping bag fitted with a large star nozzle.

Heat the oil in a deep pan until hot. I used an 18cm diameter pan and 500ml of oil filled it to one third full. When a small cube of bread browns in 30 seconds the oil is hot enough.

Pipe approx 5cm lengths of the mixture into the oil and fry for 5 minutes until golden brown. Put the churros onto kitchen roll, to remove excess oil and sprinkle with sugar.


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