My last morning in Madrid a couple weeks ago, I made like a local and had churros (a sort of Spanish fried doughnut) and hot chocolate for breakfast, and I’ve had churros on the brain ever since. Thanks to a long-standing joke with friends Booth and Adam, we have a churro maker at home. Let’s just say that when Booth and I were indignant that someone had thrown a half-eaten churro into her convertible at a Dodgers game, my husband—a New Yorker by way of Geneva—thought we were talking about a cheroot. I mean… But back to the churros. We finally got around to making our own, and it is so worth the effort. I found this incredible spiced hot chocolate recipe in the March 2004 issue of Bon Appétit. You mix cinnamon sticks, star anise, cardamom pods, coriander, nutmeg and a pinch of red pepper flakes in with unsweetened cocoa and milk:
While that steeps, heat the canola oil. When the oil reaches about 350 degrees, drop in your churro batter. You can use a pastry bag to pipe out the long cylinders of dough, or you can use a nifty churrero. Cook until brown, about 2 minutes a side.
Remove and place onto paper towel. Let cool a couple minutes and then toss in cinnamon sugar to coat. Strain hot chocolate, and pour into mugs. Dip churros into hot chocolate. Do not toss into the driver’s seat of an open convertible.