Hot chocolate with churros

The hot chocolate with churros is a typical dish of Spanish cuisine, released in countries like Argentina, Mexico, Chile, Uruguay and Venezuela for more than a century. It is a typical food of Spain that are usually eaten during the cold winter months.

Breakfast with churros in Spain dates back to the early nineteenth century. The churro was highly popular because of its low cost, and then was called fruit pan. Moreover, the chocolate has a longer history, the history and name us back to pre-Hispanic Mexico and its culture, and is also derived from cocoa originating from Mexico, where at the time was often used currency among the pre-Columbian peoples of Mesoamerica .

Given these two elements (Chocolate and churros) is unknown the exact time between the nineteenth and early twentieth century which invented this couple for breakfast.

It's called hot chocolate with churros, indicating that the hot chocolate served in a porcelain cup or bowl accompanied by a plate of fresh churros. This delicacy is usually a typical breakfast Christmas Day and also usually serve the Epiphany (January 6) after the Kings Cake.

Ingredients.

For the churros:

- 350 ml of milk.

- 200g of plain flour.

- 5 g of salt.

- 1 fresh egg.

- Sunflower oil.

- Sugar.

For the chocolate:

- 500 ml of milk.

- 120 grams of black chocolate.

- 15 gr cornstarch.

Preparation:

Churros:

1. Boil the milk. Sift the flour and when the milk boils pour it all into the pot of milk and reduce heat to a minimum.

2. With a kitchen spatula to mix until you go see taking consistency. Stir to prevent sticking to the walls of the pot.

3. Add the egg and mix well.

4. Cool the dough into a pastry bag with a medium size curly tip.

5. In a skillet with a finger sunflower oil, over medium heat, let shredding of churros. fry until well browned.

6. Take the churros, put them on paper towels and sprinkle with sugar.

Hot Chocolate:

1. Boil the milk (reserving a little to dissolve the cornstarch) together with chopped black chocolate.

2. Once it starts to boil add the cornstarch dissolved in cold milk we had booked previously. Stir continuously.

3. Once the chocolate covered spoon already have done.

Note: you can serve hot chocolate with a hint of vanilla or cinnamon sprinkled on top. If you find the chocolate too bitter you can add a little sugar.