{"id":27317,"date":"2019-01-21T06:19:03","date_gmt":"2019-01-21T11:19:03","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=27317"},"modified":"2019-09-06T06:22:18","modified_gmt":"2019-09-06T10:22:18","slug":"churros-with-hot-chocolate-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2019\/01\/21\/churros-with-hot-chocolate-recipe\/","title":{"rendered":"Churros with Hot Chocolate"},"content":{"rendered":"\n

Irresistible churros with hot chocolate, Caracas-style!<\/p>\n\n\n\n

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Until it came the day when we can have churros with hot chocolate in Miami. Yes sir! All this week we have had temperatures around 60\u02daF (today it dawned at 49\u02daF) and for those of us who live in the sub tropical South Florida weather, that means scarves, jackets, long pants, boots… and churros with chocolate!<\/p>\n\n\n\n

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That’s how life in Miami is. In my particular case, I miss four-season weather so I am the happiest when the thermostat goes down. To celebrate, yesterday I gave myself the pleasure of having this delicious treat with hot chocolate <\/a>with my Tomas Eugenio (15)! I really do not see a better way to start my day!<\/p>\n\n\n\n

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I made a very thick hot chocolate Caracas-style<\/a>, which is very similar to the hot chocolate Spanish use to have during the cold weather and it’s served with freshly made churros.<\/p>\n\n\n\n

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How to make the best churros ever <\/h2>\n\n\n\n

Before giving you my recipe, I want to share a couple of tips for you to become a master churro maker from day one:<\/p>\n\n\n\n

  1. Once you have the dough ready, refrigerate it at least half an hour before putting it in the pastry sleeve.<\/li>
  2. Use a large pastry nozzle in the shape of a star. I used the Wilton 1mm.<\/li>
  3. Fill the pastry sleeve partially, so that it is easy to press to make the churros.<\/li>
  4. Place the churros on a tray covered with parchment paper. You can cut them with greased scissors. I cut them by pressing the nozzle against the tray.<\/li>
  5. Fry just a couple of churros at a time and slowly: the oil tends to cool down with the cold dough.<\/li><\/ol>\n\n\n\n
    \"Churros<\/figure>\n\n\n\n

    I hope you like my recipe.<\/p>\n\n\n\n

    \"Churros<\/figure>\n\n\n
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