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Chocolate Para Churros Yum
This recipe for hot chocolate is much thicker than the standard hot chocolate. It is almost like a smooth, thin pudding and is designed to dip the freshly made churros.
Chocolate Para Churros
Course dessert
Cuisine mexican
Prep Time
10 minutes

Cook Time
20 minutes
Servings
cup
Ingredients
  • 4 oz Chocolate . Sweetened Latin drinking , coarsely chopped
  • 1/3 cup Water
  • 12/3 cups Milk Nondairy (like almond, soy, hemp or a combination)
  • 2 tsp Cornstarch
Course dessert
Cuisine mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
  • 4 oz Chocolate . Sweetened Latin drinking , coarsely chopped
  • 1/3 cup Water
  • 12/3 cups Milk Nondairy (like almond, soy, hemp or a combination)
  • 2 tsp Cornstarch
Chocolate Para Churros
Instructions
  1. In a 2 quart saucepan with a lid, combine the chocolate and water. Bring to a simmer over medium heat, stirring to melt the chocolate. Whisk in 1⅓cups of the milk and heat until steaming for about 8 minutes, make sure not to boil the mixture.
  2. In a small bowl, stir together the remaining ⅓cup milk and cornstarch until dissolved. Pour into the steaming milk and whisk constantly until the mixture thickens slightly, about 4~5 minutes.
  3. Cornstarch is cooked when the chocolate does not taste chalky anymore and it has a smooth texture.
  4. Turn off the heat and cover the pan.
  5. When ready to serve, whisk the chocolate and pour into cups. Serve with warm churros.
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