Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. Jones says that at the restaurant they use either water or milk to make their hot chocolate, adding that nonfat, low-fat, and whole milk all work beautifully. We're partial to the full-fat option, as it makes for a creamy and truly indulgent treat. If you like your cocoa with a little spice, Jones recommends adding one or two dried ancho or pasilla chiles when you heat up the milk or water—both peppers partner well with chocolate, and will impart their flavor in the short time it takes to melt the chocolate and steam the milk or water.

　　

Ingredients

Makes 8 servings

　　

For the cinnamon sugar:

1 cup sugar

　　1 teaspoon ground cinnamon

　　

For the Mexican hot chocolate:

5 cups milk or water

　　10 ounces Mexican chocolate, such as Ibarra, coarsely chopped

　　

For the churros:

2 tablespoons unsalted butter

　　2 tablespoons sugar

　　1 1/2 teaspoons kosher salt

　　1 cup plus 2 tablespoons all-purpose flour, sifted

　　2 large eggs

　　1 to 2 quarts vegetable oil, for frying

　　

Special Equipment

Blender or handheld immersion blender, pastry bag fitted with 1/2-inch star tip, deep-fat thermometer

　　

Make the cinnamon sugar:

Step 1

In a small bowl, whisk together the sugar and cinnamon. DO AHEAD: The cinnamon sugar can be made ahead and stored, in an airtight container at room temperature, up to 1 month.

　　

Make the hot chocolate:

Step 2

In a heavy 2-quart saucepan over moderate heat, combine the milk or water and the chocolate. Heat, stirring occasionally, until the chocolate is almost completely dissolved (there will still be small pieces of chocolate) and the mixture is steaming. Transfer to a blender or use a handheld immersion blender and process until the mixture is foamy and fully emulsified, about 30 seconds (use caution when blending hot liquids). Return the hot chocolate to the saucepan. When ready to serve, place over low heat, stirring occasionally, until warm.

　　

Make the churro dough:

Step 3

In a medium pot over moderate heat, whisk together the butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, stirring to melt the butter. Remove the pot from the heat and add the flour, stirring vigorously to fully incorporate it into the liquid. Return the pot to moderate heat and cook the mixture, stirring constantly, until the dough is smooth and sticky, about 1 minute. Turn off the heat and remove the pot from the burner; cover with a lid or plastic wrap, and let rest for 15 minutes.

　　

Step 4

Following the 15-minute resting period, add the eggs, 1 at a time, stirring with a wooden spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip.

　　

Fry the churros:

Step 5

Line a large baking sheet with several layers of paper towels and place the cinnamon sugar in a small shallow bowl.

　　

Step 6

In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 375°F. Working in batches (about 6 churros per batch), hold the pastry bag just above the surface of the hot oil and carefully and gently pipe 4-inch ribbons of dough directly into the oil, using a paring knife to cut the batter at the end of the star tip if necessary. Fry the churros, turning occasionally, until golden brown and cooked in the center, about 2 minutes per batch. Transfer as done to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and serve warm with the Mexican hot chocolate.