Cinnamon Churros and Champurrado
- For the Churros (About a Dozen)
- 3/4 cup water
- 6 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 2-inch piece cinnamon stick
- 1 1/4 cups all-purpose flour
- 1 full teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/2 teaspoon vanilla
- oil for frying
- 1/2 cup sugar
- 2 teaspoons cinnamon
- For the Champurrado (In the Blender)
- 4 cups milk
- 2 cups water
- 2 tablespoons brown sugar
- 2 teaspoons Mexican ground cinnamon
- 4 tablespoons masa harina
- 1 disc Mexican chocolate (about 3 ounces)
- 1 star anise
I know for many of us there are certain recipes we will only prepare during special times of the year. Whether it’s because it’s for a certain season or holiday, or simply because the thought of it seems a little overwhelming. Two of these recipes, for me, are cinnamon churros and champurrado.
Many times we use recipes that call for huge amounts of ingredients, when we really just need a smaller batch. After a few mix-ups, I think I am happy with this much quicker version of champurrado and a smaller batch of cinnamon churros. I enjoy preparing these for brunch or even for family movie nights during the cooler months.
A large piping bag and a large star tip for the bag (check your local craft or kitchen store for these larger star tips).
Tip: If you can, try grinding your own Mexican cinnamon for this recipe. The flavors are amazing compared to store-bought cinnamon!
For the Churros
- In a saucepan, add the water, butter, brown sugar, salt and cinnamon stick. Heat to medium and cook for 3 minutes. Remove cinnamon stick. To the hot liquid, add the flour, cinnamon and baking powder all at once.
- Stir with wooden spoon until dough forms and cook for another 30 to 40 seconds to toast the flour slightly. Remove from heat and let cool for 10-12 minutes.
- By hand, or using a mixer, add in the eggs and vanilla until well incorporated. Add batter to piping bag fitted with a large star tip. Set aside.
- In a 10-inch skillet, preheat 2 1/2 cups of vegetable or canola oil to 350ºF. It’s important to not go higher than 350 degrees, or your churros will not cook all the way through.
- When ready, twist the end of piping bag filled with batter to push batter down and out. Pipe a 5-inch section of batter carefully into the hot oil. Use a small knife to cut off the sections. Cook 4 to 5 churros at once. Cook for 5 to 6 minutes, turning as needed.
- Transfer to a plate lined with paper towels for a few seconds, then to a baking sheet that is reserved in a low temperature oven (200 degrees).
- Once churros are all cooked, mix the reserved sugar and cinnamon in a bowl. Dredge the churros through until evenly coated. Yields 12 churros.
For the Champurrado
- Add all of your ingredients to the blender, minus the chocolate and star anise.
- Place the chocolate disc on a plate and warm in the microwave, less than a minute, just to soften.
- Add chocolate to the blender. Blend on high until smooth. Transfer to a saucepan and heat to medium.
- Add the star anise and continue cooking for 20 to 25 minutes or until the champurrado becomes thick. Yields up to 6 servings.