Vegan Mexican hot chocolate and churros
|2 c||non-dairy milk|
|150 g||dark chocolate — 70% chopped|
|1/2 tsp||vanilla — essence|
|1/2 tsp||cinnamon — ground|
|1 pinch||cayenne pepper — large|
|1 pinch||nutmeg — ground|
|1/4 tsp||sea salt|
|2 Tbs||coconut — shavings|
|coconut cream — whipped|
|piping bag, fitted with star tip — n/a|
|3/4 c||flour — brown rice|
|2 Tbs||tapioca starch|
|3 Tbs||coconut oil|
|1 tsp||vanilla — essence|
|2 c||sunflower oil — for frying|
|1/2 c||coconut sugar|
|2 tsp||cinnamon — ground|
|1 pinch||sea salt — fine|
For the churros:
In a bowl, whisk together rice flour and tapioca starch.
In a small saucepan, combine water and coconut oil and ring to a boil then reduce heat to a simmer and stir in vanilla essence.
Add flour mixture and stir until dough comes away from sides of pan, cook for 1 to 2 minutes.
Remove from heat and transfer to a bowl and allow cooling. Start heating your oil to a moderately high heat in a medium pot.
Meanwhile, in a large bowl, whisk together coconut sugar, cinnamon and salt. Set aside.
Fill piping bag with dough. Squeeze strips of dough 5 to 7 cm long and about 1 cm in diameter into hot oil, cook for 6 to 7 minutes, or until churros are crisp and golden brown.
Using a slotted spoon or tongs, transfer to bowl with cinnamon sugar and toss to coat well.
Transfer to a serving plate.
Repeat with remaining batter.
Serve immediately with hot chocolate.
Recipe by Callan Austin of The Institute of Culinary Arts.
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Vegan chocolate nut brittle cake
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