Vegan Mexican hot chocolate and churros

6 servings Prep: 40 mins, Cooking: 15 mins
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By Food24 June 28 2017
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Ingredients (20)

For the hot chocolate:
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 pinch cumin
1/4 tsp sea salt
2 Tbs coconut — shavings
coconut cream — whipped
For the churros:
piping bag, fitted with star tip — n/a
3/4 c flour — brown rice
2 Tbs tapioca starch
1 c water
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
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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.

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Recipe by Callan Austin of The Institute of Culinary Arts.

Are you a student chef with a passion for developing new and exciting recipes? Enter our NextGen competition!

Also try these recipes:

Vegan chocolate nut brittle cake
Vegan chocolate velvet smoothie bowls
Vegan chocolate and date caramel bars


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