I served these charming Mini Churros for dessert at my Mexican Inspired Dinner Party along with spicy Mayan Hot Chocolate.
Churros are Mexican doughnuts that are piped from a star tipped pastry bag and deep fried. I made a mini version with warm spices like cinnamon and nutmeg, rolled in sugar. The sugar gives them a crisply, crackly coating that is completely addicting. And makes eating them plain just as good as dipping them in dulce de leche. Or in hot chocolate.
Mayan Hot Chocolate packs a spicy, warming punch of heat. It is made with Mexican chocolate and chile peppers. Mexican chocolate has cinnamon in it and a gritty texture. A lot richer and thicker than hot cocoa, it comes in little discs that require melting. But it doesn’t melt entirely, that’s where the gritty texture comes in with little specks of chocolate deliciously swimming around. You might remember the chocolate goddess making it in the movie Chocolat. A movie, if you haven’t seen, that I highly recommend. You can find the chocolate in the Spanish section of your market. The one that I see most often says Abuelita across the front and is in a yellow box.
My Mom and I share deep love for this hot chocolate. An afternoon tradition has developed between us since the dinner party, not only of drinking the hot chocolate but one where I am responsible for delivering this pleasure. There’s something satisfying about making it, much like the ceremony of brewing a pot of tea. Without this afternoon chocolate soiree our days feel somewhat incomplete. It’s a luxurious habit I look forward to.
Recipe adapted from Baking Bites
Adapted from Mexican Chocolate Lore and More
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