What a fun way to keep cosy on these cold winter nights by dipping churros into indulgently, decadent hot chocolate, wrapping in a cosy blanket and sitting back looking at the stars.

Serves 4

Ingredients

HOT CHOCOLATE

800 ml milk (can use plantbase)

¼ cup good quality cocoa powder

1 cinnamon stick

1 dried red chilli

1 Tbsp brown sugar

1 Tbsp maple syrup

¼ cup cream (optional) lightly whipped for topping

Method

Combine all the ingredients (except the cream)  together in a saucepan. 

Warm gently together so the flavours mingle. 

Pour into mugs, with a generous spoonful of cream on top.

CHURROS

1 cup water

100g butter

2 Tbsp sugar

1 cup flour

1 tsp salt

2 eggs

1 cup white sugar

2 tsp ground cinnamon

Oil for frying

Method

Heat together the water and butter until bubbling.  Remove from the heat and add the flour and salt and stir well to combine. Allow to cool for 15 minutes.

Add the eggs one at a time and beat well between each addition. 

Transfer into a piping bag with a large star nozzle. Set aside

Heat 1.5 litres of oil in a heavy based deep sided pot. You need a temperature of 180C. You can test this by trying a little dough and if it rises to the surface and bubbles instantly then you are ready to get cooking.

Carefully pipe the churros into the hot oil, so that you get 8 cm lengths, cut the dough with scissors. Continue with about 3 more as you don’t want to overcrowd the pan.  Cook for about 3 minutes on each side or until golden brown.  Drain well and coat in the cinnamon and sugar mixture.

Continue cooking until all the dough is used up.

Best enjoyed, by dunking into the hot chocolate (recipe above).