SERVINGS

Makes about 2-1/2 dozen churros.

INGREDIENTS

Cardamom Churros with Spicy Hot Chocolate
1-1/4 cups Water
1/2 cup (1 stick) unsalted butter, cubed
3 tablespoons + 1/2 cup granulated sugar
1/4 teaspoon salt
1-1/4 cups all-purpose flour
3 eggs
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
4 cups vegetable oil


Hot Chocolate

6 ounces milk chocolate, chopped
4 ounces dark chocolate, chopped
1-1/2 cups half and half, heated to steaming
3/4 teaspoon chili powder
1/4 teaspoon cayenne powder
1/4 teaspoon salt

DIRECTIONS

In a medium saucepan, combine water, butter and 3 tablespoons of sugar and salt. Place over medium heat until mixture comes to a boil. Reduce heat to medium low and add flour. Mix with a wooden spoon until mixture forms a ball. Continue cooking mixture, stirring constantly, for 5 minutes. Transfer to a large bowl to cool slightly. Add eggs, one at a time; stirring until completely incorporated and dough is smooth. Set aside.

In a medium bowl, combine remaining 1/2 cup sugar, cardamom and cinnamon.

In a medium bowl, combine chocolates. Pour steaming half and half over chocolate; let stand 5 minutes. Add chili powder, cayenne and salt. Stir until smooth.

In a heavy bottomed 2-quart saucepan, heat 4 cups vegetable oil to 375° F. Use a candy thermometer to monitor temperature.

Place dough in 16-inch decorating bag fitted with decorating tip 1B. Pipe dough out into 2-3 inch pieces; snip pieces with scissors into hot oil. Fry until churros are golden brown on all sides, about 2-3 minutes. Cook no more than 4 churros at a time. Once browned, remove churros to a paper towel-lined jelly roll pan. Cool slightly. Toss churros in cardamom sugar and serve with warmed hot chocolate.