Last night was all about the Churros and Horchata. It was Mazie’s idea so she and her boyfriend Oscar made the dough. Zak was on fry duty as he is most of the time. The silver lining of lockdown is everyone is on board to cook and there is time to try all the recipes you never really wanted to before. Frozen churros are nowhere near a good as fresh from the cast iron frying pan! This churro dough is really easy to make and quick. This recipe is also great because it doesn’t use eggs – we currently go through eggs way too fast in our household. Next time we will give a churro recipe with eggs a go. We started with the original churro shape then got bored and started making mini donuts, pretzels etc. Churros are delish with a little cream too.
If you’ve never Horchata, you need to try it. Horchata originated in West Africa and from there to Valencia – it’s a rice drink. It’s light and sweet and goes perfectly with Churros. The Horchata is easy to make but needs some resting time to improve the flavor. A while back the kids and I tried two recipes and did a blind taste test. One cold method and one hot. Everyone agreed that using hot water made for better flavor and texture. Make one or both today!
Churros
Serves 4
Ingredients
1 cup water
2 ½ tablespoons white sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
½ cup white sugar, or to taste
1 teaspoon ground cinnamon
Instructions
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
Heat oil for frying in a deep fryer or cast iron to 375 degrees F. Pipe 5 inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll churros in cinnamon and sugar mixture.
Notes
Serve with whipped cream or melted chocolate
Horchata
4-6 servings
Ingredients
- 1.5 cups white rice
- ½ -1 14 oz can sweetened condensed milk depending on your sweet tooth or substitute with 1/2 cup sugar
- 1 cup whole milk
- 5 cups hot water
- 2 cinnamon sticks
- 1 tsp.ground cinnamon (add to taste)
Instructions
In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks. Pour hot water into the mixture and stir until the sweetened condensed milk dissolves. When the mixture is cool, cover the bowl and refrigerate for a minimum of 2 hours to overnight. Strain the rice and reserve the liquid. Put the rice, 1 cinnamon stick and 1.5 cups of strained liquid in blender on high for 3 minutes until the rice is liquefied. Strain the blended rice back into the reserved liquid. Serve over ice with a sprinkle of cinnamon or in my case with a shot of Myers’s Dark Rum!
