Chocolate Caliente & Churros
Chocolate Caliente & Churros
Chocolate Caliente
  • 1/2 leche de vaca
  • 1lata leche condensada
  • 1lata leche evaporada
  • 1pizca sal
  • 4cucharadas azucar
  • 1pinta helado de chocolate
  • 16oz chocolate de barra rallado
  • 1cucharadita sal
  • 1taza leche
  • 1taza agua
  • 1cucharada margarina
  • 2tazas harina de hornear
Chocolate Caliente
  1. Coloca todos los ingredientes en una cazuela y a fuego mediano calienta todos los ingredientes revolviendo constantemente hasta que hierva. Revuelve hasta que adquiera el espesor deseado.
  1. Ponga al fuego la leche con el agua, margarina y sal.
  2. Cuando rompa el hervor, añada de una sola vez toda la harina, retírelo del fuego y bátalo fuertemente hasta que la masa quede suave.
  3. Ponga la masa en una churrera o manga de decorar, y fría¬los en aceite bien caliente (390 F). Da aproximadamente 15 churros.
Recipe Notes

Hot Chocolate


½ Gallon whole milk
1 can condensed milk
1 can evaporated milk
1 pinch of salt
4 tablespoons of sugar
1 pint chocolate ice cream
16 oz. Grated chocolate bar


Place all ingredients in a pan and mix them well over medium-heat, stirring constantly until the mixture comes to a boil. Keep stirring until the desired thickness is obtained.




1 cup whole milk
1 cup water
1 tablespoon butter or margarine
1 teaspoon salt
2 cups regular flour (not self rising)


Using a pot with handle at high heat stir the milk, water, butter or margarine and salt.

Just before it boils removed the pot from the stove and add the flour at ones stirring vigorously with a wooden spoon making a dough.  Using a churrera or a bakers bag with a #8 tip.  Lay in top of wax paper the churros about 6 inches long.

Heat oil at 390 F and fry them until golden brown.  Used a pear of thongs to remove them.

Chef Pepín’s tip:

Never make the churros over the hot oil.  Air in the dough may make them pop.  Please keep your face and children away from the stove.