With a chocolatey richness somewhere between a drink and a sauce our hot chocolate is the perfect dip for crisp deep-fried churros (skinny donuts).  

 Our delicious rich hot chocolate is served alongside churros for dunking. We bring this recipe to your attention since many of our friends from Spain, Mexico, Portugal and Cuba are celebrating Las Posadas, a centuries old Christmas tradition where churros and chocolate are a mainstay. Extra virgin olive oil ensures a silky, smooth lovely finish to the chocolate and a fresh fruity extra virgin olive oil is the perfect fat to fry your churros.

SERVES: 4 to 8


Hot Chocolate
6 oz bittersweet chocolate, roughly chopped
3 tsp cornstarch
1/4 tsp ground cinnamon
1 tbsp extra virgin olive oil
4 cups whole milk
1/4 cup granulated sugar

Churros (Makes 6 to 8)
1 cup water
1 tbsp Picual olive oil
1/4 tsp salt
1 cup all-purpose flour
Picual olive oil for frying
Granulated sugar for garnish

(Double the recipe for 12 to 16 Churros)

In a small sauce pan over medium-high heat, bring water, oil and salt to a boil then turn down heat to lowest setting. Add flour all at once and stir vigorously to blend and prevent lumps. The dough will pull away from the sides and form a ball. Let the dough cool enough to handle, then transfer to a pastry bag fitted with a large fluted tip. Heat at least one inch of olive oil in the bottom of a large heavy-bottomed sauce pan or skillet over medium-high heat (350 to 375 degrees with a thermometer). Pipe 4 to 6 inch lengths of dough, 3 to 4 at a time frying for 2-3 minutes per side. Bring oil to temp and repeat. Dust with sugar. Place to the side and immediately begin making hot chocolate.

Place the chopped chocolate in a medium saucepan. In a small dish, mix together the cornstarch and cinnamon, then mix in the olive oil to form a smooth paste. (You can make this paste before hand.) If there are a few lumps add a bit of milk to thin it out. Add the mixture, milk and sugar to pot, then stir to combine. Place over medium heat and bring just to a boil stirring to prevent lumps. Boil gently for one minute, then remove from heat. Pour into mugs. Serve with hot churros.