Chocolate caliente con churros is a cold-weather classic in Argentina, especially popular during the May and July national holiday celebrations.
The combination of thick, fragrant hot chocolate with crisp churros filled with dulce de leche is a staple of festive afternoon snacks and breakfasts.
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Argentine Hot Chocolate with Churros
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Beverage
- Cuisine: Argentine
Ingredients
- 1 liter of milk (about 4.25 cups)
- 150 g of chocolate, chopped (about 5.3 oz)
- 1 tablespoon of unsweetened cocoa powder
- 1 teaspoon of cornstarch
- 1 tablespoon of sugar (optional)
- 1 of orange peel strip (optional)
- 1 of whole clove (optional)
- 1 of cinnamon stick (optional)
- 1 teaspoon of vanilla extract (optional)
- 12 of churros, filled with dulce de leche or plain
Instructions
- Infuse the milk, heat the milk together with the orange peel, clove, and cinnamon stick, without letting it boil.
- Dissolve the cornstarch, in a separate bowl, dissolve the cornstarch and cocoa powder with a little cold milk, forming a smooth paste.
- Combine, strain the infused milk and add the cocoa-cornstarch paste, stirring well.
- Add the chocolate, stir in the chopped chocolate, sugar, and vanilla extract.
- Cook, cook over medium heat, stirring constantly, until it thickens to a velvety consistency.
- Serve, pour the hot chocolate into cups and serve alongside freshly made churros.
Tips for getting it right
- Stirring constantly keeps the chocolate from sticking to the bottom of the pot or forming lumps.
- Cornstarch is the key to achieving this hot chocolate’s characteristic thick texture.
- Infusing the milk with cinnamon, clove, and orange peel gives it a distinctive spiced aroma.
- Serving the chocolate piping hot alongside freshly fried churros makes for the perfect pairing.
Traditional variations
- Some recipes use less cornstarch for a thinner, more drinkable hot chocolate.
- Churros can be filled with dulce de leche or served plain, dusted with sugar.
How to serve
Chocolate caliente con churros is served piping hot, in cups, alongside freshly fried churros for dipping.
It’s a classic of the May and July national holiday celebrations, and of cold-weather afternoon snacks in Argentina.
Recommended sides
- Churros filled with dulce de leche
- Pastries
Did you know?
Chocolate con churros became especially popular during the May 25th and July 9th national holiday celebrations, as part of the patriotic afternoon snack.
Cornstarch dissolved in cold milk is the secret to achieving the thick, velvety texture characteristic of Argentine hot chocolate.
Frequently Asked Questions
Cornstarch helps thicken the mixture, giving this hot chocolate its characteristic velvety texture.
It's traditionally infused with orange peel, clove, and cinnamon stick, which add a distinctive spiced aroma.
It's especially popular during the May 25th and July 9th national holiday celebrations, as well as cold winter days.
They're traditionally filled with dulce de leche, though they're also served plain, dusted with sugar.
