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- {Note: if you can’t find Mexican chocolate, semisweet or bittersweet chocolate would work too.}
- Cinnamon Sugar
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- Mexican Hot Chocolate
- 2 1/2 cups milk (low-fat is fine, I used 1%)
- 5 oz Mexican chocolate, coarsely chopped
- Churros
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups water
- 1 cup plus 2 tablespoons all-purpose flour, sifted
- 2 large eggs
- vegetable or canola oil, for frying
View Full Recipe at Tracey's Culinary Adventures
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