Spanish Hot Chocolate and Churros


The Mortimer Chocolate Company have kindly put together this amazing recipe to produce a hot chocolate made with water, rather than milk. The recipe below is for a very rich, thick Spanish style hot chocolate. In comparing the drink to coffee, it is similar to an ‘espresso’ but chocolate, and is best served in small cups. You can of course add hot milk to make a ‘cappuccino’ version.

Churros is a Spanish doughnut, traditional served with hot chocolate. It is lighter than the English doughnut, made with choux pastry rather than bread dough. It is delicious dipped into this Spanish style hot chocolate. For a more British version you could dip in shortbread or your favourite biscuit.

The hot chocolate is thick enough to give the churros a generous coating of chocolate when dipped. They can be made in advance and served at room temperature.



For the Hot Chocolate

  • 100g Mortimer chocolate powder
  • 200ml water

For the Churros

  • 65g plain flour
  • 50g butter
  • 120ml water
  • 2 eggs
  • 500ml vegetable oil(for deep fat frying)
  1. For the Hot Chocolate
  2. Heat the water in a pan until it starts to simmer.
  3. Add the chocolate powder and whisk until thick.
  4. Serve in small espresso cups.
  5. For the Churros
  6. Sift the flour into a small bowl.
  7. Put the butter and water into a pan over a low heat until the butter melts. Increase the heat until the mixture boils, then remove from the heat and stir in the flour.
  8. Place back over a medium heat and stir until the mixture forms a ball. Remove from the heat and allow it to cool slightly.
  9. Add the eggs one at a time, beating after each addition, until the mixture is smooth.
  10. Spoon the mixture into a piping bag fitted with a large star nozzle.
  11. Heat the oil in a deep pan until hot. I used an 18cm diameter pan and 500ml of oil filled it to one third full.
  12. When a small cube of bread browns in 30 seconds the oil is hot enough.
  13. Pipe approx 5cm lengths of the mixture into the oil and fry for 5 minutes until golden brown. Put the churros onto kitchen roll, to remove excess oil and sprinkle with sugar.
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