Perfect for a cold October evening is hot chocolate, but why not try a hot chocolate Spanish style from Maxine Clarke's new book Chocolate.

Spanish Hot Chocolate with Churros

Churros are long, golden, finger-like Spanish doughnuts, deep-fried and rolled in caster sugar whilst still hot. They are eaten for breakfast, dipped into fantastically thick hot chocolate. They are also known as chi-chis in Southwest France.

Churros (Makes about 12)
400 g plain flour
300 ml milk
2 large eggs, beaten
vegetable oil, for deep-frying
caster sugar or icing sugar, to dust

Spanish hot chocolate
400 ml milk
¼ teaspoon allspice
115 g dark chocolate ( 60- 70% cocoa solids), grated
2 egg yolks
a piping bag fitted with a large, fluted nozzle
a deep-fat fryer (optional)

Serves 2

To make the churros, sift the flour onto a sheet of greaseproof paper.
Put the milk and 300 ml water in a medium pan and bring to the boil.
Shoot in the flour and beat vigorously with a wooden spoon, stirring until the mixture just begins to pull away from the sides of the pan (just like choux pastry).
Remove the pan from the heat and leave to cool a little.
Add the eggs and beat until the paste is completely smooth and not too runny (you may not need all of the egg).
Spoon the mixture into a piping bag.
Heat the oil in a deep-fat fryer or wok until a piece of dough sizzles as soon as it hits the oil.
Pipe fingers of the mixture into the hot oil, snipping off 10-cm lengths with kitchen scissors.
Fry the churros in batches of 4 - 6 until golden brown, then remove with a slotted spoon and drain on kitchen paper.
Put some caster sugar or icing sugar on a plate and roll the churros in it to coat.
Eat immediately, dipping them into the hot chocolate.
Any leftover churros can be frozen and reheated in the oven. To make the Spanish hot chocolate, put the milk and allspice in a small pan and bring to the boil.
Add the chocolate and stir until melted, then whisk in the egg yolks.
Stir over gentle heat until slightly thickened.
Now whisk with a hand-held blender or a cappuccino frother, until frothy.
Pour into cups and drink whilst hot. (Some say this is better made the day before and reheated.)

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