Ingredients
1 c. milk
1/2 c. Espresso beans
1/2 lb. milk chocolate
1 tsp. sugar
1 c. sugar
2 tbsp. unsalted butter
1 pinch salt
1 c. all-purpose flour
3 large eggs
1/2 tsp. pure vanilla extract
1 tsp. finely grated orange zest
1 tsp. finely grated lemon zest
1/2 tsp. cinnamon
1/4 tsp. ground cardamom
vegetable oil
Preparation
Step 1In a small saucepan, bring the milk just to a boil with the espresso beans. Remove from the heat, cover, and let stand for 15 minutes. Strain the milk into a measuring cup; you should have about 5 ounces.Step 2Wipe out the saucepan, return the milk to it and bring just to a simmer. Off the heat, stir in the chopped chocolate until melted. Whisk the sauce until smooth and transfer to a bowl. Keep warm.Step 3In a medium saucepan, combine the 1 teaspoon of sugar with the butter, salt, and 1 cup of water, and bring to a boil. Off the heat, add the flour all at once and stir until incorporated. Scrape the mixture into a bowl. Using an electric mixer at medium speed, beat in the eggs one at a time until smooth. Add the vanilla and citrus zests. Scrape the batter into a pastry bag fitted with a 1/2-inch star tip.Step 4In a medium bowl, combine the remaining 1 cup of sugar with the cinnamon and cardamom. In a large saucepan, heat 2 inches of vegetable oil to 350 degrees F. Working carefully and quickly, pipe about eight 3-inch lengths of batter into the hot oil; use a knife to cut between the pieces. Fry over moderate heat, turning once, until golden and cooked through, 5 to 6 minutes. Using a slotted spoon, lift out the churros and let drain for 10 seconds, then transfer them to the spiced sugar and toss to coat. Transfer the churros to a platter and keep warm. Repeat with the remaining batter and spiced sugar. Serve the churros with the mocha sauce. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
