Beer Spiked Churros with Dark Chocolate dip

Churros are perfect finger food for tea time , especially churros spiked with beer. Grab, dip , drench them in dark chocolate sauce/dip and devour !!!  I tried both versions with beer and without beer. I loved beer spiked churros better than the no beer version. Beer is the secret ingredient in this recipe that makes them super delicious. Good thing is you can not taste the beer in the churros, its subtle :)

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

 

Yield: About 20 Churros

Ingredients

• 1 Cup beer (I used Heineken)
• 3  Tablespoon unsalted butter
• 2  Tablespoon brown sugar
• 1/2  Teaspoon salt
• 1 Cup all purpose flour
• 1 Egg at room temperature
• 1 Teaspoon clear vanilla extract
• Vegetable oil, for deep frying

For serving churros:

• 1/4 Cup granulated sugar
• 2 Teaspoon cinnamon powder 

Dark Chocolate dip:

• 1/2 Cup grated dark chocolate
• 3 Tablespoon fresh cream/ milk

Directions 

1. Make the chocolate dip: In a small microwave safe bowl add 1/2 cup of grated dark chocolate. mix 3 tablespoon of fresh cream and microwave in 30 seconds interval until the chocolate melts and the mixture turns smooth. Set aside, let it cool

2. To make Churros : In a medium saucepan, add 1 cup beer, butter, brown sugar and salt. Bring it to boil over medium heat. Add the AP flour all at once and keep stirring. Stir until the mixture forms into a ball and starts leaving the side of the saucepan. At this stage , remove from heat and let it cool completely

3. To the cooled mixture add beaten egg and vanilla extract and mix well

4. Now we are ready to pipe churros. Transfer the mixture to the piping bag fitted with star nozzle

5. Heat oil in a deep pan for frying churros. When the oil is hot , turn down the heat to medium. Now start squeezing 3 inch long strips of batter into hot oil. I used a kitchen scissor to cut down the strips from the piping bag. You can directly squeeze strips also into oil

6. Fry on medium heat for 4 to 5 min until it turns golden brown, flipping side half way through

7. When they are done, remove from oil and place it on a plate lined with paper towel

8. Mix 1/4 cup granulated sugar and 2 teaspoon cinnamon powder in a plate. Roll the warm churros into this mixture and coat all sides

9. Serve warm with chocolate dip