Orange Churritos:
3/4 cup water
1/4 cup orange juice
2 tbsp butter
1/2 tsp salt
1 cup flour
1/2 tsp Mexican vanilla
1 egg, lightly beaten
Zest of 1 orange
Granulated sugar
Powdered Sugar
In a medium sized saucepan, combine water, orange juice, butter and salt.
Bring to a boil. Remove from heat and stir in flour and mix until smooth.
Add egg and vanilla, beating until dough comes together.
Place dough into piping bag fitted with a star tip.
Heat oil to 375. Pipe dough into hot oil in 3 1/2 strips. Cook 2 minutes on each side until golden brown. Remove to a paper towel lined plate to drain. Roll in sugar to coat.
Dust with powdered sugar serve with spicy chocolate sauce.
Makes 4-6 Servings
Spicy Gold Maya Chocolate Sauce
3 tbsp cocoa powder
1/4 cup sugar
1 1//2 tbsp cornstarch
2 1/3 cups milk
1 oz Green and Blacks’ Gold Maya Chocolate, broken into pieces
½ tsp Mexican vanilla
In a medium sized saucepan, whisk together cocoa, sugar, and cornstarch.
Stir in milk. Over medium heat, cook until mixture is thick and bubbling
Remove from heat and stir in broken chocolate and the vanilla extract.
Serve hot.
Makes about 2 1/2 cups
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