Favorite Christmas Dessert- with recipe

So the first one is not my favorite dessert. It’s my mother’s favorite dessert or however you want to eat it. It can be eaten or drank so it doesn’t have a set way to consume it. The second recipe is my favorite dessert, I could eat it all Christmas season. 🙂

It’s called Champurrado and it’s a popular Mexican drink/dessert during Las Posadas (Christmas) season.

The recipe is as follows:

Total Time: 20 minutes or so
Yields: 4 servings
Ingredients

21/2 cups water
1/4 cup masa harina
2 ounces Mexican chocolate or bittersweet chocolate, chopped
1 cinnamon stick
2 tablespoons brown sugar

Directions

Mix 1 cup water with masa harina. Let stand 15 minutes. Bring remaining 1 1/2 cups water to boil in heavy medium saucepan. Strain masa harina mixture into boiling water. Add chocolate and stir until melted and smooth. Add cinnamon stick. Stir over low heat until mixture thickens or whip to frothy consistency with a molinillo, about 5 minutes. Stir in brown sugar.

The end result should look like this:

*Photo courtesy of Wikipedia*

The second recipe is Churros, which is a Mexican dessert. It’s yummy and can fill you up real quick. 🙂 It’s a fried dough variety though…so I apologize to those who don’t eat fried doughy things.

Total Time:
50 min
Prep
20 min
Cook
30 min

Yield:
12 to 15 servings

Level:
Intermediate

Ingredients for
Crullers (Churros):

1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions

To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

*Photo courtesy of the Food Network*

Enjoy the recipes and you can view other great recipes at Wives of Faith! 🙂

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