Heavenly Churros Con Leche De Almendras
A mouthwatering recipe for gluten-free churros dipped in warm almond milk and topped with cinnamon sugar and chocolate sauce.
Allergens
Dairy (butter)
Ingredients
- 1 cup all
- purpose gluten
- free flour
- 2 cups water
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter
- 1 cup almond milk
- Vegetable oil for frying
- Granulated sugar and ground cinnamon, to taste
- Chocolate sauce, to drizzle
Instructions
- In a large mixing bowl, whisk together the gluten free flour, salt, sugar, and cinnamon. Set aside.
- In a medium saucepan over medium heat, combine water, butter, and almond milk. Bring the mixture to a gentle simmer.
- Pour the heated mixture into the dry ingredients, stirring quickly until smooth. Transfer the batter into a piping bag with a large star tip.
- Fill a deep frying pan with vegetable oil, about 2 inches deep, and heat to 350°F (175°C). Pipe the batter into the hot oil, cutting each strip as it emerges, and fry until golden brown on all sides. Remove from oil and drain on paper towels.
- Mix granulated sugar and ground cinnamon in a shallow dish. Toss the churros in the cinnamon sugar mixture to coat evenly.
- Drizzle with chocolate sauce and serve immediately.
Chef’s Insight
The secret to perfect churros lies in the frying temperature and the consistency of the batter.
Notes
[add any additional notes or tips for preparation]