Method

Thick chocolate: whisk cornstarch with 4 tbsp of the cold milk until smooth. Heat remaining milk with sugar and cinnamon to just below simmering. Add chopped chocolate; whisk until melted. Pour in the cornstarch mixture, whisking constantly. Cook over medium heat, stirring, for 4–5 minutes until the chocolate thickens to a pourable-but-thick custard consistency. Remove from heat.
About 5 min
Churro dough: boil water with butter and salt. Add flour off heat; stir until smooth. Cool slightly. Fill a star-tipped piping bag.
About 21 min
Deep-fry thin churros (pipe directly into 175°C oil at 12–15 cm lengths) for 3–4 minutes until golden. Drain and roll in cinnamon sugar.
About 21 min
Pour thick chocolate into wide, short cups. Serve churros alongside for dipping. The correct Madrid style is a short, narrow churro (not the fat ones) dunked into the thick chocolate.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy