Spanish churros, traditionally "coated" with cinnamon sugar, are a perfect match for cocoa. With this quick version, you can easily make delicious churros to enjoy alongside cocoa enhanced with Negrita Rum Cream liqueur.
Churros
100 g puff pastry or shortcrust pastry
1 dl sugar
1 tsp cinnamon
50 g butter
Preheat the oven to 225°C and cut the puff pastry or shortcrust pastry sheet into strips a few centimeters wide. Place the cut pastry strips on a baking sheet lined with parchment paper. Prick the strips with a few holes using a fork and bake in the oven for about 10 minutes, until the strips are golden brown. If the strips become too thick during baking, you can split them in half after baking. Melt the butter. Combine the cinnamon and sugar. Dip the baked churros in the melted butter and then roll them in the cinnamon sugar. Let the churros dry for a moment (about 5 minutes). Serve fresh with Negrita Rum Cream liqueur cocoa.
Cocoa with cream liqueur
cocoa
4 cl Negrita Rum Cream liqueur
whipped cream
chocolate sauce
marshmallows
Pour the Negrita Rum Cream liqueur into the bottom of a glass and prepare the cocoa to your liking, either cold or hot. Add the cocoa to the glass with the cream liqueur and top with marshmallows and/or whipped cream. Finish the drink with chocolate sauce and enjoy!
You can also find the recipe here.
