The Food Too Good to Exist: Churros con Chocolate in Spain
Before he boarded the plane back to California, my brother hollered: "Don't forget to track down that crazy chocolate thingy my friend told us about!"
"There's no way it actually exists," I scoffed.
"It does!" my brother asserted. "Find it."
At the start of our Iberian week of adventure, my sibling had whispered a rumor he had heard.
"My friend told me," he hissed conspiratorially, "that in Spain they drink this chocolate "beverage" which is so thick it's basically a melted chocolate bar, but is also kind of fluffy. He says it's AMAZING."
"I don't believe you," I said. "The concept is simply too good to be true."
"Seriously, it exists!" insisted my sibling.
But plans got hectic and so we were never able to find the good stuff before my brother's flight. He boarded the plane home, and I moved in with my generous friend-of-friend hosts in Madrid, Spain.
And then, like a glittering miracle, one of my hosts suddenly asked: "Would you like to go for some churros y chocolate? Perhaps you have heard of the drink: it's so thick it's almost like a melted cho--"
"YES!" I screamed.
Oh sweet heaven. The glorious steaming cups appeared before us, frothy and thick. A sip was joy in a mug. And, WHOA! My brother had told me there would be thick chocolate goodness (mmm...), but he did not inform me that there would also be celestially crunchy fried dough sticks to dip inside the cocoa: the churros!
The lesson of this tale is that there are some legends in this wide world -- legends as big as the Loch Ness monster-- that are actually, blessedly... true!
The author, Lillie Marshall, is a 6-foot-tall National Board Certified Teacher of English, fitness fan, and mother of two who has been a public school educator since 2003. She launched Around the World “L” Travel and Life Blog in 2009, and over 4.2 million readers have now visited this site. Lillie also runs TeachingTraveling.com and DrawingsOf.com. Subscribe to her monthly newsletter, and follow @WorldLillie on social media!
Yes! For a long time now I have been telling people that the best hot chocolate is in Spain. Drove down the west coast with a friend and that was about all I ever orderd - and I certainly do not have a "sweet tooth"! No one seems to believe me though... which is also ok. They just miss out... that's what they get for being so narrow minded!
You are not crazy! It is exists... And is amazing!
These look so good and really fresh! If I were you I would ask for the recipe and make these desserts every single day. The churros looks so good with all the chocolate all over it.
I just finished dinner about an hour ago. Now, I'm hungry. I feel so fat. That looks so good!
I don't even like like Chocolate that much but want some of that! Especially the churro part I LOVE them!
Now I've just realised how much I miss that!!!! Absolutely delicious!
That looks so good. You have to find a way to get some in Boston.
You never know until you try something. But that looks delicious, you're so lucky to try these things !
That looks delicious! Yum.
Sounds delicious!
If you go to a store that sells latin american stuff you would be able to find it too, the most famous mexican brand is call "Abuelita" and is like a thick chocolate bar that melts with milk. Sooo good.
Soooo jealous! Guess I have to come visit again :)
They have a whole cafe chain dedicated to Churros and such chocolate beverages here in Aus. But they aren't as good that! I was so excited to try them, but they just haven't got the texture right.
Guess I'll have to go to Spain. :P
I grew up having chocolate con churros... yummy! Brings back so many good memories of Madrid in the 70's and 80's... I've seen a different version of the churros in Miami, not as good (weird)
I had some thing very similar in Mexico city a number of years a go... I still have dreams about it to this day.
Its pretty easy as a recipe. I been making it for a year, it needs some experience to make it to ones taste.
U just need to cook in a pot some milk, corn starch, cacao(the purer the better, so instant cacao is not the best) and sugar.
My way to make it is with:
a cup of milk
3 tea spoons of cocoa
2-3 tea spoons of corn starch
sugar at taste.
1-Mix everything in a small pot, or bigger if wanted to prepare lots.
2-dont worry it doesnt mix, it will when on the fire.
3-put pot ont he fire and dont stop mixing with fork or metal mixer, recomended low fire at first to mix the preparation well and dont burn the bottom of the inside of the pot.
4-keep mixing till there are nothing to see, then turn fire higher and mix dont letting it boil, for a minute or two.
5-Serve hot, whole milk even ifs bad for u, make a lot more tasty the thick cocoa, if let cold it will become a kind of flan, but not sure on the meassures to make it perfect
I may try this. Even if I am a diabetic. Surely, ONCE cannot kill?
THANKS! (You can tell I am a chocoholic, right?)
It would be worth it! :)
Your next mission is to find out where I can get this in the States. That looks too good to not export. :-)
There are so many good European food that simply doesnt make to the States.. I cannot figure out why?
e.g. Muesli, its a rare find in the US, of course there is a "Muesli" but its nothing compared to what they actually sell it in UK/Ireland. Another example is Irish Soda Bread...
Too bad :-(
So true!
Chocolate con churros! <3
If it weren't 1:30 in the morning I just might go out and get some right now!