Dairy & Gluten Free Churros con Champurrado

Inject a bit South American flavour into your Christmas festivities with these easy gluten and dairy free recipes for churros and champurrado!

Yield: 3 servings
Prep time: 15 minutes
Cook time: 10 minutes

Dairy & Gluten Free Churros & Mexican Atole

Warm, fresh churros made from gluten-free pancake mix dunked into thick atole or champurrado is a perfect festive treat! Challenged by Travelbag Cruises to come up with a festive South American recipe, I decided to take two traditional Latin treats, make them super luxurious and gluten and dairy free. What I've come up with is delicious funnel cake-shaped churros and thick Latin hot chocolate--both of which are dairy free!

I know that traditional churros are rod-shaped and ridged, but my churros are round so that they nest in top of a mug of Latin hot chocolate. For both recipes, I used dairy-free almond milk and for the churros, my favourite gluten free pancake mix. Of course, you could use any type of pancake mix: shop bought or homemade for this recipe and you'll still yield the same results.



One thing you shouldn't do, though, is to scrimp on the quality of the ingredients you use! The best thing about champurrado is how thick and luxurious it is. Use the finest Mexican or Latin chocolate you can find. If you decide to use cow's milk, make sure it's full-fat milk so that creaminess comes through. Quality seasonings will offset the flavour and make this an indulgent, festive treat you'll love.

Ingredients:

For the churros
1/4 cup brown sugar
1/2 teaspoon ground nutmeg
1 egg
1 teaspoon ground cinnamon
15 ml sunflower oil
180 mls almond milk
180 grams gluten free pancake mix
oil for frying
 
For the champurrado or atole
1/4 cup gluten free chestnut flour
1/4 cup brown sugar
1/2 cup water
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups almond milk
150 grams luxury Latin chocolate

Dairy & Gluten Free Churros con Champurrado

Instructions:

1. Mix the pancake mix with the oil, egg and milk until well blended and a thick batter is formed. Spoon the mix into a piping bag, seal and refrigerate.
2. Combine brown sugar, cinnamon and nutmeg in a separate bowl and sit aside. 
3. Heat the oil for frying.
4. Add the water to a clean saucepan along with the chestnut flour. Whisk together to form a roux or paste.
5. Add the chocolate, cinnamon and nutmeg. Once the chocolate has melted, slowly pour in the milk and whisk to combine. Reduce the heat and allow the atole to simmer, covered while you fry the churros.
6. Once the oil is hot, gently squeeze some of the churros mixture into the oil in a circular shape. Allow to fry until the churros begin to float to the surface. Turn over once and continue to cook until golden. 
7. Remove from the fat and drain the excess oil. Toss the churros in the cinnamon, nutmeg and brown sugar mix until coated. Repeat until all batter is used.
8. Serve the churros on top of a mug of atole and enjoy!