This recipe comes from David Guas, Executive Pastry Chef, at Ceiba Restaurant, in Washington, D.C., that features Latin American-Caribbean-influenced contemporary cuisine.

Warm Cinnamon Dusted Churros
with Mexican Hot Chocolate
By Ceiba Executive Pastry Chef David Guas

Churros
Yields 8-10 churros

Ingredients
2 cups water
1.5 teaspoons salt
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 cup sugar
Oil, for frying

Procedure
In a saucepan over high heat, bring the water and salt to a boil and hold at a boil for 4 minutes. Gradually add the flour, stirring vigorously with a wooden spoon until a ball forms. Once the flour is fully incorporated, turn the dough onto a cutting board. Allow to cool slightly, then knead by hand for three to four minutes. Put the dough into a pastry bag fitted with a 3/8-inch star tip. In a shallow bowl, stir together the cinnamon and sugar and reserve.

Pour the oil into a skillet to a depth of at least 2 inches and heat until it measures 400 degrees Fahrenheit on a deep-frying thermometer. Pipe the dough directly into the oil, carefully using a knife to cut the dough into 4-inch lengths. Fry three or four churros at a time, turning so they cook evenly, until they are golden brown, about 2 to 3 minutes. Remove from oil and drain on paper-towel lined plate for 30 seconds. Carefully toss the churros in the cinnamon-sugar mixture and serve warm with hot chocolate for dunking.

Hot Chocolate
Yields 4 demitasse servings

Ingredients
2/3 cup milk
1 cup heavy whipping cream
2/3 each cinnamon stick (or a pinch of shredded canela)
1/8 each vanilla bean, halved lengthwise
4 ounces semi-sweet chocolate, chopped
1/3 teaspoon almond extract
Fresh whipped cream, to garnish
Ground cinnamon, to garnish

Procedure
Place chopped chocolate in a heatproof mixing bowl and reserve. In a stainless steel saucepot over medium-low heat, combine milk, cream, cinnamon stick and vanilla and bring mixture to a boil. Remove from heat and allow liquid to steep for 5 minutes, then pour over the top of the chopped chocolate. Stir the mixture until the chocolate is completely melted and smooth. Pour the warm mixture through a strainer.  Serve immediately or refrigerate.

To reheat, place chocolate mixture in a stainless steel saucepot over low heat, stirring constantly so it does not burn. Heat until warm.

Serve 4-ounce portions with a dollop of slightly sweetened, softly whipped cream and a light dusting of cinnamon.

Visit www.ceibarestaurant.com.