Prep: 20 minutes
Cook: 30 minutes
Yields: 2 dozen churros
Ingredients:
Ghostly Churros:
- ¼ cup sugar
- 1 cup Tadin Cinnamon Apple Tea ( 1 Tadin Cinnamon Apple tea bag + 1 cup hot water)
- ½ cup butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 2 eggs
- 5 cups vegetable oil
Ghostly Chocolate:
- 12 oz. white chocolate melts
- 1 tablespoon coconut oil
Instructions:
- Ghostly Churros:
Steep 1 bag of Tadin Cinnamon Apple Tea in hot water for 10 minutes.
Melt sugar, butter, salt, and vanilla extract in a pot over a medium high heat. Once melted pour in Tadin Cinnamon Apple Tea and mix to combine. Bring mixture to a boil.
Mix in flour and continue mixing until dough forms.
Remove from flame and allow to cool for 15 minutes.
Add dough to a mixer and mix in eggs on medium speed until combined.
Place dough in a piping bag fitted with a star tip.
Pipe dough into strips on cut pieces of parchment paper.
Place churros in freezer for 15 minutes.
Pour oil in a small stock pot with a candy thermometer attachment and place over a medium high flame. Allow oil to reach 375 degrees.
Drop churros into oil 2 at a time with parchment paper attached. Once the churro releases from the paper remove the parchment with tongs.
Cook the churro for 5 to 7 minutes or until golden crisp.
Remove from oil and place on a paper towel lined plate for a few minutes to rid of excess oil. - Ghostly Chocolate:
Place chocolate and coconut oil in a double boiler and mix until chocolate melts. Pour into a small cup and dip half of churro in white chocolate and place on a parchment lined baking sheet to set.
