4+ T New Mexican Hot Chocolate
4 T Butter
½ C Sugar
3 Eggs
1 C Flour
2 C Heavy Cream
Oil for frying


Heat 1 C water with the butter and 1 T Seasoning in a saucepan until it begins to boil.  Remove from heat and stir in the flour until a dough forms.  Stir in the eggs one at a time until fully incorporated.  Heat oil to 350˚.  Load dough into a pastry bag. Pipe the dough into the oil and fry until golden brown (1-2 MIN per side).  Remove to paper towels and sprinkle with a little seasoning.    In the meantime, slowly heat the cream with 3 T of seasoning, whisking to incorporate.  Thin the hot cocoa with milk or water as to your preference.  Enjoy the cocoa with the churros.