XOCO Churros with Mexican Hot Chocolate

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. Jones says that at the restaurant they use either water or milk to make their hot chocolate, adding that nonfat, low-fat, and whole milk all work beautifully. We're partial to the full-fat option, as it makes for a creamy and truly indulgent treat. If you like your cocoa with a little spice, Jones recommends adding one or two dried ancho or pasilla chiles when you heat up the milk or water—both peppers partner well with chocolate, and will impart their flavor in the short time it takes to melt the chocolate and steam the milk or water.