Churros, those tasty bits of dough fried in oil and rolled in cinnamon and sugar, get even better dipped into a cup of hot chocolate, and the combination is a sure-fire way to take the chill off these wintry days.

A popular street food here and in Mexico, churros originated in Spain, Chef Andy Wild told a group attending a demonstration at Culinary Institute of America at Greystone in St. Helena.

In Spain, the distinctive treats, whose name means “sheep’s horn,” are coated with powdered sugar or sugar without cinnamon. It was in Mexico, however, that the custom developed of rolling the churro in a cinnamon-sugar mix, which Wild said is the way he prefers them. “The cinnamon adds an extra nice flavor.”

The dough for churros can be made two to three hours in advance, he said. “I’ve held it for six hours.” This allows you to cook them at the last moment and serve them hot.

“For after school, or after ski, they have a big wow factor,” he said.

The “very sticky” churro dough is piped from a pastry bag into hot oil. Wild recommends canola oil, “a neutral oil that has a nice smoking temperature.” Traditionally the dough is cooked in rods, but, he noted, you can really make any shape you wish. “You can even just spoon the dough” into the hot oil, he said.

Wild included a recipe for chocolate for dipping, but perhaps the perfect pairing is with Mexican hot chocolate, which gets its special flavor from cinnamon and a pinch of Aleppo chile pepper that, Wild explained, “is not hot but has great fruitiness. “Aleppo chiles actually come from Syria, and if you have trouble finding them in local markets, they are available on the Internet.”

Making your own hot chocolate, Wild said, “is so simple, I don’t know why people use packaged cocoa.”

Demonstration classes take place at the CIA Friday through Monday, at 1:30 and 3:30 p.m., with additional 10:30 classes on Saturday and Sunday. The cost is $15 per person, which includes a tasting as well as the lesson and recipe. Next topics are: Jan. 19 through 22, Apple Crisp with Brandy Creme Anglaise, and Jan 26-29, Spicy Thai Coconut Soup with Herbs and Shrimp. For reservations or information, call 967-2307.

Churros

Andy Wild, Culinary Institute of America

For a crispier churro, subtract one egg yolk

Ingredients

(makes one plateful):

Vegetable oil

1 cup water

1/2 cup butter

1/4 tsp. salt

1 cup all-purpose flour

3 eggs

3 Tbsp. brown sugar

1/4 cup sugar

1/4 tsp. cinnamon

Directions

Prepare to fry the churros by heating about 1 to 1 1/2 inches of oil in a pan to 360 F.

To make the churro dough, heat water, brown sugar, butter and salt to a rolling boil in a 3-quart saucepan. Stir in the flour. Stir vigorously over high heat until the mixture forms a ball, about 1 minute. Remove from heat. Beat eggs all at once. Continue beating until smooth and add to saucepan while stirring the mixture.

Spoon the mixture into a pastry bag with a large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side.

Drain on paper towels. Mix sugar and cinnamon and roll the churros in the mixture.

Chocolate for Churro Dunking

Ingredients

4 oz. dark chocolate, chopped

2 cups milk

1 Tbsp. cornstarch, for thickening

4 Tbsp. sugar

Directions

Place the chocolate and half the milk in a pan and heat until the chocolate is melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it doesn’t start to thicken after 5 minutes. Remove and whisk smooth. Pour and serve in cups or bowls for dunking churros. Don’t pour over the churros but use the mix for dipping after each bite. Serve warm. Makes 2-3 servings.

Latin Hot Chocolate

Ingredients

3 1/2 oz. semisweet chocolate, chopped (60 percent)

2 1/4 cups whole milk

1 pinch Aleppo chile pepper

1/4 tsp. ground

1 vanilla bean, split, scrapped

1 1/4 oz. granulated sugar

Directions

In a 2-quart saucepan add the milk and vanilla bean, and heat over a medium flame. Next, add the Aleppo chile, cinnamon and sugar. Whisk in the chocolate and continue to whisk until all the chocolate has melted and the mixture is smooth and creamy. For variations, add brandy, orange zest or cardamom. Makes 2-3 servings.