Everybody loves waffles- they’re the best dessert for breakfast, much better than pancakes. What’s not to love about crunchy-on-the-outside, soft-on-the-inside, with alternating bites of crunch and soft? The only way you could even possibly make this better is by mixing it with the delicious churro to create a Spanish twist!
Churros are a fried-dough pastry, similar to how doughnuts are made. Churros originated from Spain and Portugal, spreading to South America, Mexico, and the Philippines through colonialism. They are normally found in long strands, either long or thin, and occasionally knotted.
They are similar to waffles and doughnuts in that they’re eaten for breakfast, but can also be found sold on the street as a snack to pedestrians. Churros are normally served with a coating of sugar and cinnamon, as well as a dipping of hot chocolate, dulce de leche, cafe con leche, or champurrado, a chocolate and corn beverage.
In order to combine the flavors of the waffle and the churro to make this delicious clash of Spanish and American cuisine, cinnamon and chocolate are utilized. Cinnamon and cacao pods, the origin of chocolate, both originate from Latin America, which makes this dish even more appropriate for the melding of cultures. The cinnamon sugar serves similarly to the churro’s crust, while the chocolate melted down with cinnamon and heavy cream is a richer and thicker version of the hot chocolate served with a typical churro. Try making this when you’re just craving an extra kick to your waffle breakfast!
By: Lizzie Kim