Coffee Churros

PREHEAT oven to 425° F. Cover large baking sheet with parchment paper; set aside.

HEAT water, coffee granules, butter, brown sugar and salt in a medium saucepan over medium heat, stirring occasionally, until butter is melted and sugar is dissolved. Stir in flour with a wooden spoon until dough is smooth and pulls away from pan. Remove from heat.

MIX in eggs one at a time incorporating completely after each addition. Stir in vanilla extract.

TRANSFER dough to a resealable gallon-size plastic bag fitted with a star-shaped, size 7 pastry tube (such as Ateco or Wilton). Pipe dough into 4-inch long, 1-inch wide tubes on prepared baking sheet. Leave about 2 inches of space between the churros.

BAKE for 12 to 15 minutes or until slightly puffed and firm to the touch. Turn oven to broiler setting; broil for 2 minutes or until churros are slightly crispy. Remove from oven; transfer to wire rack.

COMBINE granulated sugar and cinnamon in a long dish. Roll churros in mixture. Serve warm with Abuelita Dipping Sauce.

ABUELITA DIPPING SAUCE
1 tablet NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink OR 5 tablespoons NESTLÉ ABUELITA Granulated Chocolate Drink Mix
1/3 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
2 tablespoons NESTLÉ® CARNATION® Evaporated Milk

HEAT Abuelita chocolate, sweetened condensed milk and evaporated milk in a small saucepan over low heat, stirring constantly, for about 5 minutes or until chocolate is completely dissolved. Serve warm.

COOK’S TIPS:
- To make a kid-friendly version you can omit the coffee.
- If you don’t have a pastry tip you can cut a ½-inch corner from the bottom of a resealable gallon-size plastic bag and pipe dough. The churros won’t have ridges but they will still be delicious!