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1
To make the hot chocolate, in a heavy saucepan, whisk together the cocoa and sugar.
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2
Place the saucepan over low heat and vigorously stir in 1/2 cup of the milk, a few tablespoons at a time.
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3
When the mixture is smooth, stir in the remaining 2 1/2 cups milk.
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4
Bring to a boil over medium heat, stirring constantly.
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5
Decrease the heat to low and simmer, stirring, for 10 minutes.
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6
In a small bowl, dissolve the arrowroot in 1/2 cup cold water.
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7
Stir into the hot chocolate.
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8
Bring to a boil over medium heat, stirring constantly, then remove from the heat.
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9
Set aside and cover to kexep warm.
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10
To make the churros: in a saucepan, bring 1 cup water, the salt, and 1 T sugar to a boil over high heat.
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11
Remove from the heat and immediately add the flour.
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12
Beat with a wooden spoon until the dough is very smooth and pulls away from the sides of the pan, about 2 minutes.
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13
Let cool for 5 minutes, then beat in the eggs, about 1 Tbsp at a time.
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14
Spoon the dough into a pastry bag fitted with a large star tip.
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15
Line a baking sheet with paper towels.
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16
Pour oil to a depth of 1 inch into a deep, heavy frying pan and warm over medium heat until it reaches 350 degrees on a deep-frying thermometer.
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17
Add the lemon zest and cook until browned, about 5 minutes.
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18
Discard the zest.
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19
Pipe several strips of dough, each 3-4 inches long, directly into the hot oil, being careful not to crowd the pan.
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20
Using a small knife, cut the strips free from the piping tip and dip the knife in the oil before each cut.
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21
Fry the churros, turning as needed, until golden brown and crisp, 3-5 minutes.
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22
Drain briefly on the paper towels, then place in a large bowl.
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23
Continue frying in batches.
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24
In a small bowl, stir together the cinnamon and the remaining 2 Tbsp sugar.
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25
Sprinkle over the churros and toss to coat.
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26
Serve with the hot chocolate.
