CRYSTAL CLEAR CHURROS

A Refreshing Twist on a Street-Corner Classic

The Chocolate Dipped Churro cocktail is the second feature in our Baker's Dozen lineup, offering a crystal-clear homage to the beloved street-corner treat. This clarified milk punch captures the essence of that quintessential first bite: the crisp exterior, the dusting of cinnamon and sugar, and a plunge into rich chocolate. While it maintains the velvety richness of a traditional churro, this rendition surprises with its refreshing and crushable nature, making each sip as delightful as the last.

THE PROCESS

CACAO NIB TEQUILA

Blanco tequila is infused with rich cacao nibs and whole espresso beans to add a bittersweet depth and complexity

INGREDIENTS + METHOD:

+ 10g Cacao Nibs

+ 2.5g whole espresso beans

+ 750 mL Blanco Tequila

  1. Combine ingredients and vacuum seal with Cryovac.

  2. Sous vide the cacao nib tequila for 30 minutes at 140 degrees Fahrenheit.

  3. Let cool to room temperature and fine strain.

  4. Store in an airtight container and avoid overexposure to open air.

SWISS COCONUT WATER

The Swiss Coconut Water acts as the dilution for the Milk Punch, blending the smooth and refreshing qualities of coconut water with the sweet comfort of Swiss Miss.

INGREDIENTS + METHOD:

+ 16 oz Coconut Water

+ 2 single-serve packets of Swiss Miss milk chocolate powder

  1. Bring coconut water to a boil.

  2. Remove from heat and whisk in Swiss Miss packets until dissolved.

  3. Use 10 oz for the cocktail batch and enjoy the rest as a well-deserved treat.

MAKING THE CHOCOLATE DIPPED CHURRO CLARIFIED MILK PUNCH

Showcase your own rendition by tagging @standbydetroit, or join us at the bar to compare notes at the Baker's Dozen pop-up at Standby in Detroit, MI, running from NYE through Valentine's Day.

INGREDIENTS + METHOD:

  1. Combine 11oz Cacao Nib Tequila*, 10oz Swiss Coconut**, 4oz Koloa Cacao Rum, 3oz each of Averna, Becherovka, and Tawny Port, and a teaspoon of Angostura bitters in a large resealable container.

  1. Bring 14oz of whole milk to a simmer, then add to the batch.

  2. Add 2 tbsp of lemon juice and whisk together. If curds aren’t visible, slowly add lemon juice by the 1/2 tbsp until curds begin to form.

  3. Add 2 cups of Cinnamon Toast Crunch, and stir.

  4. Cover and store in the refrigerator for 24 hours.

  5. Strain through a coffee filter. Using the same soiled filter, run the batch through continuously until it appears translucent, resembling iced tea with a touch of honey.

  6. Store in an airtight container in the refrigerator.

When you’re ready to enjoy, serve over ice - king cube if you got it - in a rocks glass dressed with magic shell chocolate sauce.