Citrus-and-Spice Churros with Mocha Sauce

Ingredients

• 0.5 cup espresso beans 
• 0.5 teaspoon cinnamon 
• 3 large eggs 
• 1 cup flour all-purpose
• 0.3 teaspoon ground cardamom 
• 1 teaspoon lemon zest finely grated
• 1 cup milk 
• 0.5 pound chocolate chopped
• 1 teaspoon orange zest finely grated
• 1 pinch salt 
• 1 teaspoon sugar for coating
• 2 tablespoons butter unsalted
• 0.5 teaspoon vanilla extract pure
• 1 serving vegetable oil for frying

Equipment

• bowl
• sauce pan
• knife
• whisk
• hand mixer
• measuring cup
• slotted spoon
• pastry bag

Directions

1. In a small saucepan, bring the milk just to a boil with the espresso beans.
2. Remove from the heat, cover and let stand for 15 minutes. Strain the milk into a measuring cup; you should have about 5 ounces.
3. Wipe out the saucepan, return the milk to it and bring just to a simmer. Off the heat, stir in the chopped chocolate until melted.
4. Whisk the sauce until smooth and transfer to a bowl. Keep warm.
5. In a medium saucepan, combine the 1 teaspoon of sugar with the butter, salt and 1 cup of water and bring to a boil. Off the heat, add the flour all at once and stir until incorporated. Scrape the mixture into a bowl. Using an electric mixer at medium speed, beat in the eggs one at a time until smooth.
6. Add the vanilla and citrus zests. Scrape the batter into a pastry bag fitted with a 1/2-inch star tip.
7. In a medium bowl, combine the remaining 1 cup of sugar with the cinnamon and cardamom. In a large saucepan, heat 2 inches of vegetable oil to 35
8. Working carefully and quickly, pipe about eight 3-inch lengths of batter into the hot oil; use a knife to cut between the pieces. Fry over moderate heat, turning once, until golden and cooked through, 5 to 6 minutes. Using a slotted spoon, lift out the churros and let drain for 10 seconds, then transfer them to the spiced sugar and toss to coat.
9. Transfer the churros to a platter and keep warm. Repeat with the remaining batter and spiced sugar.
10. Serve the churros with the mocha sauce.