Buñuelos with Colombian Hot Chocolate

<b>Buñuelos Ingredients</b> 2 cups grated  queso fresco<br> ½  cup cornstarch<br> 1 ½ tablespoons light brown sugar<br> ½  teaspoon salt<br> 1 egg<br> Vegetable oil for frying <b>Hot Chocolate Ingredients</b> 4 cups milk (skim or 1%)  <br> 4-5 ounces Colombian sweet chocolate, chopped (located in the international aisle)<br> ½ teaspoon ground cinnamon<br> Pinch nutmeg (Elizabeth Carrion)

<b>Step 1</b> Prepare hot chocolate first by heating the milk over medium heat. Then add chocolate  chunks and mix until melted. (Elizabeth Carrion)

<b>Step 2</b> Turn off  heat. Add cinnamon and nutmeg and mix until well-combined. Set aside while working with buñuelos. (Elizabeth Carrion)

<b>Step 3</b> Using a food processor or blender, grate queso fresco (an 8 ounce block produces 2 cups of grated cheese). (Elizabeth Carrion)

<b>Step 4</b> In a medium bowl, mix cheese, corn starch, salt, sugar and egg until well incorporated. (Elizabeth Carrion)

<b>Step 5</b> Heat oil in a medium sauce pan. Shape dough into 1 to 1 ½ inch balls. (Elizabeth Carrion)

<b>Step 6</b> Working in batches and using a slotted spoon, drop dough into hot oil. In order to cook thoroughly, use medium heat. (Elizabeth Carrion)

<b>Step 7</b> Though will drop to the bottom and slowly rise. Cook for 3-4 minutes, turning frequently. (Elizabeth Carrion)

<b>Step 8</b> Drain using paper towels. Makes 18-20 buñuelos. (Elizabeth Carrion)

<b>Step 9</b> Pour hot chocolate into a blender. Blend until frothy for about one minute. Reheat if necessary. (Elizabeth Carrion)

<b>Step 10</b> Serve warm with a side of meat (ex. chorizo slices). (Elizabeth Carrion)