The weather may be warm in Mazatlan, but New Year's Eve still means buñuelos and spicy hot chocolate in Rick's house. The trick to the sweet, perfectly crisp rounds of fried dough is vegetable shortening; and the spices and heat in his Mexican hot chocolate will have everyone asking for more. Happy new year from all of us at Food52! GET THE RECIPE ►► http://f52.co/3pkSb8dCHAPTERS: 00:00 Intro02:27 How to make masa06:49 Raise your rolling pins08:33 Here comes the sweet09:55 Fry 'em up12:12 Hot chocolate awaits...14:09 Now for the best partPREP TIME: 1 hour 20 minutesCOOK TIME: 1 hour 10 minutesSERVES: 4Buñuelos3/4 cup (165g) granulated sugar1 tablespoon ground canela or cinnamon1 1/2 teaspoons (6g) Diamond Crystal kosher salt3 cups (375g) all-purpose flour, plus more for dusting1 teaspoon baking powder1 cup warm water6 tablespoons (80g) vegetable shortening, plus more for fryingSpicy Hot Chocolate4 cups whole milk1 three-inch stick canela or Cassia bark1 chile cascabel or 2 chiles de árbol; or 1/8 teaspoon red pepper flakes or ground cayenne pepper8 ounces bittersweet chocolate (preferably 70% or higher), chopped1/4 cup piloncillo or dark brown sugar1 teaspoon pure vanilla extract1 pinch kosher saltSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.