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Crispy Homemade Churros Recipe with Easy Rich Mexican Hot Chocolate Sauce

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A straightforward recipe for crispy churros paired with a rich, velvety Mexican hot chocolate sauce featuring subtle cinnamon and chili notes. Perfect for a cozy treat or sharing with family and friends.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 1 cup (240 ml) water
  • 2 tbsp (28 g) unsalted butter
  • 2 tbsp granulated sugar (for dough)
  • 1/4 tsp salt
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (for dough)
  • Vegetable oil for deep frying (about 4 cups / 1 liter)
  • 1/2 cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)
  • 2 cups (480 ml) whole milk
  • 3.5 oz (100 g) Mexican chocolate tablet or finely chopped semi-sweet chocolate
  • 2 tbsp granulated sugar (for chocolate sauce)
  • 1/2 tsp ground cinnamon (for chocolate sauce)
  • A pinch of chili powder or cayenne (for chocolate sauce)
  • 1/2 tsp vanilla extract (for chocolate sauce)

Instructions

  1. Prepare the churros dough: In a medium saucepan, combine 1 cup (240 ml) water, 2 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring occasionally until butter melts.
  2. Once boiling, remove from heat and stir in 1 cup (125 g) flour all at once. Stir vigorously until dough forms a ball and pulls away from the pan (about 1-2 minutes). Let cool for 5 minutes.
  3. Add eggs and vanilla: Transfer dough to a mixing bowl. Beat in 2 large eggs one at a time and 1 tsp vanilla extract until smooth and glossy. The dough should be thick but pipeable. If too stiff, add a tiny splash of water.
  4. Heat oil for frying: Pour about 4 cups (1 liter) vegetable oil into a heavy-bottomed pot or deep fryer. Heat to 350°F (175°C). Use a thermometer if available or test with a small dough piece.
  5. Pipe and fry churros: Fill a pastry bag fitted with a large star tip (or a zip-top bag with a corner cut) with dough. Pipe 4-inch (10 cm) strips directly into hot oil, cutting dough with scissors or knife. Fry in batches for 2-3 minutes, turning once, until golden and crispy.
  6. Drain and coat: Remove churros with a slotted spoon and drain on paper towels briefly. While warm, toss in cinnamon sugar mixture (1/2 cup sugar mixed with 1 tsp cinnamon) until evenly coated.
  7. Make the Mexican hot chocolate sauce: In a medium saucepan, heat 2 cups (480 ml) whole milk over medium heat until warm but not boiling. Add 3.5 oz (100 g) chopped Mexican chocolate, 2 tbsp sugar, 1/2 tsp cinnamon, a pinch of chili powder, and 1/2 tsp vanilla extract. Stir constantly until chocolate melts and sauce is smooth and slightly thickened (about 5 minutes). Keep warm.
  8. Serve churros immediately with a small bowl of warm Mexican hot chocolate sauce for dipping.

Notes

Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt churros. Do not overcrowd the frying pot. For gluten-free, substitute flour with almond or oat flour but expect less crispiness. Vegan version uses dairy-free butter, flax eggs, and plant-based milk. Baking option: bake at 425°F (220°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: churros, homemade churros, Mexican hot chocolate, fried dough, cinnamon sugar, dessert, easy churros recipe, rich chocolate sauce

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