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Churros with Spiced Mexican Chocolate Sauce

Churros are great for breakfast or any time. And they pair perfectly with a nice Café sin Leche (page 211). Often considered an early-morning to late-morning street food, it also makes sense to place churros into the same family as doughnuts and crullers. Whether churros were invented by the Spanish, Portuguese, or Chinese (all three claim it), we can all agree: They are delicious. Even so, let’s take things to another level here by dipping them in Mexican spiced chocolate sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 Churros



  • 2 cups water
  • 1 cup sugar plus 2 tablespoons
  • ½ teaspoon salt
  • ½ teaspoon Mexican vanilla extract
  • 4 cups vegetable oil divided
  • 2 cups all-purpose flour
  • 4 tablespoons ground cinnamon


  • 1 cup full-fat unsweetened coconut milk
  • ½ cup unsweetened almond milk
  • 1 cup semisweet vegan chocolate chips 6 ounces Mexican chocolate roughly
  • chopped or broken into small pieces
  • ½ teaspoon cayenne pepper or to taste Pinch of salt



  1. In a medium saucepan on medium heat, combine the water, 1 cup of sugar, salt, vanilla, and 2 tablespoons of oil. Bring to a boil, then promptly remove from the heat.
  2. Add the flour and stir with a sturdy wooden spoon, making sure all the flour is completely mixed in. Check to make sure there are no pockets of dry flour hiding in your dough.
  3. Allow the dough to cool for a few minutes, then place it into a cloth piping bag with a large star tip on it. The large tip ensures you are not working too hard to squeeze the dough out.
  4. Pipe out your churros, about 4 inches long, onto a nonstick or wax paper–lined baking sheet, and refrigerate for 20 minutes. Cold churro dough is easy to handle and fries better.
  5. In a large pot, bring the rest of the vegetable oil to 350°F, using a thermometer to keep an eye on the oil temperature. This is very important for getting a nicely fried churro. You may have to adjust the heat on your stovetop to keep the oil at a constant temperature during frying.
  6. Slide a few churros into the oil. Make sure to leave enough room for them to float around in the pot. Fry the churros until they are golden brown, about 3 to 4 minutes each.
  7. Remove the churros from the oil with a slotted spoon or tongs. Let them drain on a rack over a baking sheet or on paper towels.
  8. Combine the remaining 2 tablespoons of sugar with the cinnamon in a large bowl. Toss the churros around in the bowl, a few at a time, to coat.
  9. Serve drizzled with Mexican Spiced Chocolate Sauce.


  1. Bring the coco- nut milk and almond milk to a boil over medium-high heat, then promptly remove from the heat.
  2. Whisk the chocolate chips and pieces of Mexican chocolate a little at a time into the hot milks, until everything is melted and combined.
  3. Stir in the cayenne and salt.
  4. Keep warm on the stovetop next to the heat but not on a direct flame.

Recipe Notes

COOKING TIP: The churro dough will keep in the piping bag for a couple of days in the refrigerator if you aren’t making them all at once.