Mexican Hot Chocolate Churros
If there’s one dessert that brings the fiesta straight to your kitchen, it’s Mexican Hot Chocolate Churros! Crispy on the outside, fluffy on the inside, and coated in a cinnamon-chocolate sugar mix, these churros are a crowd-pleaser. What makes them extra special is the addition of Mexican hot chocolate flavors—think a touch of spice from cayenne and the deep richness of cocoa.
This recipe is perfect for weekend indulgences or when you want to wow guests with something unique and fun. My kids love dipping them in warm chocolate sauce, and my husband swears they taste better than anything we’ve had at a fair. Bonus? They’re surprisingly easy to make, and the flavors will transport you straight to the streets of Mexico City.
Questions I Often Get Asked About This Recipe
Q: Can I make the churros ahead of time?
A: Churros are best served fresh, but you can prepare the dough in advance and fry them just before serving for the best texture.
Q: What makes these “Mexican” hot chocolate churros?
A: The addition of cocoa powder, cinnamon, and a pinch of cayenne in the sugar coating gives these churros a flavor profile inspired by traditional Mexican hot chocolate.
Q: Do I need a piping bag to make churros?
A: Yes, a piping bag with a star tip is ideal for creating the ridges that give churros their classic look. If you don’t have one, a zip-top bag with the corner cut off works in a pinch.
Q: Can I bake these instead of frying?
A: While frying yields the best texture, you can bake churros at 400°F (200°C) for about 20 minutes. They won’t be as crispy but will still taste delicious.
Q: How do I store leftovers?
A: Store leftover churros in an airtight container at room temperature for up to two days. Reheat them in the oven for a few minutes to regain crispiness.
What You Need to Make Mexican Hot Chocolate Churros
- For the Churro Dough:
- 1 cup water
- 1/4 cup unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Chocolate-Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- Pinch of cayenne pepper (optional)
- For Frying:
- 4 cups vegetable oil
- For the Chocolate Dipping Sauce:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 teaspoon ground cinnamon
How to Make Mexican Hot Chocolate Churros
- Make the Dough:
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil, then reduce heat to low. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Prepare the Coating:
- In a shallow dish, combine sugar, cocoa powder, cinnamon, and cayenne pepper. Set aside.
- Heat the Oil:
- Heat vegetable oil in a deep skillet or saucepan to 375°F (190°C).
- Pipe and Fry the Churros:
- Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-5 inch strips of dough directly into the hot oil, using scissors to cut the dough. Fry 3-4 churros at a time, turning occasionally, until golden brown (about 2-3 minutes per batch).
- Coat the Churros:
- Remove churros from the oil and drain on paper towels. While still warm, roll them in the chocolate-cinnamon sugar coating until fully covered.
- Make the Chocolate Sauce:
- Heat heavy cream in a small saucepan until simmering. Remove from heat and stir in chocolate chips and cinnamon until smooth.
- Serve:
- Serve churros warm with the chocolate dipping sauce on the side.
Tips for Perfect Mexican Hot Chocolate Churros
- Use a Thermometer: Keep the oil temperature steady at 375°F for evenly cooked churros.
- Don’t Overcrowd the Pan: Fry in small batches to avoid lowering the oil temperature.
- Adjust the Spice: Add more or less cayenne depending on your heat tolerance.
- Cool Dough Slightly: Allow the dough to cool for a few minutes before adding the eggs to prevent scrambling.
- Serve Immediately: Churros are best enjoyed fresh and warm.
Reader Reviews
⭐⭐⭐⭐⭐ “These churros were a huge hit at our family gathering! The cocoa and cinnamon sugar coating is divine.” – Maria
⭐⭐⭐⭐⭐ “The touch of cayenne really elevates these churros. Perfect balance of sweet and spicy!” – James
⭐⭐⭐⭐ “I baked them instead of frying, and while they weren’t as crispy, the flavors were still incredible.” – Olivia
⭐⭐⭐⭐⭐ “I made these with my kids, and they loved piping the dough! We’ll definitely make them again.” – Clara
⭐⭐⭐⭐⭐ “The chocolate dipping sauce is so rich and creamy. This recipe is a keeper!” – Alex
Printable Recipe
Mexican Hot Chocolate Churros
Crispy, fluffy churros coated in a spiced chocolate-cinnamon sugar blend. These Mexican Hot Chocolate Churros are the ultimate dessert, complete with a rich chocolate dipping sauce!
Ingredients
- For the Churro Dough:
- 1 cup water
- 1/4 cup unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Chocolate-Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- Pinch of cayenne pepper (optional)
- For Frying:
- 4 cups vegetable oil
- For the Chocolate Dipping Sauce:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 teaspoon ground cinnamon
Instructions
Make the Dough:
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil, then reduce heat to low. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Prepare the Coating:
- In a shallow dish, combine sugar, cocoa powder, cinnamon, and cayenne pepper. Set aside.
Heat the Oil:
- Heat vegetable oil in a deep skillet or saucepan to 375°F (190°C).
Pipe and Fry the Churros:
- Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-5 inch strips of dough directly into the hot oil, using scissors to cut the dough. Fry 3-4 churros at a time, turning occasionally, until golden brown (about 2-3 minutes per batch).
Coat the Churros:
- Remove churros from the oil and drain on paper towels. While still warm, roll them in the chocolate-cinnamon sugar coating until fully covered.
Make the Chocolate Sauce:
- Heat heavy cream in a small saucepan until simmering. Remove from heat and stir in chocolate chips and cinnamon until smooth.
Serve:
- Serve churros warm with the chocolate dipping sauce on the side.
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If You Enjoyed This Recipe, Please Share!
Mexican Hot Chocolate Churros are a fun, festive treat that everyone will love. If you try this recipe, snap a photo and share it with your friends and family on social media! Tag me so I can see your creations and celebrate your baking success with you. Sharing recipes spreads joy, and these churros are sure to bring a little fiesta into someone’s day. Let’s create sweet memories together!
