Churros con Chocolate is a traditional Spanish breakfast or dessert featuring deep-fried, ridged dough sticks served with thick hot chocolate. Crispy on the outside and soft inside, they’re perfect for dunking and indulgent enjoyment.
In a saucepan, combine water, sugar, salt, and oil. Bring to a boil.
Remove from heat and stir in flour (and vanilla, if using) until a smooth, sticky dough forms.
Let cool slightly, then transfer to a piping bag fitted with a large star tip (Wilton 1M or similar).
Heat 2 inches of vegetable oil in a heavy pot to 375°F (190°C).
Pipe 4–6 inch strips of dough directly into the oil, snipping with scissors.
Fry in batches, turning occasionally, until golden brown — about 2–3 minutes per side.
Drain on paper towels.
While warm, roll churros in a mixture of sugar and cinnamon until coated.
In a saucepan, whisk milk and cornstarch until dissolved.
Add chocolate, sugar, and a pinch of salt.
Heat over medium, whisking constantly until thick and glossy (about 5–8 minutes).
Pour into small serving cups.
Serve churros warm on a platter, paired with individual cups of hot chocolate.
Perfect for dipping, sipping, and sharing!
Fill churros with dulce de leche, chocolate, or vanilla cream using a piping tip
Add a dash of orange zest to the chocolate sauce for depth
Use chili-infused chocolate for a spiced twist
Drink: Spanish café con leche, hot espresso, or a glass of Pedro Ximénez sherry
Meal: Ideal after a light tapas-style dinner or brunch spread
6 servings