Let’s dive into a comforting classic with flair: Churros with Spiced Chocolate Sauce. These crispy golden pastries, dusted in cinnamon sugar and dipped into rich, warm chocolate with a hint of chili and cinnamon, are a festive treat perfect for sharing — or hoarding all to yourself.
In a medium saucepan, combine water, sugar, salt, and butter. Bring to a simmer over medium heat until butter melts.
Remove from heat and immediately add flour all at once. Stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the pan sides.
Let cool for 5–7 minutes, then stir in the vanilla and beat in the eggs one at a time, mixing until smooth and glossy.
Pour about 2 inches of oil into a deep skillet or saucepan.
Heat to 350°F (175°C) — use a thermometer for best accuracy.
Transfer dough to a piping bag fitted with a large star tip.
Pipe 4–6 inch strips of dough into the hot oil, cutting with scissors or a knife.
Fry 3–4 churros at a time for 2–3 minutes per side, or until golden brown.
Remove with a slotted spoon and drain on a paper towel-lined tray.
Transfer dough to a piping bag fitted with a large star tip.
Pipe 4–6 inch strips of dough into the hot oil, cutting with scissors or a knife.
Fry 3–4 churros at a time for 2–3 minutes per side, or until golden brown.
Remove with a slotted spoon and drain on a paper towel-lined tray.
While churros are still warm, roll them in the cinnamon sugar mixture until well coated.
In a small saucepan, heat cream (or milk) until just steaming.
Remove from heat, add chopped chocolate, and stir until melted and smooth.
Stir in cinnamon, chili, brown sugar (if using), and salt. Keep warm for dipping.
Serve churros warm on a platter with a ramekin of chocolate sauce in the center.
Optional: dust with powdered sugar for extra flair.
Pairs beautifully with coffee, hot chocolate, or horchata.
4 servings