Perfect Churros with Hot Chocolate – A Crispy, Golden Hug from Spain

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Some desserts don’t just taste good they evoke feelings. Churros, the iconic Spanish fried-dough pastry, are one of those sweet treats that bring pure joy with every bite. Golden and crispy on the outside, soft and fluffy on the inside, and showered in cinnamon sugar it’s easy to see why churros are beloved worldwide.

But churros are only half the story. In Spain, they’re almost always served with a cup of thick, rich hot chocolate — not the kind you sip, but the kind you dip. The pairing is indulgent and comforting, the perfect way to start a lazy Sunday or end a cozy night in.

This post is your complete guide to making perfect homemade churros with a luxurious chocolate dipping sauce that’s so good, you’ll be tempted to drink it straight. Whether you’re prepping for a party, a romantic dessert, or just a late-night snack, this recipe is a showstopper that requires surprisingly simple ingredients.

Why You’ll Love This Recipe

  • ✅ Crispy outside, fluffy inside
  • ✅ Real-deal churros without a deep fryer
  • ✅ Thick, luscious chocolate sauce
  • ✅ No fancy tools — just a piping bag and some pantry staples
  • ✅ Crowd-pleaser, kid-favorite, and date-night worthy

What Are Churros?

Churros are a type of fried pastry dough traditionally enjoyed in Spain and Latin America. Made from a simple choux-style dough (flour, water, butter), they’re piped into hot oil, fried until golden, then rolled in cinnamon sugar.

The best part? They’re always served fresh and warm, often dipped into thick chocolate known as “chocolate a la taza” a rich, velvety drink made with dark chocolate and cornstarch for thickness.

While often enjoyed as street food, they’re just as magical when made at home — and we’re going to show you exactly how to do it, step by step.

Ingredients

For the Churros Dough:

  • 1 cup (240 ml) water
  • 2 ½ tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup (120 g) all-purpose flour
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Vegetable oil (for frying)

For the Cinnamon Sugar Coating:

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

For the Spanish-Style Hot Chocolate:

  • 1 1/2 cups (360 ml) whole milk
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar (optional, to taste)
  • 100 g (about 3.5 oz) good-quality dark chocolate (60-70%), chopped
  • A pinch of salt

Equipment You’ll Need

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Electric mixer (optional but helpful)
  • Large piping bag with a star tip (Wilton 1M or similar)
  • Heavy-bottomed pan or deep skillet for frying
  • Slotted spoon or tongs
  • Paper towels
  • Mixing bowls

Step-by-Step Instructions

Step 1: Make the Dough

  1. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium heat.
  2. Once the butter has melted and the mixture is simmering, remove from heat.
  3. Immediately stir in the flour, mixing quickly with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan.
  4. Let the dough cool for 5–7 minutes before adding the egg. (Too hot, and it’ll scramble the egg!)
  5. Add the egg and vanilla, and beat until completely incorporated. The dough will look like it’s separating at first — keep mixing until it becomes smooth and glossy.
  6. Transfer the dough to a piping bag fitted with a large star tip.

Step 2: Heat the Oil

  • In a deep skillet or heavy-bottomed pot, pour vegetable oil to about 2 inches deep.
  • Heat to 350–360°F (175–180°C). Use a thermometer if possible.
  • While the oil is heating, mix the cinnamon sugar in a wide shallow bowl and set aside.

Step 3: Pipe and Fry the Churros

  1. Pipe 4–6 inch strips of dough directly into the hot oil, cutting with scissors or a knife.
  2. Fry 3–4 churros at a time, turning occasionally, for 2–3 minutes or until golden brown.
  3. Remove with a slotted spoon and drain on paper towels.
  4. While still warm, roll in cinnamon sugar until well coated.

Repeat until all dough is used.

Step 4: Make the Hot Chocolate

  1. In a small saucepan, whisk milk, cornstarch, and sugar (if using) until smooth.
  2. Heat over medium-low, whisking frequently until it begins to thicken.
  3. Add chopped dark chocolate and a pinch of salt. Stir until fully melted and smooth.
  4. Simmer for another 1–2 minutes, whisking constantly, until the sauce is thick enough to coat the back of a spoon.

Serve hot in small mugs or ramekins alongside your churros.

Expert Tips for Churro Success

  • Use a star tip: It helps churros cook evenly and gives them their iconic ridged shape.
  • Don’t overcrowd the pan: Too many churros at once can lower oil temperature and make them soggy.
  • Monitor oil temp: Use a thermometer. If it drops below 340°F, churros will absorb oil. Too hot, and they’ll burn on the outside before cooking through.
  • Cool dough before adding egg: Otherwise, you risk scrambling it.
  • Cornstarch = magic for hot chocolate: It thickens the chocolate into a decadent dip instead of a runny drink.

Fun Variations to Try

🍫 Chocolate-Filled Churros

Pipe a bit of Nutella or ganache into the center after frying using a piping bag with a thin nozzle.

🍓 Churro Sundaes

Top warm churros with vanilla ice cream, strawberries, and warm chocolate sauce.

🍁 Fall-Spiced Churros

Add 1/2 teaspoon of pumpkin spice or ground nutmeg to the dough and coating.

☕ Mocha Hot Chocolate

Replace some of the milk with brewed espresso for a rich mocha-style dip.

🥥 Coconut Churros

Roll fried churros in a mix of cinnamon sugar and shredded coconut.

What to Serve With Churros

While hot chocolate is the classic pairing, you can get creative:

  • Salted caramel sauce
  • Dulce de leche
  • Vanilla bean custard
  • Whipped cream
  • Berry compote
  • Café con leche or espresso on the side

Storing & Reheating

Churros are best enjoyed fresh, but here’s how to store and reheat them:

  • To store: Let cool completely, then store in an airtight container for up to 2 days.
  • To reheat: Pop into the oven at 350°F (175°C) for 5–8 minutes to crisp back up. Avoid microwaving — they’ll turn rubbery.

Hot chocolate can be stored in the fridge for up to 3 days and reheated gently on the stove.

Frequently Asked Questions

Q: Can I bake churros instead of frying?
Yes, but they won’t be quite as crispy. Pipe onto a parchment-lined tray, brush with butter, and bake at 375°F (190°C) for 20–25 minutes until golden.

Q: Can I use an air fryer?
Definitely. Pipe dough onto parchment, freeze for 20 mins, then air fry at 375°F for about 12–15 minutes. Brush with oil or spray lightly for color.

Q: Can I double the recipe?
Absolutely! This recipe scales beautifully.

Q: What if I don’t have a piping bag?
Use a strong ziplock bag with a corner snipped off. You won’t get the classic ridges, but they’ll still taste amazing.

Final Thoughts: Fried Dough + Chocolate = Heaven

There’s a reason churros with hot chocolate have become a global sensation. They hit that perfect note between crunchy and soft, sweet and rich. And best of all? You don’t need to travel to Madrid or Mexico City to enjoy them — you can recreate that magic right in your kitchen with simple ingredients and a little love.

This recipe is one you’ll return to again and again for birthdays, holidays, movie nights, or just because churros make everything better.