DessertsMediumFree

Churros with Mexican Hot Chocolate

Name: Churros with Mexican Hot Chocolate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 Eggs; 3 tbsp Piloncillo (raw cane sugar); 1 litre Vegetable oil; 200 g Plain flour; 1 litre Whole milk; 1 raja Cinnamon stick; 1 tsp Salt; 4 tbsp Sugar; 1 tablilla (90g) Mexican drinking chocolate

40 min (15 prep + 25 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Crispy fried churros rolled in cinnamon sugar with thick Mexican hot chocolate for dipping.

About this recipe

Crispy choux pastry churros fried and rolled in cinnamon sugar, served with thick Mexican-style hot chocolate with cinnamon and piloncillo.

History & Origin

Churros have a fascinating multicultural history combining Spanish, Arab and Mexican influences. Although the churro is an icon of Spanish gastronomy, it arrived in Mexico with the conquistadors and was adopted with such enthusiasm that it is now an integral part of Mexican street and festive culture. Churrerías - stalls specialising in making and selling churros - are an institution in town squares, markets and fairs across the country. In Mexico, churros are made with a slightly different dough to the Spanish version: softer, sometimes with a pinch of yeast, and always rolled in cinnamon sugar before serving. But what truly distinguishes Mexican churros is the hot chocolate they are served with: a thick chocolate prepared with Mexican cacao, cinnamon and piloncillo that has a density and flavour very different from European drinking chocolate. Mexican hot chocolate has its roots in pre-Hispanic cacao beverages. The Aztecs prepared "xocolatl", a thick cacao drink with water, chilli and spices consumed mainly by the elite. With the conquest, sugar replaced the chilli and milk was added, creating the drink we know today. Ibarra and Abuelita chocolate, with their characteristic cinnamon flavour, are the standard for Mexican hot chocolate. Churros with hot chocolate are the perfect breakfast or afternoon snack - in cold weather, at fairs, or simply whenever you need a little joy. The act of dipping the churro into the hot chocolate is one of those small pleasures that define everyday Mexican life.

Estimated cost

£4.75

Total cost

£0.79

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

Protein

45g

Carbohydrates

14g

Fat

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
For the hot chocolate: heat 1 litre whole milk over medium heat with 1 disc of Mexican drinking chocolate (Ibarra or Abuelita) broken into pieces, 1 cinnamon stick and 3 tablespoons grated piloncillo. Stir constantly until the chocolate dissolves. Whisk with a molinillo or electric whisk until frothy. Keep warm.
💡 The traditional molinillo gives the characteristic froth of Mexican hot chocolate.
2
For the churros: bring 250ml water to the boil with 50ml oil, 1 teaspoon salt and 1 tablespoon sugar. Remove from heat and add 200g sifted plain flour all at once. Stir vigorously until the dough pulls away from the sides. Cool for 5 minutes.
💡 The dough should be smooth, glossy and manageable, not sticky.
3
Beat in 2 eggs one at a time, mixing well after each addition. The dough should be thick but flowing (falls in ribbons from the spoon). Transfer to a churro press or piping bag fitted with a large star nozzle.
💡 If the dough is too stiff, add a little more egg or water.
4
Heat enough vegetable oil in a deep pan to 180°C. Pipe churros directly into the oil in 15-20cm lengths. Fry for 3-4 minutes, turning, until golden and crispy all over.
💡 Oil must be at the correct temperature; too cool makes greasy churros.
5
Drain the churros on kitchen paper. Immediately roll them in sugar mixed with 1 teaspoon ground cinnamon. Serve hot alongside the thick hot chocolate for dipping.
💡 Churros must be eaten freshly made; they soften over time.