Anise-Scented Mexican Chocolate Churros with Cinnamon Sugar

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Crisp fried churros infused with rich Mexican chocolate and a hint of anise, coated in cinnamon sugar for a festive Cinco de Mayo dessert. This Mexican-inspired Cinco de Mayo recipe, ready in about 40 minutes, pairs water, unsalted butter, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup water
• 6 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1 tsp, crushed anise seed
• 3 large eggs
• for frying, about 4 cups vegetable oil
• 1 cup sugar mixed with 2 tsp ground cinnamon cinnamon sugar

Instructions

1. Step 1: In a medium saucepan, combine 1 cup water, 6 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring occasionally until butter melts.
2. Step 2: Remove from heat and whisk in 1 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, 1 tsp ground cinnamon, and 1 tsp crushed anise seed until a smooth dough forms.
3. Step 3: Return the pan to low heat and cook the dough, stirring constantly for 2 minutes to dry it slightly.
4. Step 4: Transfer the dough to a mixing bowl and let cool for 5 minutes. Beat in 3 large eggs one at a time, stirring vigorously until fully incorporated and the dough is smooth and glossy.
5. Step 5: Heat 4 cups vegetable oil in a deep pot to 375°F. Pipe 4-inch strips of dough into the hot oil using a pastry bag fitted with a large star tip. Fry churros in batches for 3-4 minutes per side until puffed and crisp.
6. Step 6: Remove churros with a slotted spoon and drain on paper towels. While still warm, roll churros in 1 cup cinnamon sugar mixture until well coated. Serve immediately.