Deep-Fried Cinnamon Sugar Churros with Spiced Hot Chocolate Dip

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Golden fried churros dusted with cinnamon sugar paired with a rich, spiced hot chocolate sauce for dipping. This Mexican-inspired Cinco de Mayo recipe, ready in about 35 minutes, brings together water, unsalted butter, granulated sugar for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 320 calories and feeds 6, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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
• 4 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• for frying, about 4 cups vegetable oil
• 1 tbsp ground cinnamon
• 1/2 cup granulated sugar (for coating)
• 6 oz semisweet chocolate chips
• 1/2 cup heavy cream
• 1/2 tsp ground cinnamon (for hot chocolate)
• 1/8 tsp ground cayenne pepper
• 1/2 tsp vanilla extract

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Instructions

1. Step 1: In a medium saucepan, combine 1 cup water, 4 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat, stirring occasionally until butter melts completely.
2. Step 2: Remove the pan from heat and immediately stir in 1 cup all-purpose flour until the mixture forms a smooth dough and pulls away from the sides of the pan, about 1-2 minutes.
3. Step 3: Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in 2 large eggs one at a time, mixing thoroughly after each addition until the dough is smooth and slightly glossy.
4. Step 4: Heat about 4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 375°F. While the oil heats, combine 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow dish.
5. Step 5: Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-inch lengths of dough directly into the hot oil, cutting with scissors. Fry in batches for 2-3 minutes until golden brown and crisp, turning occasionally.
6. Step 6: Remove churros with a slotted spoon and drain on paper towels. Immediately roll each churro in the cinnamon sugar mixture to coat evenly.
7. Step 7: For the hot chocolate dip, place 6 oz semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream with 1/2 tsp ground cinnamon and 1/8 tsp cayenne pepper over medium heat until just simmering.
8. Step 8: Pour the hot cream over the chocolate chips and let sit for 1 minute, then stir until smooth and glossy. Stir in 1/2 tsp vanilla extract.
9. Step 9: Serve warm churros with the spiced hot chocolate dip for dunking.