Mexican Rum-Spiced Chocolate Churros
Golden fried churros infused with Mexican rum and dusted with a cinnamon-chocolate sugar blend for a decadent twist on a classic treat. This mexican-inspired desserts ready in about 35 minutes layers water, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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
- 1/2 tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp Mexican aged rum
- for frying, about 4 cups vegetable oil
- 1/2 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp ground cinnamon
Instructions
- Step 1: In a medium saucepan, combine 1 cup water, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Bring to a boil over medium heat, stirring until butter melts.
- Step 2: Remove from heat and immediately stir in 1 cup all-purpose flour until mixture forms a ball and pulls away from sides.
- Step 3: Let the dough cool for 5 minutes, then stir in 2 large eggs one at a time, mixing thoroughly after each addition until smooth. Stir in 2 tablespoons Mexican aged rum until incorporated.
- Step 4: Heat 4 cups vegetable oil in a deep pot to 375°F. Transfer dough to a piping bag fitted with a large star tip.
- Step 5: Pipe 4-inch strips of dough into hot oil, frying 3-4 churros at a time for 2-3 minutes per side until golden and crisp. Drain on paper towels.
- Step 6: Combine 1/2 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon ground cinnamon in a shallow dish. Toss warm churros in the mixture until coated evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Rum-Spiced Chocolate Churros take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mexican Rum-Spiced Chocolate Churros?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mexican Rum-Spiced Chocolate Churros?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican Rum-Spiced Chocolate Churros for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mexican Rum-Spiced Chocolate Churros?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
