Mexican Rum-Spiked Coffee Churros with Cinnamon Sugar
Golden churros infused with rich Mexican rum and served with a warm cinnamon sugar coating for dipping. This mexican-inspired desserts ready in about 30 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 280 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
- 1/4 tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp instant coffee granules
- 2 tbsp Mexican aged rum
- 2 cups vegetable oil for frying
- 1 tbsp ground cinnamon
- 1/2 cup granulated sugar for coating
Instructions
- 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 until butter melts.
- Step 2: Remove from heat and quickly stir in 1 cup all-purpose flour until a smooth dough forms. Let cool for 5 minutes.
- Step 3: Beat in 2 large eggs one at a time, mixing well after each. Stir in 1 tsp instant coffee granules and 2 tbsp Mexican aged rum until fully incorporated.
- Step 4: Heat 2 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 directly into hot oil, frying 3-4 pieces at a time for 2-3 minutes until golden and crisp. Use a slotted spoon to transfer to paper towels to drain.
- Step 6: Combine 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow dish. Roll warm churros in cinnamon sugar coating until evenly covered. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Rum-Spiked Coffee Churros with Cinnamon Sugar take to make?
Total time is about 30 minutes (15 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-Spiked Coffee Churros with Cinnamon Sugar?
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-Spiked Coffee Churros with Cinnamon Sugar?
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-Spiked Coffee Churros with Cinnamon Sugar 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-Spiked Coffee Churros with Cinnamon Sugar?
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.
