Churros con Chocolate: Crispy Churros with Hot Chocolate Dipping Sauce

There are few combinations in the dessert world more satisfying than churros con chocolate — golden, ridged sticks of fried dough, crispy on the outside and soft within, coated in cinnamon sugar and dunked into a cup of thick, dark, velvety hot chocolate.

Churros con chocolate is the combination of two elements: freshly fried churros and a thick hot chocolate dipping sauce.

The churros are made from a simple choux-like dough of water, flour, butter, and salt. The dough is piped through a star-shaped tip (which creates the characteristic ridges) directly into hot oil, fried until golden and crispy, and then rolled in cinnamon sugar.

The chocolate is not the thin, American-style hot cocoa you might be imagining. In both Spain and Mexico, the dipping chocolate is thick, dark, and rich — closer to a warm chocolate pudding than a drink. In Spain, it is often thickened with cornstarch. In Mexico, it is made with Mexican chocolate discs (like Abuelita or Ibarra) that contain cinnamon, sugar, and sometimes almonds.

The result is a study in contrasts: crunchy and soft, warm and rich, sweet and slightly bitter. It is breakfast, dessert, late-night snack, and celebration food all in one.

The exact origins of churros are debated — some say Spanish shepherds, others point to Portuguese or even Chinese influence. For the full story, see our article on where churros are from.

What is clear is that the tradition of pairing churros with hot chocolate became firmly established in Spain during the 17th and 18th centuries, after cacao arrived from the Americas. Chocolaterías — shops dedicated to serving churros con chocolate — became social institutions in Madrid and other Spanish cities.

When this tradition crossed the Atlantic to Mexico, it merged with Mexico’s own deep relationship with chocolate. Mexico, after all, is the birthplace of chocolate itself. The Aztecs had been drinking chocolate beverages for centuries before the Spanish arrived.

In Mexico, churros con chocolate took on local flavors. The hot chocolate became spicier, infused with canela (Ceylon cinnamon), and sometimes chili. Churros themselves became a street food staple, sold from carts and at ferias (fairs) across the country. Some Mexican churros are filled with cajeta (goat milk caramel), chocolate, or condensed milk.

Ingredients for the churros:

• 1 cup water
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 2 tbsp unsalted butter
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• Vegetable oil for frying

For the cinnamon sugar coating:

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions:

1. In a medium saucepan, combine the water, sugar, salt, and butter. Bring to a boil over medium heat.
2. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
3. Let the dough cool for 5 minutes, then stir in the vanilla extract.
4. Transfer the dough to a piping bag fitted with a large open-star tip.
5. Heat 2 to 3 inches of oil in a heavy pot or deep skillet to 375 degrees F (190 degrees C).
6. Pipe 6-inch strips of dough directly into the hot oil, using scissors or a knife to cut the dough from the tip. Fry 3 to 4 churros at a time — do not overcrowd the pot.
7. Fry for 2 to 3 minutes per side until deep golden brown and crispy.
8. Remove with a slotted spoon and drain on paper towels for 30 seconds.
9. While still warm, roll the churros in the cinnamon sugar mixture.
10. Serve immediately with hot chocolate dipping sauce.

Ingredients:

• 3 oz Mexican chocolate (Abuelita or Ibarra), chopped
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tbsp cornstarch mixed with 2 tbsp cold milk
• 1/2 tsp ground cinnamon
• Pinch of cayenne pepper (optional)

Instructions:

1. In a small saucepan, heat the milk and heavy cream over medium heat until just simmering.
2. Add the chopped Mexican chocolate and whisk continuously until fully melted and smooth.
3. Add the cornstarch slurry and continue whisking for 2 to 3 minutes until the chocolate thickens.
4. Stir in the cinnamon and cayenne if using.
5. Pour into small cups for dipping and serve alongside the warm churros.

The sauce should be thick enough to coat a churro when dipped — closer to a ganache consistency than a drinking chocolate.

As a party dessert: Set up a churro bar with the dipping chocolate, cajeta, condensed milk, and sprinkles. It is a crowd-pleasing activity for birthdays, holidays, and fiestas.

For breakfast: In Spain and Mexico, churros con chocolate is a traditional breakfast food. Serve with strong coffee for an indulgent morning.

For gifting: Love the churro flavor but want something more elegant? Our STELLA Churro Cookie makes a beautiful gift — it is nut-free, handcrafted, and captures the cinnamon-sugar magic of churros in a cookie tin. Pair it with our Mexican Heritage Cookie Variety Tin for a gift that showcases the full range of Mexican desserts.

If you are looking for Mexican hot chocolate cookies — cookies that combine the flavors of chocolate and cinnamon spice — check out our dedicated guide.

What is churros con chocolate?

Churros con chocolate is the traditional Spanish and Mexican pairing of fried dough sticks (churros) coated in cinnamon sugar, served with thick hot chocolate for dipping.

Where did churros con chocolate originate?

The tradition is most associated with Spain, where chocolaterías have served the combination since the 17th century. It spread to Mexico and Latin America through colonial connections. Learn more in our article on the history of churros.

What is the difference between Spanish and Mexican churros?

Spanish churros are often thinner, loop-shaped, and served with a very thick chocolate dipping sauce. Mexican churros tend to be thicker, straighter, coated in cinnamon sugar, and sometimes filled with cajeta or chocolate.

Can I bake churros instead of frying?

You can pipe the dough onto a baking sheet, brush with butter, and bake at 425 degrees F for 15 minutes. They will not have the same crispy exterior as fried churros, but they are a lighter alternative.

What kind of chocolate is used for churros con chocolate?

In Mexico, disc-shaped Mexican chocolate brands like Abuelita or Ibarra are traditional. These contain cinnamon, sugar, and sometimes almonds. In Spain, dark chocolate or special churro chocolate tablets are used.