Churros and Hot Cocoa Dip

I always thought Churros is a Mexican snack (some recipes called it a Mexican Fritters) – until I posted my homemade churros last Friday on Instagram and Iria commented that churro is from Spain not Mexico! Haha – sorry for that my friend. It feels like someone said “How I love Malaysian Rendang” – maybe that kind of irritating x)

churro, sometimes referred to a Spanish doughnut, is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, France, the Philippines, Portugal,Latin America (including Brazil and Spanish-speaking Caribbean islands) and the United States. There are two types of churros in Spain, one which is thin (and sometimes knotted) and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche (from Wikipedia)


About this recipe, I’m not complaining – since this is my first trial to make a churro. But just a little note, I made this churros by using a 2-quart sauce pan which made it kind of tangled and short. So if you want to make a straight and long churros (like the original ones), maybe try to use a large pan (> 3 quart) instead. Also for the hot cocoa it is a MUST to accompanty the churros. You won’t regret the effort of making the hot cocoa, since the result is a very deliciously naughty! *now I want to make one again. But if you lazy to make the hot cocoa, try to use Nutella as a dip. Everything tastes better with Nutella, right?


Recipes as follows and there’s a video here to give an idea to make churros (and eat it with thick hot cocoa!):


8 cups vegetable for deep-frying
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon, optional

Hot Cocoa:
4 ounces dark chocolate
2 cups milk
1 tablespoon cornstarch
4 tablespoons sugar


Heat the oil in a deep frying pan to 360 degrees F. If you don’t have the thermometer, try using a skewer and see if it bubbles, then it’s ready to be used.

To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture. Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.

To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros. Original recipe from here.


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