Churros with Hot Chocolate

By Carl Koppenhagen

Churros with Hot Chocolate

In the mood for an indulgent sweet treat? Try our warming Churros with Hot Chocolate. 

Churros with Hot Chocolate

Serves 6


1 cup sugar

1 tsp ground cinnamon

1 tsp salt

1½ cups flour

½ tsp baking powder

2 egg yolks

4 cups canola oil, for deep-frying

1 litre milk

1 cinnamon quill

1 vanilla bean, split

500g dark chocolate (containing 70% cocoa)



  1. To make churros, mix sugar and cinnamon and set aside.
  2. In a saucepan, add salt to 450ml water and bring to a rolling boil. Remove from heat. Combine flour and baking powder and add to water, all at once. Stir until a smooth dough forms. Return to medium heat and stir constantly for 1 minute until dough comes away easily from sides of saucepan. Remove from heat. Beat in egg yolks, 1 at a time, until dough becomes smooth and elastic. Allow dough to cool completely.
  3. Heat oil to 175C (use a thermometer) in a high-sided saucepan. Put dough in a piping bag fitted with a star-shaped nozzle. Pipe 10cm churros into hot oil, using wet scissors to snip dough. Deep-fry churros, turning to cook evenly, until brown all over. Drain on paper towels before rolling in cinnamon sugar.
  4. To make hot chocolate, slowly heat milk, cinnamon quill and vanilla bean in a saucepan. When milk reaches boiling point, strain into a jug containing chocolate. Whisk together until smooth and creamy.
  5. Serve hot chocolate with churros on the side.


For a Brazilian take on delicious churros try our Brazilian Doughnuts


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