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Spiced Churros with Mexican Hot Chocolate

Churros make great stirrers because they impart some of their spice to the drink.

Photography: Stephen Kent Johnson

Source: Martha Stewart Weddings, Fall SIP 2016



  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/4 teaspoon coarse salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • Vegetable oil, for frying
  • Confectioners' sugar, for dusting
  • Pinch of cayenne
  • 1 teaspoon cinnamon

Hot Chocolate

  • 3 ounces bittersweet chocolate, coarsely chopped
  • 3 cups milk
  • 2 tablespoons sugar



  1. In a medium saucepan, combine 1 cup water, butter, 2 tablespoons sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.
  2. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.
  3. Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees.on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.
  4. Combine 1/2 cup granulated sugar with 1 teaspoon ground cinnamon and a pinch of cayenne. Roll cooled churros in sugar mixture. Serve with hot chocolate.

Hot Chocolate

  1. Stir together chocolate, milk, and sugar in a small saucepan. Cook over medium heat, stirring, until chocolate is completely melted and mixture is hot, about 10 minutes. Remove from heat; whisk until frothy. Divide among four mugs.

Cook's Notes

For miniature churros, use a small closed star tip, such as a #27.

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