Churros with Chocolate Sauce

These golden, crispy-on-the-outside, tender-on-the-inside churros are pure joy—dipped in rich Mexican chocolate sauce, they're a celebration of simple ingredients and big flavor that feels both indulgent and achievable at home.

Ingredients:

• 1 cup water
• 2½ tablespoons sugar, plus more for coating
• ½ teaspoon salt
• 1 cup all-purpose flour
• Oil for frying (vegetable or canola)
• 1 teaspoon ground cinnamon
• 4 ounces Mexican chocolate (or 4 oz dark chocolate mixed with ¼ teaspoon cinnamon and pinch of cayenne)
• ½ cup whole milk

Method:

1. Heat water, sugar, and salt in a saucepan until steaming (don't boil). Remove from heat and stir in flour until a thick paste forms.
2. Heat ½ inch of oil in a deep skillet to 375°F. Transfer dough to a churrera or pastry bag fitted with a large star tip.
3. Carefully pipe 4–5 inch lengths of dough into hot oil. Fry 1–2 minutes per side until golden brown. Drain on paper towels.
4. Mix cinnamon and sugar on a shallow plate. Coat warm churros immediately.
5. For sauce: chop chocolate and heat with milk over low heat, stirring until smooth and pourable. Serve alongside.

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Chef's tip: Don't skip the cinnamon-sugar coating while churros are still warm—it sticks beautifully and creates an irresistible crispy shell that keeps them tasting fresh for hours.