Chocolate Caliente Mexicano con Churros (Mexican Hot Chocolate with Churros)
Crisp cinnamon churros for dunking into a thick, spiced hot chocolate that happens to be completely plant based.
Made with Churro dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £0.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the caster sugar and ground cinnamon on a wide plate and set it by the hob. Line a tray with kitchen paper.
- 2
Make the chocolate first so it is ready for dunking. Warm the oat milk with the cinnamon stick in a small pan over a medium heat for 5 minutes until steaming. Do not let it boil.
5 min - 3
Mix the cornflour with 2 tbsp of the warm milk, then whisk it back into the pan with the chopped chocolate. Simmer gently for 3 to 4 minutes, whisking, until thick enough to coat a spoon. Stir in the vanilla and remove the cinnamon stick.
4 min - 4
Spoon your ready made churro dough (see the base recipe) into a piping bag with a large star nozzle. Heat the oil in a deep pan, no more than one third full, to 180 degrees C on a thermometer.
- 5
Pipe 12 cm lengths straight into the oil, snipping with oiled scissors. Fry 3 or 4 at a time for 3 to 4 minutes, turning, until deep golden and crisp.
4 min - 6
Lift out onto the kitchen paper for 20 seconds, then roll in the cinnamon sugar while hot. Serve straight away with mugs of the hot chocolate.
Tips
- Churros are at their best within 10 minutes of frying, so make the chocolate first and fry last.
- Check the label on dairy free dark chocolate: some brands carry nut warnings.
- For a more traditional drink, whisk the chocolate with a whisk or a molinillo until frothy just before serving.
Storing and freezing
Eat the churros the day they are fried. The hot chocolate keeps 3 days in the fridge; reheat gently until steaming hot, whisking.
Questions
Is this dairy free and vegan?
Yes, as long as your churro dough is made with the base recipe (water, oil, flour, sugar, salt) and your dark chocolate is labelled dairy free. The oat milk keeps the chocolate plant based.
Can I make the hot chocolate thicker?
Yes. Add another teaspoon of cornflour mixed with a little cold milk, or an extra 20 g of chocolate, and simmer for 2 minutes more.
Why do my churros burst in the oil?
Usually air pockets in the piping bag or oil that is too hot. Squeeze a little dough out first to clear air, and keep the oil at 180 degrees C.
More made with churro dough
Churros Rellenos de Guayaba y Queso Crema (Guava and Cream Cheese Churros)
EFNFVChurros con Miel de Piloncillo (Churros with Piloncillo Syrup)
DFEFNFChurros Rellenos de Cajeta (Cajeta-Filled Churros)
EFNFVPastel de Tres Leches con Churro Crujiente (Churro Tres Leches Cake)
NFVNOGDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.