These Churros with Boozy Chocolate Coffee Sauce are out of this world! This recipe is very easy to make and with our tips and tricks you will make the perfect churros that you and your family and/or guest will love. This is the perfect party food.
What’s not to love about this “leave the kids at home” party food (Okay, so technically you can make these for kids by simply leaving out the booze but where’s the fun in that)? You get that greasy, crispy fried goodness. Then you get the cinnamon sugar. And to top it off you get the deliciousness of the chocolate with coffee liqueur sauce.
Coffee is the perfect compliment to chocolate. It actually makes chocolate taste more chocolatey. At first Sarah was being a little stingy with the liqueur. Then I was like “if we can’t taste it, what’s the point, let’s have fun!” After adding a lot more of the good stuff we were able to taste the alcohol but it was still enjoyable, not overpowering.
Since this was our first time making this recipe we chose to play follow the leader. We found a very common recipe. The one that you’ll find on pretty much every churro recipe. It’s a very simple combination of flour, sugar, egg, and water. It starts out like most cake batters. One difference here is that you need boiling hot water to make the batter.
We found that when the batter is warm the churros don’t keep their shape as well. So you end up with sticks of dough, which still taste good, but miss the boat when it comes to looking the part (we learned this the hard way as you can you in one of our pictures). If you want that classic shape you will need to cool the batter enough before frying the dough. We found that just letting dough rest – to cool off – after it comes off the stove isn’t enough. For better results you will need to cool the batter down even more (after you’re completely finished making it) by putting it in the freezer for about 10 minutes.
Okay, so just below, we have pictures to take you through the process of making these fattening concoctions (more detailed instructions are available in the recipe section).
In a medium-sized pot add the water, sugar, butter, salt and bring up to a boil. Add flour and stir until the dough starts to pull away from the sides.
Let the dough cool, then add eggs.
Place the mixture in the freezer for 10 to 15 minutes. Don’t let it freeze. You only want to cool it off.
While the batter is in the freezer, make the boozy chocolate sauce.
Pour oil in frying pan. Heat to 365 degrees.
Spoon the batter into the piping bag and use a star tip.
Pipe 3-4 inches of dough into the hot oil. They are going to expand to about 5 or 6 inches in length. You want to lay the batter into the oil like you are drawing a line with frosting. Don’t simply plop the batter into the oil.
Remove the Churros from the hot oil when they are golden brown. Toss in cinnamon sugar.
While churros are best when eaten hot, we love that they still taste good even several hours after frying. You can warm them in the oven.
Serve and watch em’ go nuts! (even if the shape isn’t perfect, they still taste great!)
Churros with Boozy Chocolate Coffee Sauce
- 1 Cup of Water
- 8 Tablespoons Unsalted Butter
- 1 ½ Tablespoon Sugar
- ¾ Teaspoon Salt
- 1 ¼ Cup All Purpose Flour
- 4 Large Eggs
- ½ Cup Sugar
- 1 ½ Teaspoon Ground Cinnamon
- 6 Ounces Bittersweet Chocolate Chopped
- ¾ Cup Heavy Whipping Cream
- ¾ Cup Coffee Liqueur We used Kamora
- In a medium size pot add the water, butter, 1 ½ tablespoons of sugar and the salt and bring to a boil. About 5 minutes. Add the flour to the pot and using a wooden spoon stir the flour into the water and butter mixture for about 2 minutes until the dough starts to pull away from the sides of the pot. Take the dough off the stove and let it cool. About 10 minutes.
- Take the ½ cup of sugar and cinnamon and mix in a large plate or pan and set aside.
- Once the dough is cooled using a hand mixer add the eggs one at a time and mix the dough after each egg until completely combined. Then put the dough into the freezer for 10 minutes. (See note)
- While the dough is freezing take a shallow pan filled with vegetable oil. Heat to 375 degrees. (See note)
- Chop the chocolate and put it into a medium size bowl. Heat the cream and liqueur in a small sauce pan on medium low heat about 3 minutes. Once the cream and liqueur is hot pour it over the chopped chocolate and let it sit for 2 minutes. After 2 minutes stir the chocolate mixture until you have the mixture completely mixed. (See note)
- Take the chilled dough and put it into a pipping bag fitted with a star tip. (See note) Pipe the dough into the hot oil about 3-4 inches long. (See note) Fry for about 2-3 minutes. After cooking the churros put them on a plate lined with paper towel for about 1 minute. Then take the cooked churros and roll it into the cinnamon sugar mixture you made earlier. Dip the cooked churros into that delicious chocolate sauce. Enjoy!
- I found after making the dough it was too soft to get the dough to look like churros once fried. By putting the dough into the freezer it firms the dough enough to pipe it into the hot oil.
- I used my 12 inch cast iron frying pan. You can use any frying pan that you have.
- By heating the cream and liqueur it helps to melt the chocolate. If you want a thicker sauce take away ¼ cup of the heavy cream. You don’t want to take away the coffee liqueur. Trust me that taste is amazing.
- The star tip gives the churros its signature look when fried. If you don’t have a pipping bag
- After pipping the dough into the hot oil use a butter knife to help cut the dough from the pipping bag. You can use your finger of course but then you will end up licking your finger after every pipe. Lol You will be full by the time they are finished cooking. Plus the finger method can get messy.