One of my favorite things about any holiday, no matter how big or small, is that it almost always comes with the excuse to indulge in some sort of delicious treat. Or is it just me that lives by that motto?! Take Cinco de Mayo, for example. I mean, could there be a better reason to eat your body weight in queso and cinnamon churros with chili chocolate, AND wash it all down with margaritas? I,
Take Cinco de Mayo, for example. I mean, could there be a better reason to eat your body weight in queso and cinnamon churros with chili chocolate, AND wash it all down with margaritas? I think not.
I, Alyssa, didn’t try churros until only a few years ago, and I instantly regretted waiting so long. Crunchy on the outside, soft on the inside and all rolled up in cinnamon sugar. Churros are just about as easy to inhale as air. Dip them in chocolate and suddenly they become even easier to down. It’s a dangerous dessert to have around….
Luckily, this simple churro recipe doesn’t make all that many, somewhere between 30 and 40 (aka enough for you and maybe one or two friends, depending on how generous you’re feeling).
And while the churros may be more traditional, the chocolate dipping sauce is all kinds of jazzed up with a little booze and some spice. After all, it wouldn’t be a proper Cinco de Mayo celebration treat without some chili and tequila mixed in there somewhere, right?
The churros taste best when eaten the same day they’re made, but let’s be honest, would there really be any left beyond that?
Chocolate, or even caramel, are the most common dipping sauces for churros, but do you have another way you like to enjoy them? I recently saw churros made into an ice cream sandwich, and I don’t know about you, but I sure wouldn’t mind eating them that way, either.
You can find her inspiring people to create beautiful lives by intertwining food, fashion & travel into scrumptious style for everyday life on Runway Chef, or cooking up a storm in her Brooklyn kitchen with Mr. Runway Chef.