Cinnamon Churros with Chili Chocolate Tequila-Infused Dipping Sauce

5 from 3 votes

Spice up your tastebuds with our irresistible Cinnamon Churros dipped in a decadent tequila chili chocolate sauce!

Prep Time20

Cook Time25

Total Time45

Course: Desserts

Cuisine: Doughnuts

Keyword: cinnamon churros

Servings: churros

Calories: 215kcal

In the saucepan, combine milk, water, butter, and sugar, salt, and vanilla. Heat over medium heat until continue stirring until the butter melts and the mixture comes to a boil.
Remove from heat and add the flour and baking powder all at once immediately. Stir vigorously with a spatula until a dough forms and pulls away from the sides of the pan. A ball should form.
Transfer the dough to a pastry piping bag fitted with a large star tip.
Heat about 2-inches of vegetable oil over medium heat in a large pot or deep fryer to 375°F (190°C).
Pipe 4-5 inch strips of dough directly into the hot oil using a sharp knife or scissors to cut the dough as it extrudes. Cook only 3-4 churros at a time.
Fry the churros for 2-3 minutes per side, or until golden brown.
Remove the churros from the oil with a slotted spoon or tongs and drain on paper towels. Repeat until all batter has been used up.
In a large bowl, combine the remaining 1/2 cup of sugar with the cinnamon, then toss the churros in this mixture while they’re still warm for maximum coating.

Combine the chocolate, cream, tequila, and chili powder in a small saucepan set over low heat.
Stir constantly until the chocolate has melted and the mixture is smooth. Serve the sauce warm. (It can be made ahead and easily reheated in the microwave).