Churros Con Cafe* Recipe

Prepare Dough

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Stir in flour until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.

Add Eggs

Add eggs one at a time, mixing well after each addition until smooth and glossy.

Heat Oil

In a deep frying pan or pot, heat vegetable oil to 375°F (190°C). You can check with a thermometer or drop a small amount of dough into the oil; it should sizzle immediately.

Pipe Churros

Transfer dough to a piping bag fitted with a star tip. Pipe 4-6 inch lengths of dough directly into the hot oil, cutting with scissors.

Fry Churros

Fry churros until golden brown, about 2-4 minutes on each side. Remove and drain on paper towels.

Coat in Cinnamon Sugar

Mix cinnamon and additional sugar in a shallow dish. Roll warm churros in the cinnamon sugar mixture until fully coated.

Heat Cream and Milk

In a saucepan, heat the heavy cream and milk over medium heat until just simmering.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.

Combine Mixtures

Slowly pour the hot cream and milk mixture into the egg yolk mixture, whisking continuously. Return to the saucepan.

Cook Until Thickened

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-10 minutes.

Add Coffee and Vanilla

Remove from heat, stir in espresso or strong brewed coffee and vanilla extract. Strain through a fine mesh sieve into a bowl.

Chill Anglaise

Let the mocha latte anglaise cool before serving with churros.