Espresso Churros Recipe

Prepare liquid and espresso

In a small bowl whisk together the instant espresso powder and the 1/4 cup milk until dissolved; set aside.

Bring liquids to a boil

In a medium heavy-bottomed saucepan combine 1 cup water, 2 tablespoons unsalted butter, 1 teaspoon granulated sugar, and 1/2 teaspoon salt. Heat over medium-high until the butter melts and the mixture comes to a rolling boil.

Add flour and form paste

Remove saucepan from heat, immediately add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan (about 30–45 seconds). Return to low heat and stir 10–15 seconds to dry the dough slightly.

Cool slightly then add eggs

Transfer the dough to a mixing bowl or keep in the pan off the heat and let cool 3–4 minutes so it’s warm but not steaming (so eggs won't scramble). Beat in the eggs one at a time, mixing thoroughly after each until fully incorporated. Stir in the espresso-milk mixture and 1/2 teaspoon vanilla extract. The dough should be glossy and pipeable; if too stiff, add 1 teaspoon water at a time.

Heat oil

Pour 3–4 cups neutral oil into a medium heavy pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle and rise immediately without browning instantly.

Pipe and fry churros

Fit a large star piping tip (1/2–3/4 inch) into a disposable piping bag or a sturdy pastry bag. Fill the bag with the churro dough. Working in batches, pipe 4–5 inch strips of dough directly into the hot oil, cutting the end with scissors. Fry, turning occasionally, until deep golden brown and crisp, 2½–3½ minutes per batch depending on size. Avoid overcrowding the pot.

Drain

Use a slotted spoon to transfer churros to a wire rack set over a baking sheet or to paper towels to drain briefly (about 1 minute) before coating.

Mix coating

While the first batch fries, whisk together 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon and 1/8 teaspoon fine salt in a shallow bowl large enough to roll churros in.

Coat churros

Working quickly while churros are still warm, roll each churro in the cinnamon-brown sugar mixture until evenly coated. Place coated churros on a serving platter or keep warm in a low oven (200°F / 95°C) on the wire rack while you finish remaining batches.

Melt Ibarra chocolate

Chop the Ibarra chocolate tablets and place in a small saucepan with 2 cups whole milk. Warm gently over low heat, stirring constantly, until the chocolate fully dissolves and the mixture is smooth and hot but not boiling. Remove from heat and cool to warm or room temperature (10–15 minutes). If you prefer a stronger chocolate flavor, use the full 2 oz; for milder, use 1.5 oz.

Blend shake

In a blender combine the cooled Ibarra chocolate milk, 2 cups vanilla ice cream, 1 tablespoon cooled brewed espresso, 1/4 teaspoon ground cinnamon, and 1 teaspoon icing sugar if you like it sweeter. Blend until very smooth and thick, about 20–30 seconds. If the shake is too thick, add up to 2 tablespoons milk and pulse to combine.

Chill glass and serve

If desired, chill glasses in the freezer briefly. Pour the milkshake into glasses. Drizzle with 1–2 tablespoons melted Ibarra chocolate or chocolate sauce and sprinkle a light pinch of espresso powder over the top for aroma.

Arrange 3–4 warm cinnamon-brown sugar-coated espresso churros alongside the Ibarra chocolate milkshake. Serve immediately so churros remain crisp and the shake is cold. Offer extra melted chocolate for dipping.