Churro Espresso Recipe

Combine Ingredients

In a medium saucepan, combine 1 cup of water, 2 tablespoons of unsalted butter, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Bring to a boil over medium heat.

Add Flour

Once boiling, remove from heat and add 1 cup of all-purpose flour, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Incorporate Eggs

Allow the dough to cool for a few minutes, then add 2 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.

Heat Oil

In a deep pot, heat about 2 inches of oil to 350°F (175°C).

Pipe Dough

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

Fry Until Golden

Fry the churros in batches until they are golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Mix Coating

In a shallow bowl, combine 1 cup of granulated sugar with 2 teaspoons of ground cinnamon.

Coat Churros

While the churros are still warm, toss them in the cinnamon sugar mixture until evenly coated.

Brew Espresso

Brew 2 shots of espresso using your espresso machine or stovetop method.

Froth Milk

Heat and froth 1 cup of milk (or milk alternative) until it’s creamy and foamy.

Combine Ingredients

In a large mug, combine the brewed espresso with the frothed milk and 1 teaspoon of vanilla extract.

Serve Together

Pour the espresso mixture into a large mug and top with whipped cream. Serve churros alongside for dipping.