Recipe
🍳 BREAKFAST
Churros con Chocolate
Crisp ridged fritters dusted with sugar, for dipping into a thick cup of hot chocolate.
Spanish · medium · serves 4
prep 15 min · cook 15 min
~577 cal · 11g protein · 93g carbs · 17g fat · 5g fiber · 38g sugars · 10g sat fat (estimated, per serving)
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Churros con chocolate is the indulgent Spanish treat that works equally well as a weekend breakfast and as fuel at the tail end of a long night out. The churros themselves are ridged fritters of a simple flour-and-water dough, piped through a star nozzle into hot oil, fried until crisp and golden, and rolled in sugar.
The chocolate is not a drink so much as a dip. It is served thick, dark, and glossy, closer to a warm pudding than to cocoa, deliberately dense enough to almost stand a churro upright, and the fritters are plunged into it. In Madrid, historic chocolaterias have poured it around the clock for over a century.
It is social, a little messy, and unpretentious, shared at a marble table with a plate of churros between friends or family. Weekend mornings and festival nights in Spain smell of hot oil and chocolate, and this is why.
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Make it yours
✓ Naturally vegetarian and egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
2 cups flour
2 cups water
1 tsp salt
as needed oil for frying
6 oz dark chocolate (for dipping)
1.5 cups milk (for dipping)
1/4 cup sugar (for dusting)
1 tbsp cornstarch
Instructions
1
Boil the water with salt, then beat in the flour to make a thick paste; cool slightly.
2
Press the dough through a churrera and pipe ridged lengths into oil heated to about 195C, frying until crisp and golden.
✎ Chef’s note
The churrera is not just for the shape: it compacts the dough and drives the air out, which is what stops churros spitting and bursting in the oil. Keep the heat steady and moderate so they cook through rather than browning while raw inside.
3
Drain and roll in sugar.
4
Warm the chocolate with the milk, a pinch of salt and the cornstarch into a thick drinking chocolate, bringing it to a boil and off again for a thicker cup.
5
Serve the churros hot with the chocolate for dipping.
Spanish tradition.
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🌏 While it simmers, know your destination
📍
Valencia. Horchata here is not the Mexican rice drink but a Valencian one made from chufa, the tiger nut, a small tuber grown in the fields around Alboraya. It holds a protected designation of origin registered in 1999, the nuts are soaked, ground and pressed, and the drink is served ice-cold with fartons, long soft buns for dipping.
🗺️
Spain. Spain grows close to half the world's olive oil, which is why it is the everyday cooking fat from Galicia to Andalusia rather than a finishing drizzle. The groves run for hours across Jaen and its neighbouring provinces, and the oil turns up everywhere, on breakfast toast rubbed with tomato and at the base of very nearly every stew.
🌍
Europe. Europe has written a great deal of its food into law. A regulation of 1992 created the protected designation of origin and the protected geographical indication, tying a name to a place and a method, and an EU evaluation published in 2021 counted more than three thousand registered names across those schemes, from cheeses and hams down to particular shapes of bread.
The story behind this dish is up top, worth a read while the pot works.
More from Spain
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Tortilla EspañolaThe potato-and-egg omelette that anchors every Spanish bar, flipped whole, argued about forever.
MarmitakoA Basque tuna and potato stew built on choricero pepper pulp, fishermen’s food, cooked on the boat between catches.
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Good to know
Storing it: Fried food is best eaten fresh while crisp. Re-crisp leftovers in a hot oven or air fryer; the microwave makes them soft.
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Cuisine
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Frequently asked questions
What is Churros con Chocolate?
Crisp ridged fritters dusted with sugar, for dipping into a thick cup of hot chocolate.
Where does Churros con Chocolate come from?
Churros con Chocolate is a Spanish dish from Valencia, Spain.
Can Churros con Chocolate be made vegan, gluten-free, or dairy-free?
This Churros con Chocolate recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Churros con Chocolate safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Churros con Chocolate take to make?
About 30 minutes total (15 minutes prep, 15 minutes cooking), serving 4.
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