When I think of Mexico, my mouth starts watering. I imagine delicious carne asada street tacos, sopes and of course, cinnamon sugar covered churros.

We love Mexican food so much in our home that I often make it for dinner. But it wasn’t until I recently ran across the new Coffee-mate Latin Flavor liquid creamers at the grocery store that it hit me that I’ve never tried making churros.

While the new Abuelita® Mexican Chocolate flavor is great for my morning coffee, the chocolate and cinnamon flavors had me craving this iconic latin dessert.

While I have seen frozen versions in the grocery store, lucky for me (and you), homemade churros are actually super easy to make – no fancy ingredients required.

I searched through a bunch of recipes online and finally decided that I wanted a little chocolate flavor in the dough and spent the afternoon perfecting the following recipe to include the Abuelita® Mexican Chocolate Coffee-mate liquid creamer.

They also make a La Lechera® Dulce de Leche flavor which would also be great for this recipe!

Ingredients

3/4 cup Water
1/3 cup Abuelita® Mexican Chocolate Coffee-mate liquid creamer
1/2 tsp salt
1 tbsp vegetable oil
1 cup flour
bottle of oil for frying
1/4 cup white granulated sugar
1/2 tsp ground cinnamon
1/2 tsp chocolate powder 

Tools Needed

• CucinaPro 300 Manual Cookie Press. Folks you may see people telling you to squeeze the dough out a pastry bag with no tip but I promise you this is NOT the way to go. Not only do they not look appetizing AT ALL, but they are also very difficult to cook this way. The middle will never fluff up without overcooking the outside. I promise you the way to go is to get a cookie press.
• New Wave NW-800 6-in-1 Multi Cooker – I LOVE this Electric Pressure Cooker. I use it almost daily for rice, but you can also use it as a slower cooker, pressure cooker, steamer, for searing and of course, deep frying! One of my all time favorite kitchen appliances that gets the MOST use all year round.

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Instructions

Prepare deep fryer. Pour in enough frying oil to be about 2 inches above bottom of basket. Select Maxi Cook setting and dial it up to about 60 minutes so you have enough time to do all the batches without it shutting off on you. Allow to heat up for about 15 minutes.

If you don’t have a deep fryer, you can heat the oil in a deep skillet to 375 degrees F (190 degrees C).

In the mean time, make the dough. In a small saucepan over medium-high heat, combine water, Coffee-mate, salt and 1 tablespoon vegetable oil. 

Bring it to a boil, stir and then remove saucepan from heat. Slowly stir in flour until mixture forms a ball. 

Remove dough ball from saucepan and set aside until cool enough to handle (about 5 minutes).

Select the star shape disc and prepare the cookie press. You’ll want to stand over the fryer and press 6″ strips of dough directly into hot oil using a butter knife to cut at desired length. (be careful of the oil splash!)

Don’t overcrowd – only cook enough at one time so that they don’t overlap or touch. In this specific fryer using the basket, I can only fit 3 at a time.

You want to fry until crispy golden. You will know they are almost done when the oil bubbles slow down and start to disappear.

Depending on how you like your middle, this should be about 5 – 10 minutes. (5 minutes for gooey, 10 minutes for well cooked).

Carefully remove and place on drying rack or a paper towel coated plate. Allow these to cool while you press the next batch into the oil. Once the next batch is frying, coat the removed churros in sugar/cinnamon/chocolate.

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TIP: Easiest way to do this is to put it all into a paper bag and shake!

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Best served immediately