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The only time I’ve ever had churros is at fairs where I join the mob of people flocking to buy these delicious sweet Mexican fritters. Never had I attempted to make that at home until my teammate Sahara requested I make chai-spiced ones. In all honesty, I was a little nervous since I was a first-timer, but I love a good challenge and have a great chai spice recipe, so here we are! The dough is deceptively simple, it starts with a choux base to start, which is then fried until golden and delicious. While I ordered a churro extruder for ease, you can just as easily fry up perfect churros with a pastry bag fitted with a star tip.
A little secret, all of Team Feedfeed is obsessed with chai spice! It’s versatile, cozy and can be used in so many applications. Custom spice blends are a thing of pride in the Indian community that’s why I had to get it right, my reputation was on the line here! This version is slightly heavy on cardamom, with hints of nutmeg and cinnamon which make it such a great baking blend. Definitely take a few extra seconds in the spice blender to make sure the consistency is on the finer side because it will ensure that the spiced sugar coats the churros well.
Prepare to be delighted with these Chai Spice Churros dipped in Chocolate Ganache, they are delicious and will keep you coming back for more!!
For the Churros
- 1 1/ 2 cups all-purpose flour
- 2 tablespoons chai spice, divided (recipe below)
- 2 teaspoons kosher salt, divided
- 1/ 2 cup granulated sugar
- 1/ 2 cup whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon Simply Organic Pure Vanilla Extract
- 1 Handsome Brook Farm Pasture-Raised Organic Egg
- La Tourangelle Canola Oil, for frying
- Chocolate sauce, to serve (recipe below)
To Make the Churros
In a large bowl combine flour, 1 tablespoon chai spice mix, and 1 teaspoon salt, stir to combine.
In a separate bowl add sugar and remaining chai spice mix and salt and stir to combine. Set aside.
In a medium pot over medium-high heat bring milk, butter, ½ cup water and vanilla extract to a simmer. Add flour mixture to the pot, and using a wooden spoon stir vigorously until the dough comes together, about 1 minute. Transfer to the bowl of a stand mixer and let it cool slightly.
Using the paddle attachment on medium-low speed. Add egg, beat until the dough is smooth and glossy, about 3 minutes. Fill the dough into churro maker or prepared pastry bag with a star tip.
Add oil to a large pot halfway up the sides and heat to 325°F, twist the churro maker filled with dough into 4-inch long churros directly into the oil gently (or pipe), and fry until golden brown on all sides, for 5 minutes. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
Toss warm churros in reserved chai-sugar mixture. Serve with warm chocolate sauce.
For the Chai Spice
To Make the Chai Spice
To a spice grinder, add cinnamon sticks, cloves, black pepper and fennel. Grind for 2 minutes to a smooth powder. Add cardamom, ginger and nutmeg powder. Grind for 20 seconds until everything is well incorporated.
Store in an airtight container. Use as needed.
For the Chocolate Sauce
- 6 ounces dark chocolate, chopped
- 1 teaspoon coconut oil
To Make the Chocolate Sauce
Place dark chocolate into a microwave safe bowl. Add coconut oil.
Heat chocolate mixture in microwave for 30 seconds, stir chocolate mixture. Continue heating and stirring chocolate in microwave in brief intervals until completely melted.
Serve with churros.