Chai-spiced Churros.

May 5, 2013

IMAG0535-1Good golly, these were scrumptious.

Ever since I had to make my grandmother’s very technical Tres Leches Cake twice in one day because the first attempt failed, I have been consuming an inordinate amount of microwaveables and plain quesadillas. Oh, the bachelorette life. Much to the chagrin of my palate’s better judgment, anything labor-intensive (so what if spreading peanut butter AND jelly is too many steps…) elicits only immediate balking from my mental capacities as I choose instead to wallow in a rut of laziness.

Of course, this all occurred after I volunteered to bring horchata and churros to our Cinco de Mayo fiesta. This being Paraguay, a land far from the culinary reach of Mexico, it was requisite that I make both items from scratch. The horchata was simple enough. Blended up rice, water, milk, cinnamon. Pish posh.

But the churros had me dragging my feet all week. The thought of slaving over the stove hand-frying enough dough for ten people with the weather [still–ughh] as warm as it has been held worse prospects than the Padres 2013 season. I perused recipes for other Mexican desserts daily, but encountered nothing to satisfy my need for low-maintenance output.

In the end, I dragged myself into the kitchen to make sugary use of my slothful Sunday afternoon. It was totally worth it.


And it wasn’t even that much work in the end; a generally uncomplicated process so long as you set up your station efficiently and beforehand. This recipe produces spicy fried gold that brings any investment of time and resources, high returns to satisfy every last lazy bone in your body.

Happy Cinco de Mayo indeed.

Chai-spiced Churros
Adapted from
Serves 4

1 cup of water
1 Tablespoon of sugar
1 Tablespoon of vegetable oil
1/2 teaspoon of salt
1 cup of flour
Vegetable oil for frying

1 cup of sugar
1 Tablespoon of ground cinnamon
1 Tablespoon of Trader Joe’s Salted Caramel Chai Tea Latte Mix
(I am sure any powdered chai mix would work just as well)

In a small saucepan, combine the water, sugar, 1 Tbs. of oil, and salt, and bring to a boil. Remove from heat and stir in the flour until just combined and a dough forms. Do not overmix (aka: tough, heavy churros).

In a medium saucepan, heat the frying oil on medium-low heat. Do not fry dough until the oil is hot. Nobody wants soggy poops. If your churros brown too quickly but remain undercooked inside, turn the heat down.

Originally, I used a plastic, disposable pastry bag with a Wilton 1M tip to give the churros their classic texture, but the batter proved too thick and everything just exploded. Instead, a plastic reusable pastry bag with no tip screwed in worked very well (a churro-maker or a freezer-sized Ziploc bag with the corner snipped off would also be adequate alternatives).

Pipe three to four inches of dough into the hot oil, cut the end with scissors, and fry until golden. Beware of frying too many churros at once–such are the dangers of wonky oil temperatures and/or everything clumping together. Five was a good amount for me as long as I remained vigilant in the beginning.

Remove the churros with wooden chopsticks (because I don’t know how to fry anything without them) and drain on a tray lined with paper towels. Pipe in the next batch of churros and while those cook, roll the cooked ones in the cinnamon sugar mix.

These are best served fresh, and if you are serious about celebrating life, pair with black coffee and a scoop of vanilla ice cream. Buen provecho!


4 Responses to “Chai-spiced Churros.”

  1. mami Says:

    why is there a lifeguard/liquor ad attached to your churro blog?

  2. jjbegonia Says:

    These look delicious – I am going to try them at home! Thanks!

  3. Si Says:

    I know what I’m doing on Saturday

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