as adapted from seriouseats.com
Ingredients:
- For the Batter:
- 1/2 cup water
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 2 large eggs
- For the Cinnamon Sugar Coating:
- 1/2 cup sugar
- 1 tablespoon cinnamon (more, or less, depending on your desired level of cinnamon-y goodness)
- 1 tablespoon unsalted butter, melted (to brush onto hot waffles)
- For the Chocolate Sauce:
- 1/4 cup heavy cream
- 2 ounces semi-sweet chocolate
- 1 teaspoon corn syrup
- 4 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon cayenne
To Make:
For the Waffles:
In a small saucepan, bring water, butter, salt, sugar, and cinnamon to a simmer over high heat.
Remove saucepan from heat and allow mixture to stand for 5 minutes. Add eggs one at a time to batter mixture, stirring until each is incorporated. The batter will be very stiff and look a bit like buttercream frosting.
Preheat the waffle iron. (Set it to medium if it has temperature settings.) Coat both sides of the waffle iron with nonstick cooking spray.
Place about 1/4 cup of batter on each section of waffle iron. Do not overstuff waffle iron—the batter will expand considerably. (Err on the side of using less batter before you see how much it spreads out and rises.) Close the lid and cook until churros are golden brown, roughly 7 minutes.
Brush churros with melted butter, and dip into cinnamon-sugar mixture, place on plate. If saving to serve later, you make keep the churros warm in an oven set to 250 degrees F.
For the Mexican Chocolate Sauce:
In a small bowl or ramekin, combine the cinnamon, ginger, and cayenne.
In a saucepan over low heat, combine cream, chocolate, and corn syrup and stir frequently until chocolate begins to melt. Once chocolate mixture has melted, add in the spice mixture one teaspoon at a time until desired flavor has been reached.
Serve, enjoy!
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