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And the Mexican continues.

Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

I mean I did tell you it was going to be all Mexican for at least the next few days.

Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

Mexican foods will never get old.

Especially churros spiked with beer. Seeing as the idea for these was a New Years dessert, I just figured the beer was necessary. BUT the beer is not just here for fun. Nope, it is actually the secret that makes these churros better than any others you will ever have.

Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

Beer acts as a leavening agent that is going to make your baked goods light and tender. Water and milk have nothing on beer.

I learned this from the queen of beer herself when she posted some glazed beer doughnuts that are probably some of the best doughnuts you will eat. I mean jeez, just look at how light and perfectly crisp these things look!

Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

I figured churros are a lot like doughnuts, so I added some beer.

Well yeah – they are, and it worked. Amazingly!

Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

It did take a couple of tries to get them just right, but that was pretty much only because I tried baking them first. Yeah, I tried. I tried to make them just a little healthier, sorry – no go. Oh well, the results have already been consumed. These fried churros are like one hundred times better.

And they are also faster.

I do promise come January second I will have a healthy recipe up. Really, I promise. I already have a few too many healthy + colorful recipes in mind. Ok, and a few creamy cozy ones too.

But until then I have just decided to go all out. No diets before January second anyway, right?


Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

Anyway, these churros may just be everyone’s new favorite Christmas/New Years tradition. My eldest brother Creighton is PUMPED about these churros. His words to be exact, “Seriously, those Churros are soo good! I could eat 100 of em).

Now those are the words I live to hear. Seriously, and sentences like that make my week. But it was not just Creigh who loved these. All the Gerard’s, parents +brothers + cousins, even the newest addition (my cousin Matt’s very good choice for a serious girlfriend – Caroline. Yay, for another girl! We are finally starting to even out) loved them.

Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

And they take like a total of thirty minutes to make.

That would mean that you can have fresh, hot, crisp churros, along with the sweet chocolate dipping sauce, in no time. Bonus, these are perfect for New Years.

Hello finger food.

Grab, dip (but I really mean drench), devour.

Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

Oh, and a little note on the sauce.

For the base of the sauce I used this Cajeta Sauce recipe that I will be telling you guys about very soon. Cajeta is authentic mexican caramel sauce and oh my gosh it is the most amazing thing ever. Unfortunately, it takes about two hours to make, so if you do not feel like doing this step you can just use a can of store-bought Dulce De Leche. Still very good.

Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

Mexican Beer Spiked Churros with Chocolate Dulce De Leche.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 Churros
Calories Per Serving: 94 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Chocolate Dulce De Leche

  • 1/4 cup beer
  • 3 ounces semi-sweet chocolate chopped
  • 1/2 cup [mexican cajeta sauce |] or 1/2 canned dulce de leche
  • 1/4 teaspoon salt


  • To make the chocolate cajeta sauce. Add the beer and chocolate to a small saucepan and place over medium low heat. Gently stir the melting chocolate into the beer. When the chocolate is smooth, remove from the heat and stir the salt into the cajeta sauce (or dulce de leche) until smooth. Keep somewhat warm and set aside.
  • To make the churros. In a medium saucepan, combine beer, butter, brown sugar, and salt. Bring to a boil over medium heat (make sure to actually bring the mixture to a boil). Add the flour all at once, stirring with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon or rubber spatula.
  • Transfer mixture to a piping bag fitted with a large star tip or just snip the corner off a gallon size ziplock bag and skip the tip.
  • In a medium bowl, combine granulated sugar and cinnamon. Set aside.
  • Heat 3 inches of oil in a deep saucepan to between 350 degrees F. - 375 degrees F. fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels.
  • Roll warm churros in cinnamon-sugar mixture to coat. Serve warm with the chocolate cajeta.
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Mexican Beer Spiked Churros with Chocolate Dulce De Leche |

FYI, the plate above was completely devoured seconds after this shot. Just sayin.

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  1. Hi!! Looking to make these tonight. Question… do you mix the melted chocolate with the Dulce Leche?

    1. Hey Brooks,
      Yes, that is correct. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. These look absolutely amazing! I’d love to make them for a party in two weeks and am wondering if it is possible to make them earlier in the day, hours before dessert? (maybe even heat them up briefly in the oven before serving?) Or do they get soggy/less crisp if left for a few hours? Thanks 🙂

    1. Hi Caroline, heating them in the oven and making then in advance will be totally fine. Hope these are a hit!!

  3. Wow. I just made two batches in less than 24h and I must say: these are the BEST churros I’ve ever made! I’ ve made some slight adaptations, adding one more egg and a splash of milk, so that the dough resembles more of a choux dough, but your taking at the beer stuff is amazing. A real keeper! (I’ve posted on my website with credits for your recipe, but it’s all in Portuguese- I’m from Brazil). Congrats!!!!!

  4. I was wondering if I could use normal beer like Budweiser. Is it possible? And would it make them taste differently?

  5. great recipe, but i am muslim and its not allowed to have beer (( alcohol)) in the food or in drinks.
    so give your replacement for beer
    thank you so much..

  6. I just have to tell ya that I made this recipe 3x within 24hrs, seriously! The first batch I made I had to beg everyone to try (mine were Not as pretty as urs) , but after that they were begging me to make more. I fried them in coconut oil, delish.
    …another Great Tieghan recipe!

  7. There’s nothing like a fresh churro. Yours look better than the average churro, though…yum!!!

  8. These look just fabulous, Tieghan!
    I ate many ‘churros con chocolate’ when I stayed in Spain for a few months while studying and they are just divine when they’re fresh out of the oil and served with a rich chocolate sauce … just like these! What I really love about this post though are the photos … they make me want to reach into the screen and grab grab grab!

  9. Well, you knooooow, because this was a Mexican post, your related posts are already full of colorful, (slightly) healthier options…’s like running 5 miles and then having a pile of fries or something.;) Personally, I’d take the churros though…these look amazing!