Description
Crispy churro waffles meet a rich, spiced Mexican chocolate sauce. A fun weekend brunch or dessert!
Ingredients
Units
Scale
- 0.5 cups (118 ml) heavy cream
- 6 ounces (170 g) Mexican chocolate
- 0.5 teaspoon vanilla
- 0.5 teaspoon cinnamon
- 0.5 cups (118 ml) granulated sugar
- 3 Tablespoons brown sugar
- 3 Tablespoons cinnamon
- 2.25 cups (532 ml) milk
- 2 Tablespoons lemon juice
- 2 cups (473 ml) all-purpose flour
- 0.5 cups (118 ml) cornstarch
- 2 teaspoons baking powder
- 0.5 teaspoon cinnamon
- 1 teaspoon salt
- 2 eggs
- 0.33 cups (79 ml) granulated sugar
- 0.5 cups (118 ml) vegetable oil
- 1.5 teaspoon vanilla extract
- 0.5 teaspoon almond extract
Instructions
- Make the Sauce:
- Heat the heavy cream in a small saucepan over medium heat until it comes to a low boil. Reduce heat to low, add the chopped chocolate, and whisk until smooth and glossy. Remove from heat and stir in the vanilla and cinnamon.
- Make the Churro Coating:
- In a pie plate or shallow dish, combine the granulated sugar, brown sugar, and cinnamon; set aside.
- Make the Waffles:
- In a medium bowl, combine the milk and lemon juice; allow to sit.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt; set aside.
- In a separate bowl, using an electric beater on high speed, whip the egg whites until soft peaks form. Add the sugar and continue whipping until stiff peaks form.
- Add the egg yolks, oil, and extracts to the milk mixture and stir until well combined. Pour wet ingredients into the flour mixture and stir until just combined—batter should be lumpy. Gently fold in the whipped egg whites.
- Cook batter in a waffle iron according to manufacturer’s instructions. Once cooked, immediately place the waffle in the churro coating, flipping and sprinkling the coating until fully covered.
- If not serving right away, place the coated waffle on the clean rack of an oven preheated to 200ºF (93°C) while you cook and coat the remaining waffles.
- Serve with Mexican chocolate sauce drizzled on top.
Notes
- For a richer chocolate sauce, use higher-quality Mexican chocolate with a higher percentage of cacao.
- If you don’t have a waffle iron, you can cook the batter in a lightly oiled skillet as small pancakes, then toss in the cinnamon sugar.
- Leftover waffles can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 waffles
- Calories: 400
- Sugar: 40
- Sodium: 200
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 80