For the Chai Chocolate Sauce:
1 cup bittersweet chocolate chips
2 cups heavy cream
1 tsp Spicewalla Chai Masala
For the cinnamon sugar:
1 cup sugar
3 Tbsp Spicewalla Cinnamon Powder
For the churros:
1 stick unsalted butter
1 tsp vanilla extract
1/4 tsp Spicewalla Cinnamon Powder
1 Tbsp sugar
1/2 cup milk
1/2 cup water
1/4 tsp salt
1 cup all purpose flour
3 large eggs
Canola or vegetable oil
Make the chai chocolate sauce:
- Place the chocolate chips in a heat safe bowl and set aside
- In a small saucepot heat the heavy cream and chai masala. When the cream just comes to a boil (keep a close eye on it to make sure it doesn’t boil over) immediately remove from the heat and pour over the chocolate chips.
- Whisk together until the chips are fully melted and the sauce is thick and glossy. Set aside
Make the cinnamon sugar:
- Combine the sugar and cinnamon on a small flat sheet tray or plate. Set aside
Make the churros:
- Fit a large pastry bag with an open star tip.
- In a medium sized saucepan add the butter, vanilla, cinnamon, sugar, milk, water and salt. Bring to a boil over medium-high heat.
- Add the flour all at once to the mixture and lower the heat to medium. Begin stirring vigorously until the mixture has formed a thick dough. Keep stirring constantly for an additional 3-4 minutes to evaporate some of the liquid. Remove from the heat.
- Transfer the mixture to the bowl of a stand mixer with a paddle attachment (or a mixing bowl for a hand mixer), mix the dough on medium-low speed to release some of the steam and cool the mixture slightly.
- Add eggs one a time, waiting until the previous one is fully incorporated to add the next. Mix until the dough is smooth and a bit stretchy, about 2-3 minutes.
- Use a spatula to transfer the dough to the piping bag and set aside.
- Fill a pan with canola oil, making sure there is at least 2 inches of oil covering the bottom. Heat to 350°F
- Squeeze out about 4-6 inches of the dough from the piping bag right over the oil — be careful!. Use a paring knife or scissors to cut the end from the piping tip. Pipe enough to fry multiple churros at once but don’t overcrowd them.
- Fry for 3-4 minutes on each side until golden brown on all sides.
- Remove from the oil and immediately coat in cinnamon and sugar then place on paper towel lined plate or sheet tray.
- Repeat with remaining dough.
- Serve immediately with chai chocolate sauce and enjoy!