Alright, dessert squad – this one’s dangerously good.

These Cajeta-Drizzled Churros are golden, crispy, cinnamon-sugar coated sticks of happiness. But we’re not stopping there. Oh no. We’re drizzling ‘em with warm, gooey cajeta – that rich, caramel-like goat’s milk sauce that takes things way over the top.

Crunchy, sticky, sweet, and totally addictive.

No shame in licking your fingers.

Recipe Overview

Essential Ingredients & Tools

Let’s talk about the magic that happens when golden, ridged churros meet silky, caramelized cajeta. This isn’t just dessert—it’s a symphony of textures and flavors, and I’m here to walk you through every step like an old friend sharing a secret family recipe.

For the Cajeta:

2 cups goat’s milk (or coconut milk for dairy-free)
1 cup sugar
½ tsp baking soda
1 cinnamon stick

For the Churros:

1 cup water
½ cup butter (or vegan butter)
2 tbsp sugar
¼ tsp salt
1 cup all-purpose flour
2 large eggs
1 tsp vanilla extract

For Coating:

½ cup sugar
1 tbsp ground cinnamon

Tools You’ll Need

Heavy-bottomed saucepan
Wooden spoon
Candy thermometer
Piping bag with large star tip (Wilton 1M or similar)
Deep pot for frying
Slotted spoon
Paper towels

Serves: 6 | Prep: 30 min | Cook: 30 min | Total: 60 min

How to Make Cajeta-Drizzled Churros

1. The Cajeta: Liquid Gold

In a heavy-bottomed saucepan, combine 2 cups of goat’s milk, 1 cup sugar, ½ tsp baking soda, and 1 cinnamon stick over medium-low heat. Stir gently—like you’re coaxing the sugar to dissolve into a sweet surrender. That baking soda? It’s your insurance against graininess, ensuring your cajeta stays smooth as velvet. Let it simmer for 20–25 minutes, stirring occasionally, until it thickens into a luscious, honey-like consistency.

Pro Tip: Keep an eye on the color. When it turns a deep amber, that’s your cue—the milk sugars have fully caramelized, and you’re moments away from pure bliss. Remove the cinnamon stick (its job is done) and let the cajeta cool slightly. It’ll thicken as it rests, like a good story getting better with time.

2. The Dough: Pillowy Perfection

In another saucepan, bring 1 cup water, ½ cup butter, 2 tbsp sugar, and ¼ tsp salt to a rolling boil. The moment it bubbles, pull it off the heat and stir in 1 cup flour with a wooden spoon until it forms a smooth, cohesive ball. Let it cool for 3–4 minutes—this is crucial unless you want scrambled eggs in your dough (trust me, you don’t).

Now, beat in 2 eggs, one at a time, followed by 1 tsp vanilla extract, until the dough transforms into a glossy, pipeable masterpiece. The eggs? They’re the backbone, giving structure and moisture. The vanilla? It’s the whisper of warmth that ties everything together.

3. The Fry: Crispy Alchemy

Heat 2–3 inches of neutral oil (vegetable or canola works beautifully) in a deep pot to 350°F. A candy thermometer is your best friend here—precision is key. Fill a piping bag fitted with a large star tip (I swear by the Wilton 1M) with your dough. Pipe 4-inch strips directly into the oil, snipping the ends cleanly with scissors.

Fry 3–4 churros at a time—crowding the pot is a one-way ticket to soggy, uneven browning. Flip them occasionally until they’re golden and crisp, about 2–3 minutes total. Drain them on paper towels, but don’t wait too long to roll them in the ½ cup sugar and 1 tbsp cinnamon mixture. The heat helps it cling like a cozy blanket.

Pro Move: Let the piped dough rest for 5 minutes before frying. This little pause reduces moisture and guarantees that irresistible crunch.

4. The Grand Finale: Drizzle & Devour

While the churros are still warm, roll them in the ½ cup sugar and 1 tbsp cinnamon mixture. Then, drizzle generously with that glorious cajeta—or serve it on the side for dipping. For a showstopping presentation, use a squeeze bottle to zigzag the cajeta over the churros just before serving.

Pro Technique

Oil Temperature Mastery

350°F is sacred. Too hot, and your churros will be burnt shells with raw centers. Too cool, and they’ll soak up oil like sponges. Use a candy thermometer and adjust the heat as needed. If the temp drops after adding dough, let it recover before frying the next batch. Small batches = even cooking = perfect churros.

Piping Like a Pro

That star tip isn’t just for looks—it creates ridges that maximize crispy surface area. Hold the piping bag at a 45-degree angle and apply steady pressure. If the dough sticks to your scissors, dip them in oil between cuts. For extra precision, pipe the dough onto parchment squares and slide them into the oil.

Chef’s Wisdom

The Dough Resting Secret

Most home cooks skip this, but letting the piped dough rest for 5 minutes before frying is a game-changer. It hydrates the flour fully and reduces excess moisture, giving you that dreamy crispiness. If the dough feels stiff after resting, knead it briefly to bring back its elasticity.

Cajeta Troubleshooting

If your cajeta crystallizes or scorches, don’t panic. Crystallization usually means the sugar didn’t dissolve fully—strain it and restart. For scorched bits, pour the unburnt cajeta into a clean jar, leaving the burnt bits behind. To thin thickened cajeta, reheat it with 1–2 tbsp of warm milk, whisking gently.

Storage & Freshness Guide

Fresh Churros

They’re best eaten immediately, but you can hold them in a 200°F oven for up to 30 minutes. Place them on a wire rack to avoid sogginess, and never stack them—steam is the enemy of crispiness.

Cajeta Storage

Store cooled cajeta in an airtight jar in the fridge for up to 2 weeks. Reheat it gently in a double boiler or microwave (stirring every 15 seconds) to restore its pourable glory.

Dough Prep Ahead

Unfried dough can be refrigerated for 2 hours or frozen for 1 month. Thaw frozen dough overnight in the fridge, then let it come to room temperature before piping. If it’s too stiff, a splash of water will loosen it up.

Nutrition Profile

Yes, these are a treat—but they’re a balanced one, with a touch of protein from the goat’s milk.

Nutrient	Amount
Calories	320
Fat	14g
Protein	5g
Carbs	45g
Fiber	1g

Ingredient Variations and Their Impact

Dairy-Free Delight

coconut milk and vegan butter. The coconut adds a tropical twist, while vegan butter keeps the texture light. For extra flair, add a pinch of cardamom to the cinnamon sugar.

Spiced Sugar Coating

½ cup sugar with 1 tsp cinnamon and ¼ tsp cayenne or nutmeg. The heat or warmth elevates the caramel’s sweetness. Or, infuse the sugar with orange zest for a citrusy brightness.

Chocolate Lover’s Twist

melted dark chocolate (70% cocoa) for a bittersweet contrast. Sprinkle with flaky sea salt to balance the richness.

Nutty Crunch

finely chopped pecans or almonds instead of cinnamon sugar. Drizzle with hazelnut spread alongside cajeta for a nutty-caramel duo.

Fruity Finish

warm Berry Compote instead of cajeta for a tart contrast. Add 1 tbsp bourbon to the compote for depth.

Perfect Pairings

Complementary Dishes

Mexican Hot Chocolate: The spiced cocoa’s warmth mirrors the cajeta’s richness, while its frothy texture contrasts the churros’ crunch. Serve in small mugs for dipping.
Churro Ice Cream Sandwich: Split a churro lengthwise and fill with Vanilla Bean Ice Cream. The cold creaminess offsets the fried dough’s heat.

Drinks

Café de Olla: This cinnamon-infused Mexican coffee cuts through the sweetness with its earthy spices. Brew it strong for balance.
Sweet Sherry: A sip of Pedro Ximénez sherry enhances the caramel notes with its raisiny depth.

Something Sweet

Mango Slices: Their juicy acidity refreshes the palate between bites.
Whipped Cream: A dollop of lightly sweetened cream adds a cloud-like contrast to the crispy churros.

Cajeta-Drizzled Churros

Cost Level $

Category Dessert Recipes

Difficulty Low

Cuisine Mexican, dessert

Servings 6

Total Time 60 minutes

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Make irresistible Cajeta-Drizzled Churros at home! Crispy, cinnamon-sugar coated sticks topped with warm, gooey cajeta sauce. Get the easy recipe now!

Ingredients

For the Cajeta

2 cups goat’s milk
1 cup sugar
½ tsp baking soda
1 cinnamon stick

For the Churros

1 cup water
½ cup butter
2 tbsp sugar
¼ tsp salt
1 cup all-purpose flour
2 large eggs
1 tsp vanilla extract

For Coating

½ cup sugar
1 tbsp ground cinnamon

Instructions

01
In a saucepan, combine goat’s milk, sugar, baking soda, and cinnamon stick. Simmer for 20–25 minutes until thickened. Remove cinnamon stick and let cool.
02
In another saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat, stir in flour, and let cool slightly. Beat in eggs and vanilla until smooth.
03
Heat oil to 350°F. Pipe 4-inch dough strips into oil and fry for 2–3 minutes until golden. Drain on paper towels.
04
Roll warm churros in cinnamon sugar and drizzle with cajeta.

Cajeta-Drizzled Churros