This recipe was created by Chef Holden Jagger, of Altered Plates.

Yield: About 25 churros with a 25MG THC dipping sauce.


  • Canola oil, for frying

Salted Caramel Chocolate Dipping Sauce:

  • 1/2 cup granulated sugar
  • 2 tablespoons cold water
  • 1/4 cup heavy cream, warmed
  • 2 tablespoons butter
  • 3 tablespoons chopped dark chocolate
  • 5 milk chocolate Churro Kiva Bar squares containing 5MG THC each (25MG THC total)
  • Pinch of flaky or sea salt

Churro Batter:

  • 1 cup water
  • 6 tablespoons butter
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup All-Purpose flour, sifted
  • 4 eggs

Sugar Coating:

  • 1 cup granulated sugar
  • 3 tablespoons ground cinnamon


Make the churro batter: In a medium sauce pot with a wide, heavy bottom, add water, butter, sugar, orange zest, cinnamon and salt.

Bring to a simmer over a medium heat and whisk to combine. Once thoroughly melted and combined, add sifted flour to the pot.

Using a heat-resistant rubber spatula, work the flour into the water mixture.

Stir until a thick paste forms and reduce the heat to low.

Work the dough back and forth in the pan to cook the mixture, allowing some of the moisture to cook off, about 2-3 minutes. When ready, there should be a thin layer of the batter that starts to stick to the bottom of the pot.

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. With the motor on low speed, beat the mixture for 3-5 minutes to let the dough cool. The outside of the mixing bowl should no longer be hot and the dough should be warm to the touch.

With the mixer still on low, add eggs one at a time, ensuring that each egg is completely incorporated into the dough before adding the next one. Scrape down sides of the bowl and paddle attachment between eggs as needed.

Once eggs are fully incorporated, transfer dough to a piping bag fitted with a large star tip.

Chill bagged dough in the refrigerator for at least four hours, up to overnight.

Make the caramel sauce: Place sugar and water in a small, heavy bottomed saucepan over medium-low heat. Slowly cook, without stirring, until mixture turns a deep golden brown, about 10 minutes.

Reduce heat to low and slowly whisk in heavy cream. Whisk carefully as the mixture may bubble and spit. After all cream has been added, continue to simmer until mixture is smooth, about 2-3 more minutes. Remove from heat and whisk in butter until well combined.

Pour caramel into a small heatproof bowl. Let cool to about 100°F degrees (so it is still warm to the touch, but not painfully hot).

Add dark chocolate and Kiva chocolate to caramel and stir to combine. Once all chocolate has melted, sprinkle in salt and stir to combine. Taste and adjust with more salt if desired.

Make the sugar coating: Combine sugar and cinnamon in a medium bowl. Set aside.

Fry the churros: Fill a large, heavy bottomed stock pot about 1/3 of the way up with oil. Attach a candy or deep-fry thermometer to the edge of the pot, ensuring the bottom of the thermometer doesn’t sit directly on the bottom of the pot.

Heat over medium until the oil reaches 350°F, and adjust the flame as needed to maintain this temperature throughout the frying process.

Remove chilled batter from the refrigerator. Using your dominant hand, carefully begin to pipe the batter into the oil. With your other hand, use a pair of scissors to cut the churros to about 3-inch pieces. Fry only 4-5 at a time as to not overcrowd the pot, and continuously flip the churros about every 30 seconds. Remove from oil after about 5-7 minutes, when the dough is puffed, golden brown and crispy. Quickly and carefully shake off excess oil and immediately toss in sugar coating so that they are fully covered in the cinnamon sugar. Set on a baking sheet while you repeat with the remaining churros.

Serve churros immediately with Kiva Caramel Dipping Sauce.

Looking for more Kiva recipes? Check out our Kiva Chocolate Covered Treats!