Made with plant-based ingredients and ready in minutes, these Churro Waffles with “Mexcian Hot Chocolate” Choco Sauce are a decadent breakfast or delicious dessert that taste just like warm churros. Treat yourself with this vegan recipe!
You GUYS! These homemade Churro Waffles are literally to die for. Sweet, sugary, and warm, they’re the breakfast of my dreams! You know those little cinnamon swirl things you can get at restaurants? Or, funnel cakes? Yeah, this recipe is like those but better! They might be my favorite waffles yet, and that’s saying something. Plus, they can be eaten for literally any meal of the day! Need a quick breakfast? Waffles. Too lazy to prep lunch? Waffles. Breakfast for dinner? Waffles. You get my point.
With recipes like Bite-Sized Cinnamon Sugar Waffles, Peanut Butter Date Waffles, and these Vegan Chocolate Waffles, I’m no waffle novice. In fact, some might say I’ve perfected the art, but there’s always room for improvement, right? So, when the craving for warm cinnamon-sugar goodness struck, I decided to get creative. After all, everything is better as a waffle. Am I right? I’m right.
However, what I was left with was even better than I had imagined! Ready to learn how to make them? I thought so.
Ingredients Needed to Make Vegan Waffles
Okay, you all know I keep it real AF so I’m not going to lie. I used a pre-made pancake mix for this recipe. Birch Bender’s Plant Powered Pancake Mix to be exact. I’ve even made them with frozen store bought versions, too, and they turn out just as good! GASP, I know – bad food blogger. But, hear me out, mornings are already hectic enough. Why make them any harder than they have to be? Delicious doesn’t have to mean complicated. So, once you make (or defrost) your waffles you’ll need to gather the following ingredients.
Coconut Oil – Coconut oil adds healthy fats and flavor to these churro waffles, but feel free to use an oil or butter you prefer
Granulated Sugar – Measure the sugar with your heart, and use any other substitute such as Stevia, Monk Fruit, brown sugar, etc.
Cinnamon – Be careful not to go too heavy-handed with the cinnamon as it can be a bit spicy!
Milk – To keep this gluten-free waffle recipe vegan and allergy-friendly, I used a plant-based milk, but regular cow’s milk would work as well.
Chocolate Chips – Make sure you use semi-sweet chocolate chips or even dark chocolate to replicate Mexican hot chocolate. To keep this recipe vegan-friendly, make sure to use compliant chocolate chips.
Cayenne Powder – Cayenne powder is crucial to create the Mexican hot chocolate flavor. Otherwise, we’re just adding chocolate syrup (which is also super tasty!).
Butter – Again, I used dairy-free butter, but any butter you have on hand will work.
What is Mexican Hot Chocolate
You might be wondering what exactly is Mexican hot chocolate and how it is different from regular or non-Mexican hot chocolate. It’s a question I get a lot! Mexican hot chocolate has a long history which you can read about here if you’re interested. The condensed explanation is that Mexican hot chocolate is made with only a few simple ingredients and is quite a bit more bitter than other hot chocolate recipes. Today, most recipes also include a hint of cayenne to add a little spice to the dish.
How to Make Mexican Hot Chocolate
Luckily, like heating up waffles, making Mexican hot chocolate is super easy!
First, heat all the ingredients except the butter and powdered sugar by microwaving them or warming them in a small saucepan. Just be sure to watch the mixture closely as the chocolate can easily burn.
Once the chocolate has heated and turned to a liquid, add in the butter and powdered sugar. Whisk until everything is well combined, and let the sauce cool slightly before serving.
Keep in mind, if you want your chocolate sauce to be thicker or almost like a ganache, add more powdered sugar. 2 to 4 tablespoons should do the trick. Or, if you want a thinner, more syrup-like sauce, use less powdered sugar or add a bit more milk.
Meal Prep & Storage
The great thing about this vegan recipe is that it can be prepared ahead of time for those moments when you just need a little alone time …stuffing your face. I know I can’t be the only one! For this reason, and to make quick healthy breakfasts for my kids, I keep a batch of waffles on hand at all times. Once cooked, they can be stored in the fridge for 2-3 days or in the freezer for up to 3 months.
Similarly, I pretty much always have something chocolatey waiting for me, and what’s better than this homemade chocolate sauce recipe? After cooking, I add it to an airtight container and pop it in the fridge where it will stay fresh for up to about a week – if it lasts that long.
Churro Waffles Toppings & Add-Ins
Let’s be honest, these homemade waffles are delicious and flavorful all on their own. However, toppings and add-ins are always fun. I get it. So, if the sweet and spicy combination of sugar, cinnamon, and cayenne isn’t enough for you, go ahead and experiment with your own toppings and ingredient extras. Some of my favorites include chopped nuts, mini chocolate chips in the waffles, fresh fruit such as bananas or berries, and of course, whipped cream. Or, if you want to level out the high sugar content of these vegan waffles, try adding in some protein powder. My favorite is Nuzest USA. Feel free to use code: thekellykathleen to save a few bucks!
One taste of these waffles, and you’ll be hooked! For this reason, I recommend keeping a large batch on hand at all times. Also, I’m always looking for inspiration. I’d love it if you let me know what your favorite waffle flavors and combinations are in the comments below!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Churro Waffles with “Mexican Hot Chocolate” Choco Sauce
These homemade Churro Waffles are literally to die for. Sweet, sugary, and warm, they’ll be the breakfast of your dreams!
Ingredients
For the waffles:
- 1 waffle of your choice see above for what I did
- 1/2 tsp coconut oil
- 1 tbsp granulated sugar
- 1 tsp cinnamon
“Mexican Hot Chocolate” sauce
- 2 tbsp plant-based milk
- 4 tbsp chocolate chips
- 1/4 tsp cinnamon
- 1/16 -1/8 tsp cayenne powder
- Pinch salt
- 2 tbsp vegan butter
- 2-4 tbsp powdered sugar *optional
Instructions
-
Start by mixing up your waffle batter and heating up your waffle iron. Once the waffle iron is ready, start cooking your waffles! Or if you're using premade waffles – start toasting them up!
-
While the waffles are cooking, start making your chocolate sauce. Heat all the ingredients except the butter and the powdered sugar *if using. You can either use the microwave or a small sauce pan but watch it carefully!! The chocolate will burn quickly.
-
Once the chocolate mixture has heated up, whisk in the butter and powdered sugar *if using. Let the sauce start to cool.
-
Once the waffles are ready, lightly coat in the melted coconut oil before sprinkling them with the sugar and cinnamon – you'll have leftover sugar and cinnamon.
-
Eat immediately with a drizzle of the chocolate sauce!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. Remember peeps- I’m real AF and would only recommend products I absolutely love and use myself. Thank you for supporting me in my realness- you make my LIFE!
