Eggnog Churros

Enjoy your favorite flavors of the holiday season the best way possible — with a churro.


  • Eggnog churros:
  • 1/2 cup eggnog
  • 1/2 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pumpkin pie spice
  • 4 eggs, beaten
  • Oil for frying
  • Sugar coating:
  • 1/4 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • Candy cane dip:
  • 1/2 cup crushed candy canes
  • 1/2 cup white chocolate chips


  1. Preheat oil for frying to 350°F.
  2. In a sauce pot, bring eggnog, water and butter to a boil. Stir in flour, salt and pumpkin pie spice. Stirring constantly, cook mixture until dry to the touch and not moist (about 10 minutes).
  3. In a mixer fitted with the paddle attachment, beat mixture until slightly cool. Add in eggs one at a time and mix thoroughly. Transfer to a piping bag fitted with a large star tip.
  4. Make dip. Melt candy canes and white chocolate in a microwave-safe bowl.
  5. Pipe batter into frying oil, about 2-3 inches long in size. Fry until golden and puffy. Remove with a slotted strainer and toss in sugar/pumpkin pie spice mixture. Serve hot with candy cane dip.