These Mexican Coke churros are HFCS-free, freaking delicious

Published On 08/14/2014 Published On 08/14/2014
Deep Fried Mexican Coke Churros —Thrillist Recipes
Drew Swantak
Drew Swantak

Mexican Coke Churros Recipe

Total Time:  1 hour
Yield:  8 cups


  • 2 (12-ounce) bottles Mexican Coca-Cola
  • 1 teaspoon vanilla extract
  • 2 quarts vegetable oil
  • 1/3 cup sugar
  • 4 teaspoons ground cinnamon
  • 3 1/4 cups Bisquick mix
  • Deep-fat fryer or 3-quart Dutch oven fitted with a deep-fat thermometer
  • Pastry bag (or gallon-size Ziploc bag with a corner cut off) fitted with a 1/4-inch star tip


  • Heat Mexican Coca-Cola in a small saucepan over high heat until boiling. Reduce heat to medium and simmer until reduced to 1 cup, about 30 minutes. Measure out exactly 1 cup of the reduced cola and stir in the vanilla. 
  • Heat oil to 375°F in a deep-fat fryer.
  • In a small bowl, mix together sugar and cinnamon; set aside. 
  • In a large bowl, mix together Bisquick and cola until it forms a sticky dough.
  • Transfer dough to a pastry bag fitted with a 1/4-inch star tip. Over the hot oil, pipe out 1 inch of dough, cut it with scissors, and carefully release into the oil. Fry until golden brown, turning frequently, about 2 minutes. Remove from oil, drain on paper towels and immediately transfer to the cinnamon-sugar mixture; toss to coat. 
  • Serve with more Mexican Coke, obviously.
Drew Swantak