Chocolate and churros: Spain’s irresistible tradition

Whether it’s after a leisurely stroll along the promenade or as a sweet finale to lunch on the Costa’s, there’s little in Spain that hits the spot quite like a steaming cup of chocolate caliente paired with crispy churros. While chocolate is often associated with Switzerland and Belgium, the Spanish have their own tradition—one that’s just as impressive.
In this article, I’ll take you on a journey through Spain’s chocolate culture—from its fascinating history and traditions to the best places to enjoy chocolate and churros along the Costa’s.

The origins of chocolate and churros: a bit of history

Although the origins of churros are somewhat disputed, many stories trace them back to Spanish shepherds, who made a simple dough and cooked it over an open fire. The name is thought to be derived from the Churra sheep, whose curled horns resemble the shape of churros.

The rich, velvety chocolate caliente that accompanies churros dates back to the era of the Spanish conquistadors, who brought cacao from South America to Europe. At the time, chocolate was consumed in its pure, bitter form, without sugar or milk. It wasn’t until the 17th century that cacao became a luxury treat at the Spanish royal court, where it was sweetened with sugar, cinnamon, and occasionally vanilla. From that moment on, the tradition spread across Spain, and chocolate gradually became more accessible to the general public.

The perfect combination: chocolate and churros

In Spain, it’s tradition to dip churros into a thick, almost pudding-like chocolate. Unlike the thin hot chocolate found in other countries, chocolate caliente in Spain is so rich that your spoon can stand upright in it. No wonder this duo is especially popular for breakfast or in the early hours after a long night out. In many Spanish cities, chocolaterías are even open 24 hours a day, meaning you can indulge in this treat whenever the craving strikes—day or night.

Regional variations and flavors

• Porras: A thicker, fluffier version of churros, particularly popular in Madrid.
• Churros rellenos: Filled churros, often with crema or dulce de leche, a specialty in Andalusia.
• Chocolate a la taza: An extra-thick hot chocolate with a hint of cinnamon or orange.

Chocolate and coffee: a perfect pairing

Spaniards know better than anyone how well chocolate and coffee complement each other. In many cafeterías, you can order a small espresso or café con leche alongside your chocolate caliente. One of the best pairings? A café bombón—espresso with sweetened condensed milk—a true indulgence.

Where to find the best chocolate and churros?

All over Spain, you’ll find chocolaterías and cafeterías serving delicious chocolate and churros. In major cities like Valencia, Alicante, and Málaga, traditional chocolaterías have been around for generations. In coastal towns and tourist areas, churros are often sold at markets and feria stalls, typically served in a paper cone.
For the most authentic experience, look for a churrería—a small shop dedicated entirely to perfecting the art of churro-making.

What you definitely shouldn’t do with chocolate and churros

• Don’t stir! In Spain, stirring the chocolate is considered a serious faux pas. The creamy layer on top is meant to preserve the texture and flavor. The proper way to enjoy it is to dip your churros through the top layer, keeping it intact.
• Don’t ask for powdered sugar on your churros – Unlike in other countries, churros in Spain are rarely served with powdered sugar. Here, they’re enjoyed plain or dipped in chocolate—no extra sweetness needed!

Chocolate and churros: more than just a sweet treat

Just like paella, chocolate and churros are a social ritual in Spain. Whether it’s after a night out or as a Sunday morning breakfast, Spaniards take their time to enjoy this beloved duo.

Salud y a disfrutar!