How to Make Cannabis-Infused Churro Bites

Crispy, golden, and coated in cinnamon sugar—churros are already irresistible. But drizzle a little infused magic on top? Now we’re talking next-level dessert vibes. These cannabis-infused churro bites are perfect for parties, movie nights, or just satisfying that 9 p.m. sweet tooth with a mellow twist.

They’re bite-sized, they’re easy to make, and they deliver the perfect balance of comfort and elevation. Let’s get into it.

🎥 Watch: How to Make Cannabis Infused Churro Bites

Ingredients

Here’s what you’ll need to bring the crunch:

• ½ cup milk

• ½ cup water

• 3 tbsp butter

• 2 tbsp white sugar

• ¼ tsp salt

• ½ tbsp vanilla extract

• 1 cup all-purpose flour

• Vegetable oil (for frying)

• Cinnamon sugar mix (for coating)

• THC-infused olive oil (1-2 tsp, for drizzling at the end)

Not sure how to make your own infused olive oil? Check out our [Cannabis-Infused Olive Oil Recipe] for step-by-step guidance.

How to Make Churro Bites

Make the Dough

In a medium saucepan over medium heat, combine the milk, water, butter, sugar, and salt. Stir until everything is melted and just starting to simmer.

Turn the heat to low, then add the flour and vanilla extract all at once. Stir quickly and consistently until the dough forms a smooth ball and pulls away from the sides of the pan. Set it aside to cool for about 5 minutes.

Shape the Churro’s into Bites

Once your dough is warm but not hot, transfer it to a piping bag with a star tip. Pipe out 1-inch bites onto a tray or directly into your hot oil. Snip each piece with scissors for clean, uniform bites.

No piping bag? No problem! Just roll small pieces into balls with your hands. They fry up just as beautifully.

Fry Until Golden

Heat vegetable oil to 350°F in a deep pot or fryer. Carefully drop the churro bites into the hot oil in small batches.

Fry for 2-3 minutes, flipping once, until golden brown and crispy. Remove and drain on a paper towel-lined plate to soak up excess oil.

Toss in Cinnamon Sugar

While the bites are still warm, toss them in your cinnamon sugar mixture until they’re thoroughly coated. This part makes the magic happen, don’t skimp.

Add the Chronic Style Finish

Time for the high note: drizzle your THC-infused olive oil over the warm churro bites. Give them a light toss to make sure every piece gets that mellow, buttery finish.

Start with 1-2 teaspoons total for the whole batch, and remember, you can always eat more! But if there’s too much, you can’t add less!

Serve and Enjoy

Plate them up with a bowl of chocolate, caramel, or even raspberry sauce for dipping. These infused churro bites are best served warm, shared with good people, and chased with something cold and refreshing.

Tips for the Perfect Churro Bites

• Cool the dough before piping to prevent bag explosions.

• Use a thermometer—oil that’s too hot will burn the outside, too cool and the bites get greasy.

• Toss while warm so the cinnamon sugar sticks perfectly.

• Infuse last for even distribution and better potency control.

• Store leftovers in an airtight container and reheat in the oven to bring back the crunch.

Final Thoughts

These infused churro bites are sweet, nostalgic, and sneakily elevated. They’re perfect for dessert or anytime you want to treat yourself to something fun (and functional). Make a batch, drizzle with care, and share the love. Be sure to label the leftovers, so Grandma doesn’t end up with an unexpected vibe shift.

Frequently Asked Questions

Can I bake infused churros instead of frying them?

You can, but they won’t get quite as crispy. Bake at 375°F for about 15 minutes, then broil for 1-2 minutes to crisp the tops.

What if I don’t have infused olive oil?

You can use infused butter instead, just drizzle after frying or mix it into your cinnamon sugar for an even coating.

How long do cannabis-infused churros stay fresh?

Best eaten fresh, but they’ll keep in an airtight container for 3-5 days. Reheat in the oven to bring back the crunch.

Can I make the dough ahead of time?

Absolutely. Store the dough in the fridge for up to 24 hours. Hot tip: let it warm slightly before frying so it pipes more easily.