• 1. In a medium saucepan, combine water and butter. Bring to a boil over medium heat. Add the flour all at once, stirring until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add the eggs, one at a time, mixing until fully combined. 

  2. Transfer mixture to a piping bag fitted with a large star tip or just snip the corner off a gallon size ziplock bag and skip the tip.

  3. In a medium bowl, combine the sugar and cinnamon. Set aside.

  4. In a heavy-bottomed large pot, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, slowly squeeze 3-inch long strips of batter into the oil, using scissors to snip the strips off from the tip. Fry, turning once, until light golden brown, 4 to 5 minutes. When done, transfer to a paper towel lined plate to drain and then roll the warm churros in the cinnamon sugar to coat. Serve warm with the chocolate sauce (recipe below). 

Chocolate Sauce

• 1. Warm the milk in a small saucepan over low heat until just steaming. Remove from the heat and stir in the chocolate, coffee, and vanilla, stirring until the chocolate is fully melted and the sauce is smooth. Serve alongside the churros.