Churros

3 cups oil, for frying

½ cup unsalted butter

1 cup water

¼ teaspoon salt

1 cup all-purpose flour

4 eggs

1 cup sugar

1 tablespoon cinnamon

Heat the oil to 375°F in a large, heavy frying pan.

Meanwhile, combine the butter, water, and salt in a saucepan, and bring to a boil. Remove the pan from the heat, and immediately add the flour all at once. With a wooden spoon, stir vigorously until the mixture comes away from the sides of the pan and a ball forms. Add the eggs, one at a time, beating well after each addition. Transfer the dough to a pastry bag fitted with a large star tip. Combine the sugar and cinnamon in a shallow dish.

Pipe 3”-lengths of the dough directly into the hot oil. Fry the churros 3 minutes, or until golden, turning them half way through the cooking time. Drain on paper towels and immediately toss in cinnamon sugar.

Mexican Hot Chocolate

6 cups milk

½ cup cocoa powder

½ cup powdered sugar

1 teaspoon cinnamon

Pinch ground nutmeg

Pinch cayenne pepper

1 teaspoon vanilla extract

Few drops almond extract

Bring the milk to a simmer. Whisk in the remaining ingredients. In batches, process the mixture in a blender until foamy and serve hot.