Method

• 1.
  To make the churros, sift the flour onto a sheet of baking paper. Heat milk in a saucepan with 150ml water. When boiling, tip in flour and beat vigorously with a wooden spoon until it comes away from the sides of the pan. Set aside to cool slightly, then add the eggs, beating until well combined.
• 2.
  Heat the oil in a deep fryer or large saucepan over high heat. Place the churros dough in a piping bag fitted with a star nozzle and pipe the dough into the hot oil in strips or horseshoe shapes. Allow to become golden brown on one side (about 1 minute), then carefully turn over and cook the other side for about 1-2 minutes or until golden brown. Transfer to a plate lined with paper towel, to drain.
• 3.
  Combine the cinnamon and caster sugar together in a bowl and dip the churros in the cinnamon sugar to coat.
• 4.
  Place the chocolate, sugar, vanilla bean, cinnamon stick and milk in a saucepan over very low heat, stirring until the chocolate has completely melted and the mixture is smooth. Strain into glasses, discarding solids, and top with whipped cream and garnish with extra grated chocolate.
• 5.
  Dip the churros into the hot chocolate and enjoy.