Churros with Mexican Chocolate Sauce

Instructions

1. Prepare the dough
   In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat. Remove from heat and add flour all at once, stirring vigorously with a wooden spoon until mixture forms a ball. Let cool for 5 minutes.
2. Finish the churro batter
   Add eggs one at a time to the dough, beating well after each addition until the dough becomes smooth and glossy. Transfer the mixture to a piping bag fitted with a large star tip.
3. Prepare for frying
   In a large, heavy-bottomed pot, heat about 2 inches of oil to 375°F (190°C). Line a plate with paper towels for draining. In a separate shallow dish, mix together sugar and cinnamon.
4. Fry the churros
   Carefully pipe 4-inch lengths of dough directly into the hot oil, cutting the end with scissors. Fry 3-4 churros at a time, turning occasionally until they're golden brown on all sides, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
5. Coat with cinnamon sugar
   While still hot, roll churros in the cinnamon-sugar mixture until completely coated. Place on a serving plate.
6. Make the Mexican chocolate sauce
   In a small saucepan, heat heavy cream with cinnamon stick until it just begins to simmer. Remove from heat, discard cinnamon stick, and add chopped chocolate. Let stand for 1 minute, then whisk until smooth. Stir in cayenne pepper and vanilla extract for that authentic Mexican chocolate flavor.
7. Serve
   Transfer warm chocolate sauce to a serving bowl. Serve churros immediately with the Mexican chocolate sauce for dipping.