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1
Heat water, butter, salt, sugar, oil, vanilla extract and nutmeg to a rolling boil.
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2
Stir in flour.
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3
Stir vigorously over low heat until mixture forms a ball (about one minute).
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4
Remove from heat.
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5
Beat eggs in all at once.
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6
Continue beating until smooth.
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7
Let the dough cool.
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8
Place dough in a piping bag with a star tip.
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9
In a large frying pan, heat corn oil.
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10
Pipe the churros in long rods directly into the hot corn oil.
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11
Fry until golden brown on all sides.
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12
Dust with Cinnamon Sugar and serve with Chocolate Caliente.
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13
In a small bowl, mix sugar and cinnamon together and store in an airtight container.
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14
Bring milk to a boil.
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15
Add in chocolate and sugar.
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16
Stir over heat until chocolate is melted and sugar has dissolved.
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17
Yield: 4 servings
