Dissolve the cornstarch in 2 tablespoon of the cold milk and keep it aside.

Put the remaining milk and sugar in a pot and bring to a light boil. Add the chopped chocolate and cinnamon and mix well until dissolved.

Add the cornstarch and milk mixture and cook for a couple of minutes, or until thickened to your liking.

Put the water, salt and sugar in a pot and bring it to a boil

Remove it from the fire and add all the flour. Mix well and quickly so you don’t get any lumps. Once you have a smooth dough, keep it aside to cool down.

If you don’t have a churrera, you can use a piping bag.

Fill a piping bag fitted with a 1M Wilton tip with the churro dough and pipe it into a pot filled with hot vegetable oil.  Cut out the churros every 18-20 cm and deep fry them until golden.  Then remove them with a slotted spoon and keep them on a plate covered with kitchen paper to drain the excess oil.

When still warm, coat them generously with granulated sugar and serve immediately with the hot chocolate.