Spanish entertaining: Chocolate churros

1. Combine milk, water and butter in a medium saucepan. Heat on low until butter melts, then bring to the boil.
   
2. Add flour to pan all at once and beat vigorously with a wooden spoon until mixture comes away from the sides of the pan. Set aside to cool slightly.
   
3. Add egg, beating until well combined. Beat in chocolate.
   
4. Heat oil in a deep fryer or large saucepan on high until a little dough sizzles immediately when it is added. Spoon the dough into a piping bag fitted with a medium (1.5cm) star nozzle. Reduce heat to low.
   
5. Carefully pipe the dough, in 3cm strips, into the oil in batches — do not overcrowd the pan. Deep-fry for 2-3 minutes, turning, until golden brown and cooked through — oil must not be too hot. Drain on paper towel.
   
6. Combine the caster sugar and cinnamon together in a bowl. Toss hot churros in the sugar mixture. Serve with coffee.