Cup of Yum
1. Bring water and salt to a boil. Turn off the heat and pour the flour mixed with sugar, and stir vigorously with a wooden spoon to make a smooth dough which separates easily from the edges of the pan. Let cool.
2. Heat the oil in a pan for deep frying. Put the dough in a churrera, or a piping bag fitted with a star tip.
3. Press to form sticks about 5 inches (12cm) long and gently drop them into the frying oil. Avoid frying too many churros at the same time as they might stick together.
4. Using a slotted spoon, turn them during cooking, then when they are golden brown, drain and place on a paper towel immediately.
5. Either sprinkle with sugar or leave plain to soak them in hot chocolate.

Chocolate

1. Take ¼ cup (50ml) of milk and mix it with cold cornstarch.
2. Bring to a boil the remaining milk and chopped chocolate, and stir constantly until chocolate is completely melted with the milk.
3. Maintain a small boil and pour the cornstarch dissolved in cold milk. Stir over low heat until thickened, about 3 to 4 minutes.