• In a medium saucepan combine water, sugar, salt, and unsalted butter. Bring to a boil over medium-high heat, stirring frequently then reduce to low heat.
• Add flour into the saucepan all at once. Stirring constantly with a wooden spoon, until the mixture comes together into a shiny ball and easily comes off the pan.
• Transfer to a large mixing bowl and let cool for 5-10 minutes.
• Add vanilla and eggs into a bowl (one at a time) while whisking with an electric hand mixer, until fully combined. Transfer the mixture to a piping bag with a star pastry tip.
• Heat about vegetable oil in a large pot over medium-high heat until the oil reaches a temperature of 375° F., use a candy thermometer to check the temperature.
• Pipe the churro mixture into the oil to a length of about 6 inches. Use a scissor to cut the mixture into the oil. Pipe no more than 4 churros at a time, frying them for about 2 minutes per side.
• Transfer the churros to a plate lined with paper towels. Let paper towels soak up oil from churros for about 2 minutes. Then while they are still hot, toss them around in the cinnamon sugar mixture. Repeat this until all churro batter is used up.

Espresso Chocolate Sauce

• Add cream and cinnamon to a small saucepan over medium-low heat. Do not let this boil. Pour cream mixture and espresso over chocolate chips.
• Place chocolate chips in a medium mixing bowl. Pour cream mixture and espresso over chocolate chips and allow to sit for 1 minute. Whisk until combined.