For the Chai Chocolate Sauce:
1 cup bittersweet chocolate chips
2 cups heavy cream
1 tsp Spicewalla Chai Masala

For the cinnamon sugar:
1 cup sugar
3 Tbsp Spicewalla Cinnamon Powder

For the churros:
1 stick unsalted butter
1 tsp vanilla extract
1/4 tsp Spicewalla Cinnamon Powder
1 Tbsp sugar
1/2 cup milk
1/2 cup water
1/4 tsp salt
1 cup all purpose flour
3 large eggs
Canola or vegetable oil

Make the chai chocolate sauce:

1. Place the chocolate chips in a heat safe bowl and set aside
2. In a small saucepot heat the heavy cream and chai masala. When the cream just comes to a boil (keep a close eye on it to make sure it doesn’t boil over) immediately remove from the heat and pour over the chocolate chips. 
3. Whisk together until the chips are fully melted and the sauce is thick and glossy. Set aside

Make the cinnamon sugar:

1. Combine the sugar and cinnamon on a small flat sheet tray or plate. Set aside

Make the churros:

1. Fit a large pastry bag with an open star tip. 
2. In a medium sized saucepan add the butter, vanilla, cinnamon, sugar, milk, water and salt. Bring to a boil over medium-high heat.  
3. Add the flour all at once to the mixture and lower the heat to medium. Begin stirring vigorously until the mixture has formed a thick dough. Keep stirring constantly for an additional 3-4 minutes to evaporate some of the liquid. Remove from the heat.
4. Transfer the mixture to the bowl of a stand mixer with a paddle attachment (or a mixing bowl for a hand mixer), mix the dough on medium-low speed to release some of the steam and cool the mixture slightly. 
5. Add eggs one a time, waiting until the previous one is fully incorporated to add the next. Mix until the dough is smooth and a bit stretchy, about 2-3 minutes.
6. Use a spatula to transfer the dough to the piping bag and set aside. 
7. Fill a pan with canola oil, making sure there is at least 2 inches of oil covering the bottom. Heat to 350°F
8. Squeeze out about 4-6 inches of the dough from the piping bag right over the oil — be careful!. Use a paring knife or scissors to cut the end from the piping tip. Pipe enough to fry multiple churros at once but don’t overcrowd them. 
9. Fry for 3-4 minutes on each side until golden brown on all sides. 
10. Remove from the oil and immediately coat in cinnamon and sugar then place on paper towel lined plate or sheet tray. 
11. Repeat with remaining dough.
12. Serve immediately with chai chocolate sauce and enjoy!