Place a pot on medium-low flame, add milk, water butter/margarine, sugar and salt. Bring the mixture to a boil stiring frequently.

Remove from heat and stir in the flour using a wooden spatula. Transfer it back to the heat and continue stiring for another 2 minutes to partially cook the flour. The mixture should come together to form a smooth ball. Take it off the heat and transfer to a mixing bowl.

Use a stand/handmixer to beat the dough for about 2 minutes to cool it down, add the eggs one at a time. Beat to form a smooth and thick consistency. Fit a star tip to a piping bag and scoop in the batter.

Place a deep pot on medium heat add vegetable oil for frying. Pipe the batter into the oil by cutting the ends using a scissors. Do not overcrowd the oil. Fry until golden brown approximately 11/2 minute per side. Strain on a paper towel. Prepare the cinnamon sugar by combining the sugar and cinnamon in a shallow bowl. Dust the churros in cinnamon sugar. Enjoy with hot chocolate dip or as it is.