NOTE: You will need a cake/cookie decorating tool with a large star tip to make the Mini Churros.

PREHEAT 2 inches of canola oil in a 12-inch frying pan to 375°F. In a separate dish mix the sugar and ground cinnamon together and set aside. In a 3-quart saucepan, add the water, brown sugar, salt and butter. Heat to a good boil. Remove from the heat and add the flour. Mix it in until well blended.

MIX the eggs and vanilla together in a separate bowl. Add the egg and flour mixtures together. Stir until well blended. Fill your decorating tool with the churro recipe dough and attach the largest star tip.

TEST the oil by placing a little bit of dough in it. If the dough bubbles up, the oil is hot enough. Once the oil is hot enough, squeeze 3 inches of dough into the oil with the decorator tool.

COOK churros about 3-4 minutes, turning once. You should be able to cook between 6 and 8 churros at a time. Once the churros are golden brown, place them on a paper towel-lined plate to absorb excess grease.While still warm, roll each churro in the cinnamon and sugar mixture. Coat well.

SERVE with a scoop of EDY'S SLOW CHURNED® Hot Cocoa Light Ice Cream and enjoy!