Make the chocolate sauce:

1. Bring the milk to a simmer over medium-high heat. As soon as it starts to simmer, remove from heat, add the orange blossom water, salt, and chocolate, and immediately cover it. Let it sit for about 2 minutes, then whisk everything together until it forms a smooth chocolate sauce.
2. Pour it into a serving bowl, and then right before serving, microwave it just until it warms up and thins out (it won’t take long to reheat—just 15 to 45 seconds).

Make the spiced sugar:

1. Mix everything together and set aside.

Make the churro pastry:

1. Combine the milk, water, butter, sugar, salt, and vanilla in a medium sauce pot. Set over high heat and bring to a simmer. Once it’s simmering, turn off the heat, add the flour, and stir until it comes together into a dough. Keep stirring vigorously until the ball becomes smooth and pulls away from the sides of the pot.
2. Move the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a wooden spoon, then hand mixer). Mix on low speed for about 1 minute, until the dough ball smooths out. Add 1 egg to the bowl and turn the speed to low. Once the dough doesn’t have loose pieces flying around, increase the speed to medium and mix until everything is totally combined. Continue in this way, adding 1 egg at a time, until all eggs are incorporated and the mixture is totally smooth. The final dough should slowly fall off the beaters in a V shape.
3. Set up a safe fry station on the stove or in a dedicated deep fryer. Turn the heat to medium so that the oil slowly rises to 350° F (180° C) and keep an eye on it while you work. To keep your fry station safe, find a heavy dutch oven, make sure you have several inches of space above the oil line so that it doesn’t bubble over, and keep the pot toward the back of the stove.
4. While you’re waiting on the oil to heat, fit a piping bag with a large star tip (but do not yet snip the end of the bag), and fold the top of the bag outward so that you can easily fill the part closest to the tip. Fill the bag with a few spoon-fulls of the pastry (try not to leave any gaps). Slightly uncuff the sides of the bag to leave a few more inches of space, and then fill it with a few more spoon-fulls. Continue in this way until the bag is full, leaving about 3 inches of empty space at the top. Uncuff the bag, twist the end shut several times, until there’s a good amount of pressure. To set it down, keep it twisted shut, and place the top under the weight of the full bag. The bag can be stored like this in the refrigerator overnight, before snipping. It does not need to come to room temperature to pipe.

Fry the churros:

1. Get your spiced sugar ready (above), and line a medium bowl with a few layers of paper towels.
2. Once the oil is 350° F (180° C), push the star tip back a tiny bit, and snip the end of the piping bag so the tip can pop out. Twist and tightly pinch the empty part of the bag in the U between your thumb and index finger, and cradle the big part of the bag in the palm of your hand (like this). Hold it in one hand and make sure you have a really good grip on it (do not let it fall into the oil!), and hold scissors in your other hand.**
3. With the tip of the bag at a 45 degree angle about a half inch above the oil, pipe about 4 to 7 inches of pastry directly into the oil, and snip it off with the scissors, and then pipe one more, snipping it again. Twist the bag once or twice to create more pressure and immediately pipe out two more churros into the oil. Twist the bag, and pipe one or two more, depending on how much space there is. Do not let them plop into the oil from far above—just inject them into the surface of the oil.
4. Let them cook for about 2 minutes on the first side, and then carefully flip them once they’re golden brown. Cook the other side for about 2 more minutes, and remove them with tongs once they’re done (about 4 to 5 minutes total).*** To make sure they don’t get greasy, lay them almost vertically against the sides of the paper-towel-lined bowl, so their oil runs down their sides instead of pooling in the grooves.
5. Let the first batch of churros drain while you pipe the next batch. As soon as the next batch is frying, toss the drained batch in the cinnamon sugar to coat, and set them on a plate or sheet pan in a single layer. Don’t let them drain and cool longer than a couple minutes, or the sugar will have trouble sticking to the churros. Repeat with the remaining pastry, until all the churros are fried and coated. Serve immediately.