1. Bring water, butter, 1 tbsp. sugar and salt to a boil in a saucepan over medium heat. Once boiling, remove from heat and using a wooden spoon, beat in flour until combined.
2. Meanwhile, heat olive oil in a deep frying pan or dutch oven to 375ºF.
3. Place batter into a prepared pastry bag with a large tip (you can alternatively use a plastic bag with a 1-inch hole cut from one corner.)
4. Pipe 6-inch long pieces directly into the hot oil and allow churros to fry until golden brown, about 2 - 3 minutes.
5. As it cooks, combine the ceylon cinnamon and the remaining sugar in a small bowl, 
6. Remove from heat and sprinkle with the cinnamon sugar while still warm. Serve hot with Spanish Chocolate Sauce.

Spanish Chocolate Sauce

1. Heat heavy cream in a saucepan over medium-low heat until bubbles begin to form near the edges of the pot.
2. Remove from heat and stir in MarnaMaria Spanish Hot Chocolate blend until smooth.