Step 1

In a large bowl combine flour, 1 tablespoon chai spice mix, and 1 teaspoon salt, stir to combine.

Step 2

In a separate bowl add sugar and remaining chai spice mix and salt and stir to combine. Set aside.

Step 3

In a medium pot over medium-high heat bring milk, butter, ½ cup water and vanilla extract to a simmer. Add flour mixture to the pot, and using a wooden spoon stir vigorously until the dough comes together, about 1 minute. Transfer to the bowl of a stand mixer and let it cool slightly.

Step 4

Using the paddle attachment on medium-low speed. Add egg, beat until the dough is smooth and glossy, about 3 minutes. Fill the dough into churro maker or prepared pastry bag with a star tip.

Step 5

Add oil to a large pot halfway up the sides and heat to 325°F, twist the churro maker filled with dough into 4-inch long churros directly into the oil gently (or pipe), and fry until golden brown on all sides, for 5 minutes. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.

Step 6

Toss warm churros in reserved chai-sugar mixture. Serve with warm chocolate sauce.

Step 7

To a spice grinder, add cinnamon sticks, cloves, black pepper and fennel. Grind for 2 minutes to a smooth powder. Add cardamom, ginger and nutmeg powder. Grind for 20 seconds until everything is well incorporated.

Step 8

Store in an airtight container. Use as needed.

Step 9

Place dark chocolate into a microwave safe bowl. Add coconut oil.

Step 10

Heat chocolate mixture in microwave for 30 seconds, stir chocolate mixture. Continue heating and stirring chocolate in microwave in brief intervals until completely melted.

Step 11

Serve with churros.