Mini Churros

To make the churros:

• 1.  Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine Evaporated Milk, butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, and then reduce the heat to low and stir vigorously until the mixture forms a ball about 1 minute.

• 2.  Let cool slightly, and then transfer the dough to the pastry bag.

• 3.  Pipe 1-inch log onto the prepared baking sheet, using a kitchen shears to snip off each piece (you should have about 26 to 28 churros.) Let rest at room temperature, about 20 minutes.

• 4.  Heat about 2 inches of vegetable oil in a saucepan, until deep frying temperature. Combine the remaining granulated sugar, brown sugar and cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp. About 4 to 5 minutes.

• 5.  Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add them to the cinnamon sugar and toss to coat.

• 6.  Serve with a cup of hot Milo