Recipe: Chocolate con churros

After gorging ourselves on chocolate con churros at Miro Tapas Bar, I couldn't resist searching for a recipe. I found the following from Cooks.com which I have dutifully converted to metric measurements.

CHOCOLATE CON CHURROS for 2-4

Spanish hot chocolate
1L milk
100g chocolate, shaved

Heat milk to a boiling point in saucepan [I'm not sure if milk should ever be boiled, but I'll take their word for it]. Add the chocolate, stirring constantly with a wooden spoon. Bring to a boil several times, stirring energetically and constantly. It should be very thick and somewhat foamy.

Churros
1/2 cup water
1/2 cup milk
Pinch of salt
1 cup flour
1 egg white
Olive oil sufficient for deep frying
Confectioners' sugar

Heat the water, milk and salt in a saucepan. Bring to boiling point and begin to add the flour slowly, beating briskly and thoroughly. Remove from heat. Add egg white and beat until the dough is light. Let dough cool.
Heat oil in a pan for deep frying. Place dough in a pastry tube. Make churros either in the form of sticks or make a medium sized circle with the dough. Brown. Dip in sugar. Dunk in hot chocolate. Eat. Repeat.