In a saucepot, bring the water, milk, butter, salt, and sugar to boil.

Turn off the heat, and stir in the flour until a dough forms.

Cook the dough over medium-heat to dry it out, until a film forms on the bottom of the pot.

Cool in a bowl.

Stir in the eggs, one at a time, and the vanilla extract until smooth.

Heat frying oil in a large pot to 350°F.

Fill a piping bag fitted with a large star tip with the dough.

Pipe and cut 4-6 inch strips directly into the oil.

Fry until golden brown on both sides.

Combine the sugar and cinnamon in a shallow dish.

Briefly drain the churros on a paper towel lined rack for a few seconds.

Roll the churros in the cinnamon sugar.

Enjoy!