• In a deep skillet or fryer, heat oil to 375°F.
• Meanwhile, in a medium saucepan, bring the creamer, butter and salt just to a boil. Remove from the heat and stir in flour until the mixture forms a ball. Place the flour mixture in a mixing bowl and beat on low speed with an electric mixer for 3 minutes. Increase mixer speed to medium. Add eggs, one at a time, mixing well after each addition. Stop mixer and set dough aside.
• In a separate container, mix the sugar and cinnamon. Set aside.

For the dipping sauce:

• Bring a double-broiler to a simmer over medium heat. Melt the Mexican Chocolate Drink tablets in the top of the double-broiler. Remove from the heat and add the heavy cream, stirring with a wooden spoon until smooth.
• Spoon the flour mixture into a pastry bag fitted with a star-shaped tip. Carefully pipe the batter into 6-inch strips in the hot oil. Do not overcrowd the fryer.
• Cook for 4-7 minutes, turning once, or until the churros are lightly browned on both sides and cooked through. Remove with a metal slotted spoon to a paper towel-lined plate. While the churros are still warm gently toss in the cinnamon-sugar mixture to coat. Serve with the dipping sauce.