Spanish Hot Chocolate
1.  In a large saucepan, bring 4 cups of the milk to boil over high heat. As soon as it boils, remove the pan from the heat. Add the chocolate to the milk and let it melt, stirring it several times during the process.
2.  While the chocolate is melting, combine the remaining 1/2 cup milk and the cornstarch in a small bowl and stir until the cornstarch dissolves.
3.  Return the saucepan to medium heat, bring the chocolate milk just shy of a boil, and cook while constantly whisking about 30 minutes, or until the mixture has thickened and reduced slightly. Add the cornstarch mixture and sugar, decrease the heat to low and cook, constantly whisking, for 10 minutes longer, or until the chocolate has thickened to the right consistency. To test the chocolate, dip a spoon into it and then lift it out; the chocolate should thickly coat the spoon.
4.  Remove from the heat and immediately divide evenly among 4 cups. Top each cup with a spoonful of whipped cream, if desired, and serve right away. Once the chocolate cools, it becomes too thick to serve. If this happens, add a little milk and reheat over low heat while stirring constantly.

Churros
1.  In a saucepan, bring the water to a boil over high heat. Add the salt and the 2 tablespoons olive oil and mix well. Add the flour all at once and immediately remove the pan from the heat. Using a wooden spoon, promptly and vigorously mix the flour with the water until the dough is firm and free of all air bubbles. This will take about 5 minutes. Pack a churrera or a pastry bag with some of the dough.
2.  Pour olive oil to a depth of 2 to 3 inches into a deep, heavy, wide pot and place over high heat. When the oil is just before smoking, begin to release the dough into the oil, moving in a circular motion to form it into a coil. Stop releasing the dough when you have completed several spirals. Do not fill the surface of the oil, or the temperature will drop, and the dough will absorb the oil. Watch the dough carefully; it will turn golden in just 1 minute. Using a wide skimmer or slotted spatula, transfer the coil to paper towels to drain. Proceed with the rest of the dough, in the same manner, repacking the churrera as needed.
3.  Using kitchen scissors, cut the coils into 6-inch long segments. Sprinkle with the sugar and serve immediately.