Churros: Bring water, butter, sugar, salt, and vanilla extract to a boil. Stir in flour all at once. Cook until paste comes together and pulls away from the pot. Place dough in a mixing bowl; using the paddle attachment, combine eggs slowly, one at a time. Use a pastry tip (#867 star) to pipe four churros onto parchment paper. Drop into hot oil and cook until golden brown. Once finished, roll in cinnamon and sugar.

Chocolate: Bring milk and chai powder to a boil and pour over chocolate mixture; stir or mix to combine. Place sugar into saucepan with a bit of water until soft point. Place yolks in mixing bowl and whisk until doubled in volume — keep whisking, but slow down a bit  — (whisk attachment). Slowly pour sugar syrup into mixing egg yolks — continue this until the mixture is thick, pale and cool. Whisk whites until stiff peaks. Fold yolk/sugar mixture into the chocolate mixture, then fold in the whipped cream and egg whites. 

Hibiscus syrup: Boil hibiscus and water for 25 to 30 minutes. Strain with a sieve and puree the remaining flowers. Add the flower puree and sugar into the liquid and strain with a fine sieve. The approximate yield is just over one liter of syrup.

Hibiscus margarita: Add the tequila, sour mix, hibiscus syrup and ice to a shaker. Shake and pour into a rocks glass. Garnish with a dried hibiscus petals.