In a saucepan, heat the cream, milk, butter, and sugar. As soon as it boils, add the flour out of the heat. Stir the batter, as soon as it comes off the pan, add the eggs one by one. Mix the dough again until it is soft and smooth and fill a sleeve pocket with a star-shaped tip.
Above the deep fryer, press the sleeve pocket and cut the dough as soon as the churro is at the desired length. Let it brown for a few minutes then remove the cooked churros and place it on a paper towel.
Sprinkle with sugar and repeat the operation until the dough is exhausted.
Heat the cream over low heat with the cinnamon stick, cardamom seed, and clove. Leave to infuse until the spicy cream cools and then filter.
Place the cocoa powder in a bowl, pour in a little spicy cream and mix thoroughly to dissolve the cocoa. Pour in the remaining spicy cream, mix and set aside. The mixture will thicken when cooled.
Taste the churros by dipping them in the chocolate cream.