1. Combine water, Country Crock® Spread, and salt in a medium saucepan; bring to a boil over high heat. Stir in flour and reduce heat to low, stirring vigorously, until mixture forms a ball; about 1 minute.
2. Remove from heat, stir in eggs until mixture is smooth.
3. In a stock pot, heat 2 inches in depth of oil until over medium heat until it reaches 360° F.
4. On a separate shallow plate, combine granulated sugar and cinnamon and set aside.
5. Spoon dough into pastry bag fitted with a large star tip. Squeeze out 5-6 inch long strips, squeezing ends together to form loops. Gently place in hot oil. Fry, turning once, until golden brown; about 4 minutes. Drain on paper towels then transfer to cinnamon/sugar mixture and coat evenly.

To make sipping chocolate:

1. Heat almond milk in a small saucepan for 1 minute. Add chocolate and stir until chocolate has melted. Add vanilla, cinnamon powder, cayenne powder and sea salt. Whisk to froth. Serve in small espresso size cups. Dust with cayenne powder or cinnamon powder if desired. Serve with churros.