To make your cinnamon-sugar topping:

1. Mix sugar and cinnamon together in a shall plate or baking dish.
2. Set aside until waffles are ready.

To make your chocolate sauce:

1. Combine chocolate chips and almond milk in a microwave-safe mug or bowl.
2. Microwave on high for 45 seconds, then stir mixture vigorously.
3. Microwave in additional 20 second increments, as necessary (stirring vigorously between sessions), until your chocolate sauce is silky smooth.

To make your strawberry sauce:

1. Place strawberry pieces and sugar in a small saucepan or pot over medium heat.
2. Stir to coat each piece of strawberry with sugar. Mixture will quickly get juicier as the strawberry juices start to cook out.
3. Allow mixture to come to a simmer, stirring frequently.
4. Simmer for 5-8 minutes, then use a fork or potato masher to squish your cooked berries.
5. Turn off your stove, then stir in your lemon juice.
6. Allow strawberry sauce to cool slightly, then pour into an airtight container and refrigerate until ready to serve.

To make your caramel sauce:

1. Melt your butter in a small saucepan over medium-low heat.
2. Add brown sugar and cook for 1-2 minutes, stirring constantly.
3. Add cream and salt and cook for 4-5 minutes, stirring constantly.
4. Once the sauce starts to bubble and thicken, remove from your saucepan from the heat and pour the mixture into a bowl to cool.
5. Let your sauce to cool to room temperature.

To make your waffles:

1. Preheat and prep your waffle iron according to the manufacturer’s directions.
2. Place your milk, butter and salt in a medium-size saucepan over medium heat. Cook until the butter is melted and the mixture begins to boil, stirring constantly.
3. Remove the pan from the heat (leave the stove on), then add flour, sugar and cinnamon, stirring vigorously.
4. Return the pan to the heat and continue to stir your batter vigorously for about 3 minutes. The batter will start pulling away from the sides of the pan and come together in a dough-like ball.
5. Turn off your stove and remove from the pan from the heat. Allow the mixture to cool for about 3 minutes.
6. Divide your dough into two pieces, and put one piece in a blender or food processor.
7. Pour the beaten eggs on top and then add the rest of the dough.
8. Pulse until the mixture is smooth and uniformly well-blended. The consistency should be slightly thicker than pancake batter.
9. Using a measuring cup (or the cup that came with your waffle maker), scoop about ¾ to 1 cup of batter into your prepared waffle iron. Use an offset spatula to gently spread the batter into an even layer.
10. Close the lid of your waffle iron and cook until done – I usually set my iron to level “4”.
11. Carefully remove the waffle from the iron and place on a wire rack to cool slightly.
12. Repeat with the remaining batter.
13. Once waffles are all cooked, and allowed to cool slightly, melt your 2 tbsp butter and use a pastry brush to coat each waffle strip with the melted butter.
14. Gently roll each waffle in your cinnamon-sugar mixture, pressing gently to ensure that the coating sticks.

To serve:

1. Serve churro waffles warm, drizzled with chocolate sauce.
2. Or, cut waffles into small pieces that can be dipped into the three different sauces.