For Churros mix water and butter and give a quick boil. Remove and add flour vanilla extract and mix it till all of the dough comes together. Now break an egg into this dough and mix it till all of it is incorporated. Repeat with the rest of the eggs. Fill in the piping bag and pipe in long strips in hot oil. Fry till golden brown and remove.
For the custard, boil together milk, cream, sugar and thandai mix. Remove and cool slightly for 2 mins. Seperately whisk yolks. Add a laddle of the hot milk into the yoks while still whisking. Now pour back the yolks into the milk and add cornflour. Place it back on the fire and give a quick near boil and immediately remove and chill.
Serve churros with thandai cuatard.