Make the glaze: In a small bowl, combine the powdered sugar, maple syrup, vanilla extract, salt, ground cinnamon, ground ginger, and almond milk (if using). Whisk until smooth. Set aside.

For the sugar coating: In a small bowl, combine the granulated sugar, ground cinnamon, ground allspice, ground cloves. Whisk together, and set aside. 

In a small/medium sized saucepan, heat a few inches of neutral oil to 350 degrees F, using a candy thermometer. 

In the meantime, combine the flour, salt, and baking powder in a medium sized heat-proof bowl, stir to combine.

Bring the apple cider, 1 tablespoon of sugar, and 2 T of avocado/grapeseed oil to a boil in a small saucepan. Pour the hot cider mixture into the flour mixture, and stir to combine, until a soft sticky dough forms. 

Place a large star piping tip into a large disposable piping bag.

Spoon the churro dough into the piping bag. Carefully squeeze the dough out into the hot oil, using your fingers or scissors to cut the dough at the desired length. I usually make mine about 6-inches long. Cook for about 2 minutes per side until golden brown, then use a fork to gently flip the churros to cook on the other side for another 1-2 minutes. 

Remove the golden brown churros from the hot oil, and place on a plate lined with paper towels, to drain and cool just slightly. The place the warm churros into the sugar/spice mixture. Toss to coat. 

Serve the churros warm with the Vanilla Maple Ginger glaze.