Atole de Café con Chocolate (Coffee Chocolate Atole)

Steps

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1. 1
   Dissolve 3 tablespoons of cornstarch in half a cup of milk, stirring until completely dissolved, then set aside.
   ▶ ≈0:00
2. 2
   In a small saucepan over medium heat, combine 2 cups of water, 1 cinnamon stick, and 5 oz of piloncillo, allowing the piloncillo to dissolve completely.
   ▶ ≈0:28
3. 3
   Add half a Mexican chocolate disk and stir until completely dissolved.
   ▶ ≈0:52
4. 4
   Pour in 3.5 cups of milk, whisking continuously and heating for about 5 minutes until small bubbles begin to form around the edge of the pot.
   ▶ ≈1:06
5. 5
   Add 2 tablespoons of instant coffee and mix thoroughly. Add more if you prefer a stronger coffee flavor.
   ▶ ≈1:18
6. 6
   Pour the cornstarch mixture into the pot while whisking continuously. Remove the cinnamon stick if desired.
   ▶ ≈1:32
7. 7
   Continue stirring for a few minutes until the mixture thickens and reaches a simmer.
   ▶ ≈1:44
8. 8
   Remove from heat and stir in 2 teaspoons of Mexican vanilla blend until well combined.
   ▶ ≈1:57
9. 9
   Pour into cups and serve hot.
   ▶ ≈2:11