Atole de Café con Chocolate

Steps

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1. 1
   Dissolve 3 tablespoons of cornstarch in 1/2 cup of milk, stirring until completely smooth and well combined.
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2. 2
   In a small saucepan over medium heat, add 2 cups of water, 1 cinnamon stick, and 5 oz of piloncillo. Allow the piloncillo to dissolve completely.
   ▶ ≈0:27
3. 3
   Once the piloncillo has dissolved, add half a disc of Mexican chocolate and allow it to dissolve.
   ▶ ≈0:52
4. 4
   Pour in 3.5 cups of milk while whisking, and heat for about 5 minutes until small bubbles begin to form on the pot's sides, but do not allow it to come to a full boil.
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5. 5
   Add 2 tablespoons of coffee and mix well, then pour in the cornstarch mixture prepared earlier.
   ▶ ≈1:18
6. 6
   Continue stirring for a few minutes until the atole thickens. Remove the cinnamon stick if desired.
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7. 7
   Turn off the heat and add 2 teaspoons of Mexican vanilla blend, stirring until well combined.
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8. 8
   Pour into serving cups and enjoy your delicious atole de café con chocolate.
   ▶ ≈1:58