Champurrado

Steps

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1. 1
   In a small pot, combine the piloncillo, cloves, cinnamon stick (broken in half), and 2 cups of water. Heat over medium-high heat until the piloncillo is completely dissolved.
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2. 2
   Strain the dissolved mixture into a blender cup and add the Mexican chocolate disk, allowing it to dissolve.
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3. 3
   In a small skillet over medium heat, lightly toast the 1/2 cup of Maseca for about 2 minutes until it begins to change color, being careful not to burn it.
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4. 4
   Transfer the toasted Maseca to the blender cup.
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5. 5
   Add the evaporated milk, Mexican vanilla blend, and 3 cups of milk to the blender. Blend until smooth.
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6. 6
   Pour the blended mixture back into the pot over medium heat, whisking constantly as you pour to prevent clumping. Continue whisking until the mixture begins to simmer.
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7. 7
   Continue whisking with a molinillo or whisk for about 5 minutes until the mixture reaches your desired thickness. Add more milk if needed for a thinner consistency, or cook longer for a thicker one.
   ▶ ≈1:29