Cookie Champurrado (Mexican Chocolate Atole with Cookies)

Steps

1. 1
   In a pot of water, add the cinnamon stick, chocolate tablet, and four pieces of piloncillo, and heat gently until they dissolve.
2. 2
   Once the sugar and chocolate have fully melted, pour in about one liter of milk and continue heating until it comes to a boil.
3. 3
   Once the milk is boiling, place the cookies in a blender along with some of the hot milk mixture and a pinch of cloves, then blend until smooth.
4. 4
   Pour the blended cookie mixture back into the pot with the milk, stirring constantly to prevent sticking.
5. 5
   Keep heating and stirring the mixture until it thickens.
6. 6
   Once thickened, it's ready. Serve hot, optionally with bread on the side.