Mexican-Style Hot Chocolate

Dilute the atole or cornstarch in 4 ounces of water and set aside for later use.

Add the water, piloncillo cones (or brown sugar), and all the spices (except the vanilla) to the pot.

Bring to a simmer and stir frequently. Let it boil for about 7-10 minutes.

Gradually stir in the cocoa powder until completely dissolved.

Repeat previous step with evaporated, condensed, and whole milk, one by one.

Once again, let it simmer, stirring frequently to avoid it sticking to the pot

Once it begins to boil, stir in the diluted atole or cornstarch.

Finally, add vanilla extract and let it boil for about 2 more minutes.

Serve it hot and fresh!