Step 1

Add the milk, Mexican chocolate, piloncillo, vanilla, salt and cinnamon stick to a medium saucepan. Heat over medium heat until the chocolate and sugar are dissolved. Stir frequently, about 3-5 minutes. Discard the cinnamon stick.

Step 2

In a 4 cup measure, whisk together the warm water and masa harina until smooth. Carefully pour into hot choclate milk mixture, whisking to avoid lumps forming.

Step 3

Bring to a simmer, reduce heat to low, and continue to cook for 25 minutes until thick, stirring frequently. Test - should coat back of spoon.

Step 4

Serve with Mexican pastries like Conchas or Marranitos.