Start by adding the piloncillos, cinnamon stick, and the Mexican chocolate to a pot with 3 cups of water and simmer until the chocolate and piloncillo have dissolved and the cinnamon is fragrant.

While that simmers, to a blender add 3 cups of milk and half of the package of Maria Cookies and blend until smooth.

Add the blender mix and 1 cans of evaporated milk to the simmering chocolate water.

At this point do not leave your cooking station! Keep stirring the milk mixture or it will burn at the bottom of the pan and/or boil over and make a giant mess.

Continue stirring until it reaches a boil and begins to thicken.

Taste for sweetness. If it’s not sweet enough, add regular granulated sugar 1 tablespoon at a time as desired.

Once it has reached a boil turn off the heat and fish out the cinnamon stick or strain the whole thing to catch all of the smaller pieces.

It will continue to thicken as it cools.

Serve while hot and enjoy with some gorditas de azucar, conchas, or pan blanco (white bread).