Champurrado

Place water, cinnamon sticks and piloncillo in large saucepan on stovetop and heat until piloncillo is dissolves. In separate pan, toast corn masa flour just until slightly browned, stirring continually. Transfer masa flour into blender along with evaporated milk and milk. Blend, then pour mixture into pot with sugar water on stovetop. Remove cinnamon sticks. (Do this before adding chocolate because it becomes harder to see.) Add chopped Mexican chocolate and ground cloves and let chocolate fully melt into champurrado. The drink will thicken as it continues to heat and you'll be left with a deliciously smooth champurrado. (Add more milk or water if it is too thick for your liking.) Enjoy hot.