Chocolate atole

In a medium bowl, whisk the masa harina with 250g of the water until completely smooth, ensuring no lumps remain. Set aside.

In a large saucepan, combine the remaining 1250g of water, piloncillo, and Mexican cinnamon stick. Bring to a simmer over medium heat, stirring occasionally, until the piloncillo has fully dissolved.

Add the Mexican chocolate to the saucepan. Continue to simmer and stir until the Mexican chocolate has completely melted and is incorporated into the liquid. Remove the Mexican cinnamon stick.