Chocolate caliente de agua

Lightly toast the dried ancho chile in a dry pan over medium heat for 30 seconds per side until fragrant. Remove from heat and set aside.

In a medium saucepan, combine the water and piloncillo. Heat over medium heat, stirring occasionally, until the piloncillo is fully dissolved.

Add the Mexican cacao paste to the saucepan. Continue heating and stirring until the Mexican cacao paste is completely melted and incorporated into the water.