Mexican Hot Chocolate Pudding

In a medium saucepan, combine 650g of the whole milk, the Mexican chocolate, and the piloncillo over medium heat.

Stir constantly with a whisk until the Mexican chocolate and piloncillo are completely melted and dissolved, and the mixture is hot but not boiling.

In a small bowl, whisk together the cornstarch with the remaining 50g of whole milk until smooth and no lumps remain, creating a slurry.