Champurrado

First, toast the cinnamon sticks and cloves. In a large pot, combine 2.5 cups of water with the toasted cinnamon sticks, cloves, Ibarra Mexican chocolate, and panela. Heat over medium heat, stirring occasionally, until the chocolate and panela are fully dissolved. Add the evaporated milk and whole milk to the pot, and bring the mixture to a gentle simmer. In a separate bowl, whisk together the 1 cup of toasted masa harina with 2 cups of water until smooth and no lumps remain. Slowly pour the masa harina mixture into the simmering pot, whisking constantly to incorporate it smoothly. Add a pinch of salt. Continue to simmer over medium heat, stirring frequently to prevent sticking, until the champurrado thickens to your desired consistency, which typically takes about 15-20 minutes. Serve hot and enjoy!