►In a large saucepan over medium-high heat, whisk together ½ cup masa harina corn flour and 2 cups water.
►Bring to a boil, then add 2 cups whole milk, 3 ounces piloncillo or brown sugar, 2 3-ounce discs of Mexican chocolate, 2 cinnamon sticks, and ¼ teaspoon cayenne.
►Return to a boil, whisking constantly. Cook 5 to 7 more minutes, until piloncillo dissolves and mixture thickens.
►Remove from heat, discard cinnamon sticks, then pour into mugs.