Finely chop the 3 fingers of the Cortés original bar.

Pour about 1 cup of the fat-free milk into a small saucepan. Add the chopped chocolate. Sift over the tablespoon of Cortés unsweetened cocoa powder and the ½ teaspoon of cornstarch. Add the vanilla extract. Mix everything and heat over medium heat for 7 to 8 minutes, stirring frequently with a whisk, until the chopped chocolate pieces have completely melted.

Add the rest of the fat-free milk and the can of evaporated milk. Heat for an additional 4 to 5 minutes, stirring almost constantly with the whisk, until everything well integrated and the chocolate foams on top. You can remove from the heat and stir a little faster to produce more foam, or you can use a coffee frother for a few seconds.

Serve immediately with pieces of “queso de papa” (Cheddar cheese) and bread if desired.

Tips:

• Increase the fat-free milk by half a cup and reduce the evaporated milk by the same amount for a lighter chocolate.
• Increase the cornstarch to 1 teaspoon for a more voluptuous chocolate.
• Play around these proportions until you reach your ideal texture.