Grind the corn as finely as possible using a hand grinder. Strain to remove the husks and any large pieces, then set aside.

In a large pot, add the piloncillo (or brown sugar), cinnamon sticks, ground corn, and six cups of water. Cook over medium heat for one hour, stirring occasionally.

In another pot, combine the two cups of milk and the chocolate tablet. Cook over medium heat for fifteen minutes, stirring constantly. Once it starts to boil, remove from heat and set aside.

After the corn has cooked for an hour and is tender, add the chocolate milk mixture. Let it boil for another fifteen minutes, then turn off the heat and serve. Enjoy with some delicious tamales.