Combine water, piloncillo, cinnamon sticks and star anise in a medium saucepan.  Bring to a boil over medium heat; reduce to simmer for 10 minutes stirring frequently until piloncillo cones dissolve and liquid thickens to where it coats the back of a spoon.  Set aside to cool.  Transfer to a syrup dispenser.
Combine sweetened condensed milk, evaporated milk and vanilla extract in a medium bowl. Set aside. Place egg whites in a large mixing bowl.  Beat until stiff peaks form.  Fold in egg yolks one at a time until completely combined. 

Heat 1-inch of oil in a large sauté pan over medium heat.  Using hands or tongs, dip each bread slice in milk mixture then pass through egg mixture, coating evenly.  Transfer to hot oil and fry both sides for 1 minute or until golden brown.  Place on paper towel-lined plate.  Continue until all slices have been coated and fried.  Drizzle with piloncillo syrup and garnish with sliced almonds.  Serve immediately with a cup of NESTLÉ ®ABUELITA® Mexican Hot Chocolate.