Mexican Cocoa

Pour milk into a saucepan and heat over medium heat until small bubbles form around the edges, about 5 minutes.

Add the Mexican chocolate, breaking it into smaller pieces if needed, and stir constantly with a whisk or wooden spoon to combine thoroughly.

Stir in the ground cinnamon, vanilla extract, and salt, whisking until the mixture is smooth and frothy.

Add chili powder if desired for a subtle heat and depth of flavor, stirring to incorporate evenly.

Continue heating the cocoa for another 1-2 minutes until it reaches a gentle simmer, then remove from heat.

Pour the Mexican cocoa into four cups and serve immediately while hot.