Rich whole milk gets warmed until steaming, then whisked with finely chopped dark chocolate, cocoa powder, and a touch of sugar until glossy and smooth. Warm cinnamon and a pinch of cayenne give it that signature Mexican hot chocolate kick, while a splash of vanilla rounds out the flavor with cozy depth. Whisking vigorously (or working a molinillo between your palms, if you want to go traditional) brings up a light, frothy foam right at the end, so every mug feels a little extra special. Ladle it hot into mugs and finish with a swirl of whipped cream and a dusting of cinnamon for the full effect. It's a rich, spiced sipper that comes together in one saucepan and fits neatly into a gluten free rotation whenever you want something warm and a little indulgent.
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Pour the milk into a medium saucepan and set over medium heat. Warm until small bubbles form around the edges and steam rises steadily, about 4–5 minutes — do not let it boil.
Reduce the heat to medium-low. Add the chopped dark chocolate, cocoa powder, sugar, cinnamon, cayenne, vanilla extract, and salt. Whisk constantly until the chocolate is fully melted and the mixture is smooth and uniform, about 2–3 minutes.
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