Rich, full-fat coconut milk simmers with cocoa powder, cinnamon, and a kick of cayenne for that classic sweet-heat balance Mexican hot chocolate is known for. A touch of maple syrup rounds out the sweetness, and a vigorous whisk at the end gives every mug a light, frothy top. Simmering the cocoa mixture slowly instead of boiling it keeps the texture silky and prevents any graininess, so each sip comes out smooth and warming. Finish it off with a spoonful of whipped topping and a scatter of chocolate shavings for a cozy, café-style presentation. It's a comforting sipper that fits neatly into a gluten free routine, whether you're curling up on a cold night or looking for a festive drink to serve guests.
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Whisk together the cocoa powder, cinnamon, cayenne, and salt in a small saucepan until combined.
Add the water and whisk over medium heat until the cocoa mixture is smooth and no dry clumps remain, about 1 minute.
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