Mexican Hot Chocolate

• 3 cups whole milk
• 3 tablespoons crushed cinnamon sticks (preferably Ceylon)
• 6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
• 3 tablespoons demerara or granulated sugar
• ¾ teaspoon vanilla extract

Pinch of kosher salt

• ¼ teaspoon ground chile de árbol or cayenne pepper, plus more for serving

Lightly sweetened whipped cream (for serving)

1. Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
2. Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.