Mexican Hot Chocolate

In a saucepan, heat the milk over medium-low heat until it starts to steam. Do not let it boil.
Add the chocolate chips to the saucepan and whisk continuously until the chocolate has completely melted and incorporated into the milk.
Once the chocolate is melted, add the granulated sugar, cocoa powder, ground cinnamon, vanilla extract, ground nutmeg, and a pinch of salt to the saucepan. Whisk everything together until well combined.
Continue to heat the mixture over medium-low heat, whisking occasionally, until it is hot and steamy. Be careful not to let it boil.
Taste the hot chocolate and adjust the sweetness or spices according to your preference. Add more sugar if you like it sweeter or more cinnamon and nutmeg for a stronger flavor.
Once the hot chocolate reaches your desired temperature and flavor, remove it from the heat.
Add the cayenne pepper to the saucepan. Start with ⅛ teaspoon, and if you want it spicier, you can add a pinch more. Whisk well to incorporate the spice.
Taste the hot chocolate again and adjust the sweetness or spices if needed. You can add more sugar or cinnamon if desired.
Pour the hot chocolate into mugs and garnish with a dollop of whipped cream and a sprinkle of ground cinnamon if desired.
Serve the Mexican hot chocolate immediately while it's still warm and enjoy!