Chop two of the chocolate discs. If you don’t use some of the chili chocolate, then add a pinch of cayenne pepper to the milk for an authentic Mexican hot chocolate drink.
Heat two cups milk in a medium saucepan on medium heat until very hot (but not simmering).
Remove from heat and add the salt, cinnamon, cocoa powder, and vanilla extract.
Whisk in the chocolate pieces and honey (if using) until the chocolate is melted.
Return the hot chocolate to the stove over low heat and use a whisk to get the chocolate frothy.
Remove from heat and serve with any desired garnishes.
Notes
If you don’t have Tazo chocolate discs then semi-sweet chocolate chips or a chopped dark chocolate bar will also work. You can add a pinch of chili powder and cayenne pepper to give it a Mexican hot chocolate flavor.