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Heat oven to 300ºF. Line a half sheet pan with parchment paper.
Spread milk powder in a thin, even layer the prepared sheet pan and bake until golden brown and crumbly, about 20 minutes. Remove from oven and cool.
If the milk powder is stuck together in lumps, pulse it in a food processor a few times.
Transfer the toasted and cooled milk powder to an airtight plastic container and add the sugar, cocoa powder, cornstarch, fine salt, and cayenne, if using. Cover and shake to thoroughly combine.
For one serving, heat ¾ cup (6 fluid ounces or 175 ml) of water to a boil, then remove from the heat.
Spoon ¼ cup of the cocoa mix into a heavy mug and whisk in ¼ cup (2 ounces or 60 ml) of the water to create a paste.
Slowly whisk in the remaining hot water. Let sit about 30 seconds.