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Add about half of the milk to a small saucepan and add the chocolate into it. Set on a low heat and stir often to melt the chocolate, making sure it doesn't come to a boil.
Once the chocolate has melted, add the rest of the milk, chilli powder, nutmeg, vanilla bean pod (if using), sugar, and coffee. Sift in the cocoa powder through a sieve to prevent clumps. Whisk until combined, keeping on a low simmer.
Once all of the ingredients have combined to a smooth mixture, add the cinnamon sticks. If you like lots of heat, you can also add your fresh chilli here to infuse too. Simmer on a low heat, stirring often, for 10 mins to allow the flavours to infuse.
When ready, remove the cinnamon and chilli and set aside. Taste and add more sugar if you like, this will depend on the sweetness of your chocolate.
To serve, pour into your favourite mug and top with coconut whipped cream and a cinnamon stick and chilli for garnish. Finish with a dusting of grated chocolate or cocoa powder.