-
Heat the milk up in a heavy, stainless steel pot. I recommend starting with a lesser amount--later you can add more to taste.
-
When tiny bubbles form at the edges and it steams, add the chopped chocolate. Whisk until it is mostly melted. Do not let it boil.
-
Add the spices, tequila, and 2 teaspoons of agave syrup. Use a handheld blender to completely dissolve the chocolate and emulsify the entire mixture. For a single serving, you might need to tilt the pot to make the liquid deep enough for the blender.
-
Taste for more agave syrup and more milk. Whisk in any of these you choose to add.
-
Pour into a mug and top with whipped cream.