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.