Whipped Coconut Cream: Mix coconut milk in a high speed blender or Nutribullet. Refrigerate for 30 minutes - 1 hour.
Hot Chocolate: Finely grate the Mexican chocolate. Save some for garnish or use cacao powder to garnish.
Bring almond milk to a simmer in a small saucepan over medium-high heat. Add in grated Mexican chocolate, vanilla extract, cinnamon, nutmeg, and cayenne pepper. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly until chocolate is melted and almond milk is frothy.
Top with whipped coconut milk and grated Mexican chocolate or cacao powder.