In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately an additional 1 minute. Carefully stir in the milk and let sit over low heat until the chocolate is too warm to touch (you can see the steam rising from it).
In a medium-size bowl, beat the egg until it is frothy, you can use an electric mixer, a Molinillo, or a fork for this. You just need to make it as frothy as possible. Add the vanilla extract and beat in well.
The Molinillo [moh-lee-NEE-oh] is the Mexican chocolate "whisk" or "stirrer." It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.
Pour the hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds. You want to beat it until you have about 1/2- to 1-inch of foam on top. Pour into cups or mugs to serve. Sprinkle some ground cinnamon over the hot chocolate once it is in the mug.
Makes 3 to 4 servings.
Mexican Hot Chocolate Recipe: https://whatscookingamerica.net/CynthiaPineda/MexicanChocolate.htm