In a blender combine all ingredients and blend smooth.
Pour into glasses and dust the tops with cocoa powder and/or additional chipotle powder.
For a spicier Mexican chocolate milk (without the smokiness), use cayenne pepper powder instead of chipotle powder. Cut the amount used in half to start (1/2 teaspoon) as cayenne (30,000 - 50,000 Scoville heat units) is at minimum three times hotter than chipotle powder (2,500 to 8,000 Scoville heat units). Adjust up from there. Adapted from EasyBaked.