In a medium saucepan, combine the plant-based milk, water, cocoa powder, ground cinnamon, nutmeg, allspice, chile ancho, vanilla, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Add the chopped semisweet chocolate and whisk continuously until it melts completely and blends with the rest of the ingredients, creating a smooth and velvety texture.

Pour the hot chocolate into mugs and serve immediately.