Chocolate Frio (Mexican Iced Chocolate)

In a pot, combine cacao powder, cinnamon stick (broken into pieces), filtered water, and non dairy milk. Heat the mixture over medium-low heat and let it come to a simmer. Once simmering, turn off the heat. Add a small pinch of salt and 1-2 teaspoons of agave or pure maple syrup, then mix well. Let it cool for 10 minutes to allow flavors to meld. Before pouring over ice, froth the chocolate well. A traditional Mexican molinillo can be used for frothing.