In a small skillet, toast the cumin seeds over medium heat until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and lightly crush. (Alternatively: Place the toasted seeds on a cutting board and use the bottom of a skillet to lightly crush them.)
In a small bowl, combine the crushed cumin seeds, yogurt, water, sugar and salt. Makes 1¼ cups of sauce.
In a blender, add the cilantro, mint, green scallions, jalapeño and lime juice. Process on medium-high speed until smooth. Transfer to a small bowl and adjust the seasoning to taste with salt. Makes ¾ cup.
In a mug combine the cocoa powder, sugar, smoked cinnamon, vanilla and 2 tablespoons of milk. Mix thoroughly with a fork until its a thick chocolatey syrup. Set aside.
Warm the 3/4 cup of milk over medium heat until it reaches desired temperature.
Pour the warm milk into the chocolate syrup and stir.
Top with whipped cream, cocoa powder, smoked cinnamon.
