The hot sensation will (start to) go away on its own in 10 to 30
minutes, depending on your unique individualness. It takes about 3
months of daily chile eating to build up a decent tolerance to the
capsaicins <= the hot of chiles. (Let your tolerance lapse and even
mild hot sauce will be “strike” you as mildly hot.)

Capsaicins are soluble in alcohol and lipids (oils or fats), but not
water. So booze is sort of ok for pain relief, but milk, cheese
and cream have the requisite lipids AND also, their casein protein is
attracted to the same pain receptors as the capsaicins. So after
the capsaicin is lifted off the pain receptors by dissolving into the
lipids, the casein blocks some of the pain receptor sites so the
dissolved capsaicins cannot re-attack. (I prefer vanilla Haagen-Dazs.)